Spanish Churros Chocolate Dipping Sauce

The steam rising from a paper cone on a busy Madrid street corner, cinnamon dust settling on my coat, and that first impossible bite—crisp shatter giving way to pillowy steam inside. I spent weeks trying to recreate that moment in my tiny kitchen, burning three batches of dough before understanding that churros demand patience more than precision. Now the smell of frying dough takes me straight back to that plaza, even when it is raining outside my window.

My sister stood in the doorway watching me pipe dough into sizzling oil, laughing as I struggled with the first few awkward strips. We burned our fingers trying to coat them in sugar while they were still too hot to touch, eating standing up at the counter because waiting for plates felt impossible. Those slightly misshapen ones disappeared fastest, devoured before they even hit the serving dish.

Ingredients

• Water: The foundation of your dough, measured precisely because too much throws off the entire balance
• Unsalted butter: Fat is what creates that tender crumb inside the crispy shell
• All-purpose flour: Bread flour would make them tough, cake flour too delicate—this is the middle ground
• Egg: Adds structure and richness while keeping the interior soft
• Vegetable oil: Needs to be deep enough for proper frying without crowding
• Granulated sugar and cinnamon: The coating that makes them instantly recognizable and utterly irresistible
• Dark chocolate: Something between 60 and 70 percent gives the perfect bittersweet balance against all that sugar
• Heavy cream: Creates that luxurious, silky dipping sauce consistency

Instructions

Build the dough base:

Combine water, butter, sugar, and salt in a medium saucepan, watching until it reaches a gentle boil and everything dissolves completely

Cook the flour:

Dump in all the flour at once and stir energetically until the mixture pulls away from the sides and forms a ball that leaves a film on the bottom of the pan

Cool briefly:

Let the dough rest for about five minutes so you do not cook the egg when you add it

Add the egg:

Beat in the egg and vanilla until the dough turns glossy and smooth, fighting the urge to add more flour when it looks strange in transition

Prep for frying:

Scoop the dough into a piping bag fitted with a large star tip, pressing out any air pockets

Heat the oil:

Bring vegetable oil to 350 degrees Fahrenheit, maintaining the temperature throughout frying

Pipe and fry:

Carefully pipe 4 to 6 inch strips into the hot oil, cutting with scissors, and fry for 2 to 3 minutes per side until golden brown all over

Drain and coat:

Lift them out with a slotted spoon, let excess oil drip onto paper towels, then immediately roll them in cinnamon sugar while still warm

Make the sauce:

Heat cream and sugar until just barely simmering, pour over chopped chocolate with butter and salt, let sit for one minute, then stir until completely smooth

Save

Snow was falling the first time I made these for my book club, something about warm cinnamon and melting chocolate feeling perfect against the cold window. They forgot about the wine and discussion, standing around the stove watching each batch fry, reaching in before I could even finish coating them in sugar. That plate sat empty while the chocolate sauce was still warm, and nobody bothered sitting down at the table.

Getting The Shape Right

The star tip is what creates all those ridges that crisp up beautifully and hold onto the cinnamon sugar coating. I have tried making them without one during desperate kitchen moments, and they still taste wonderful but miss that signature crunch. Hold the bag steadily and pipe with confidence—hesitation creates wobbly strips that fry unevenly, while confident motion produces the straight uniform churros you see in bakeries.

Frying Like A Pro

Crowding the oil drops the temperature dramatically, leaving you with sad soggy churros that never quite crisp up properly. I fry no more than three or four strips at a time, accepting that this recipe takes patience in exchange for perfect results. The second side always fries faster than the first, so stay close and watch for that deep golden color rather than relying entirely on the clock.

Timing Everything Perfectly

Make the chocolate sauce first and keep it warm in a double boiler or the microwave at low power. The moment those churros hit the sugar coating, you want the sauce ready and waiting because every minute of cooling is a minute lost from perfect texture. I set up my coating station before I even turn on the oil—shallow dish mixed and ready, paper towels laid out, tongs within reach.

• Roll churros gently but firmly to ensure the sugar adheres well
• Start the chocolate sauce during the dough cooling period for optimal timing
• Have everything lined up before you begin frying because the process moves fast once the oil is hot

Save

Some recipes are about technique and others about tradition, but this one is mostly about joy—the kind that comes from standing over a steaming pot with people you love, reaching for the same piece, licking sugar off your fingers. That is the secret ingredient no recipe can measure.

Questions & Answers

→ What texture should properly made churros have?

Well-made churros feature a crisp, slightly crunchy exterior that gives way to a soft, tender interior. The signature ridges from the star piping tip create extra surface area for optimal crispiness while maintaining a light, airy center.

→ How do I keep churros crispy after frying?

Fry in small batches to maintain consistent oil temperature. Drain immediately on paper towels to remove excess oil, then roll in cinnamon sugar while still warm. Serve promptly—the coating stays crisp longest when enjoyed fresh from the fryer.

→ Can I make the chocolate sauce ahead of time?

Absolutely. The chocolate dipping sauce can be prepared up to 2 days in advance and stored in the refrigerator. Gently reheat over low heat or in 15-second microwave intervals, stirring between each, until smooth and warm again.

→ What's the best oil temperature for frying churros?

Maintain your oil at 350°F (175°C) for optimal results. If the oil is too cool, churros will absorb excess fat and become greasy. Too hot, and they'll burn outside while remaining raw inside. Use a kitchen thermometer for accuracy.

→ Can I freeze churro dough?

Yes, pipe the dough onto parchment paper and freeze until solid. Transfer to a freezer bag for up to 2 weeks. Fry directly from frozen, adding 1-2 minutes to cooking time. The texture remains excellent with this method.

→ What chocolate works best for the dipping sauce?

Dark chocolate between 60-70% cocoa creates the ideal balance—rich and slightly bitter without overwhelming sweetness. High-quality couverture chocolate yields the silkiest texture due to its higher cocoa butter content.