Churros are a delicious deep fried donut-like treat, rolled in cinnamon sugar and often dipped in chocolate or caramel sauce. I've had them many times in Spanish and Mexican restaurants and they never disappoint! Making Churros with Chocolate Dip at home is even better though as you can enjoy them fresh and warm. They are absolutely delectable and very moreish! Fried dough dipped in chocolate is always going to be pretty good though really isn't it?!
Ingredient Tips & Equipment Information
- I used unsalted butter for this recipe.
- I used semi-skimmed milk, but whole milk will work well too. Or a dairy free alternative if required.
- Depending on the strength of your piping bag, you may need to double bag the dough as it is a little stiffer than something like buttercream for example. So it could split a thinner piping bag.
- You can use scissors, or a sharp knife, to cut the dough as you pipe it. Either way, grease them lightly with a little oil so the dough doesn't stick to it.
- I used a 8" wide deep pan to fry the churros, it is best to use a pan with high sides to prevent hot oil splashing on you. Or you can you use a deep fat fryer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Churros with Chocolate Dip
Put the butter, milk, water, vanilla extract, caster sugar and salt into a pan and heat on medium-high until the butter melts and the mixture boils. Reduce to a low heat and add the plain flour. Beat the flour in until the mixture forms a smooth dough that doesn't stick to the sides of the pan. Let the dough cool for 10 minutes, then add it to the bowl of a stand mixer along with the eggs and milk. Mix until everything is combined and the dough is smooth. Then place the dough into a piping bag fitted with a closed star nozzle.
Pipe the churro dough directly into hot vegetable oil. Use scissors to snip the dough off when you've piped a 5-6 inch length of it. Fry 3 or 4 at a time, don't over crowd the pan. Fry until golden, turning as needed. Remove them from the oil and place onto some kitchen roll. After one minute, roll the churros into a mixture of caster sugar and cinnmon. Serve immediately with the dipping sauce.
How long do churros last for and can they be frozen?
Churros are best eaten fresh, shortly after frying them and when still warm from the fryer. It's difficult to replicate their freshness once they've cooled down and especially the next day. They can be warmed in the oven, and will be ok to eat for up to 2 days after making them. Store them in an airtight container at room temperature for the best results. You can also keep the uncooked dough in the fridge for up to 3 days.
What is the best piping tip to use?
I used a Jem 1E Piping nozzle which is a 15mm closed star nozzle. You want to use a tip that will give the churros plenty of ridges, as this is what makes them extra crispy. It's also what the cinnamon sugar sits in, giving it really good coverage.
How many churros does this recipe make?
This recipe makes approximately 20 churros. Depending on how long you pipe the churros, you will get a slightly different serving amount.
What else can you dip churros into?
- Salted caramel sauce or plain caramel sauce
- Warmed Biscoff spread
- Warmed Nutella spread
- Dulche de leche
- White chocolate sauce
- A fruit coulis like passion fruit or raspberry
Do you need a deep fat fryer to make this recipe?
No, you can make these in a pan filled with oil instead. A deep fat fryer is safer though as it has the ability to control the temperature of the oil and keep it at a constant temperature, whereas a pan could get too hot. If you are using a pan instead, invest in a food thermometer to keep a close eye on the temperature of the oil.
Please follow safety precautions when deep frying such as:
- Use a large, wide, deep and sturdy pan that has a lid - so you can quickly cover it if it catches fire. Or have a fire blanket close by
- Never fill the pan more than two thirds full of oil and use an oil with a high smoke point, such as vegetable oil or sunflower oil
- Use a large slotted spoon or a spider strainer to add and remove food to and from the hot oil. And add the food to the oil very close to the surface so it does not splash hot oil onto your skin when dropped in
- Keep children out of the kitchen when deep frying and never leave the pan of hot oil unattended - not even for a moment
- Wear sensible clothes and an apron, long sleeves are particularly good for protecting your arms from being burnt by any small splashes of oil
- Allow the oil to fully cool in a safe place before disposing of it. Do not pour it down your sink as it will block your pipes. I put mine back in the original bottle and throw it away.
Can the churros be baked instead of fried?
Churros are made with a choux pastry dough, which is the same dough used to make profiteroles and eclairs. Therefore while it can be baked, you will not get the same results from baking the churro dough as you do from frying it.
Can churros be made gluten free?
Yes, to make this recipe gluten free replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.
Can churros be made dairy free?
Yes, to make this recipe dairy free, replace the butter and milk with dairy free alternatives. You will also need to use a dairy free alternative to cream if you are making the chocolate dipping sauce, and make sure the dark chocolate you use is dairy free too. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Kitchen scales
- Measuring spoons
- Baking trays
- Stand mixer
- Piping bags
- Spider strainer
- Food thermometer
- Deep fat fryer
- Jem 1E Piping nozzle
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More deep fried recipes...
Churros with Chocolate Dip
Ingredients
For frying
- 1 litres Vegetable oil or any oil with a high smoke point
For the churro dough
- 85 g Butter unsalted
- 110 ml Milk
- 110 ml Water
- 1 tbsp Caster sugar
- ½ tsp Salt
- 1 tsp Vanilla extract
- 145 g Plain flour
- 2 Eggs large
- 1 ½ tbsp Milk
For rolling the churros in
- 100 g Caster sugar
- 1 tsp Cinnamon
For the chocolate sauce
- 125 g Dark chocolate
- 100 ml Double cream
Instructions
- Place the butter, milk (the 110ml), water, caster sugar, salt and vanilla extract into a saucepan. Bring it to the boil and stir it to help the butter melt
- Once it boils, turn down to a low heat and tip in the plain flour. Stir it well until the flour is combined and you have a soft dough that comes away from the sides of the pan
- Place the dough into the bowl of a stand mixer. Spread it out a bit up the sides, this will help it cool. Cool for 10 minutes
- While it is cooling, prepare your cinnamon sugar by mixing the caster sugar and cinnamon together in a wide tub. Get your oil ready for frying by adding it to a deep pan (or deep fat fryer) and heating it up. Also prepare a plate or tray with kitchen roll on it, and a baking tray lined with baking paper
- Add the eggs and milk (the 1 ½ tbsp) to the churro dough and mix in your stand mixer using the paddle attachment until combined and the dough is smooth
- Put the dough into a piping bag (double bag it if your piping bags are fairly thin) fitted with a closed star nozzle. I used a Jem 1E nozzle
- Once the oil reaches 180C (350F) it is ready. You can test it by adding a chunk of bread to it and it should sizzle immediately
- Pipe the churro dough directly into the hot oil. Pipe them about 5 or 6 inches long, then snip the dough with some lightly greased scissors or a knife
- Pipe 3 or 4 churros into the hot oil at one time. Don't over crowd the pan. And don't worry, they won't stick together
- Fry until golden brown, turning them as needed with a slotted spoon or spider strainer
- When they are done, remove them from the hot oil using a slotted spooner or spider strainer, and place them onto the pre-prepared plate lined with kitchen roll. Pipe more churro dough into the hot oil. Then roll the cooked churros in the cinnamon sugar, use a spoon to help fully coat them
- Place the coated churros on the pre-prepared baking tray lined with baking paper. Then check on the churros in the hot oil. Keep repeating this process until the churro dough is all used up
- To make the chocolate sauce melt the dark chocolate and double cream together in a glass bowl in the microwave for 30 seconds, followed by 10 second bursts until fully melted together, stirring in between
- Serve immediately, leftovers will keep in an airtight container for 2 days in a cool place. But they are best fresh! The chocolate sauce can be kept in the fridge and reheated as required
Notes
- I used unsalted butter for this recipe.
- I used semi-skimmed milk, but whole milk will work well too. Or a dairy free alternative if required.
- Depending on the strength of your piping bag, you may need to double bag the dough as it is a little stiffer than something like buttercream for example. So it could split a thinner piping bag.
- You can use scissors, or a sharp knife, to cut the dough as you pipe it. Either way, grease them lightly with a little oil so the dough doesn't stick to it.
- I used a 8" wide deep pan to fry the churros, it is best to use a pan with high sides to prevent hot oil splashing on you. Or you can you use a deep fat fryer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Jenny
These look delicious Kat - the inside looks lovely and fluffy. i have never tried a churro sadly but seeing all the ones that have been linked up to the bake along, I am wishing i had! thank you for joining in x
Kat BakingExplorer
You must get your hands on some churros, they are so delicious!
Kate Glutenfreealchemist
Great Churros! How perfectly straight are they?! Brave too..... deep fat frying scares me. X
Kat BakingExplorer
Thank you Kate!
Angela Campos
The entire family loves churros here, so can't wait to try this!!! Pinned 🙂
Kat BakingExplorer
I hope you enjoy them!
Amy Mac
I'm so impressed you attempted churros! They look delish 🙂 xo
Kat BakingExplorer
Thanks Amy, they were actually easier than I thought!
Amanda
Yours do look perfect! x
Kat BakingExplorer
You are too kind Amanda!
thebakingexplorer
Hi, it's fully explained in the recipe 🙂