Churros Con Chocolate

One of my dreams is to temporarily house swap and live in Spain with Danny! Oh how great would that be? Dan was a lucky duck; he grew up in a bilingual family and can switch from English to Spanish like it ain’t no thing. Spain could be my chance to finally learn Spanish fluently! Until then, I will continue to practice my Rosetta Stone and make Churros con Chocolate — a popular breakfast treat among Spaniards. Believe it or not, this recipe is really easy to make. And…it’s AMAZING!

Churros are usually served plain with a hot chocolate dipping sauce in various European countries. And check this out…when we were in Costa Rica, they made their version with dulce de leche in the middle! Awww so good! But my all time favorite would be rolled in cinnamon-sugar and dipped in chocolate!

Makes approximately 20 churros (depending on size)
1 cup water
1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
2 tbsp sugar
1 cup flour
3 eggs
oil for frying

Cinnamon sugar
2 cups sugar
2 tbsp ground cinnamon

Chocolate sauce
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream

  • Start by making the chocolate sauce and the cinnamon sugar. Melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
  • In a saucepan, combinethe water, butter, sugar and salt. Allow the butter to melt and stir everything together.
  • Combine the saucepan mixture with sifted flour and stir until a ball starts to form.
  • Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
  • Allow the mixture to cool for 5 minutes.*You don’t want the hot dough to currdle the eggs
  • Place enough oil into a pot to fry the churros and allow to heat.
  • Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
  • Place the batter into a piping bag fitted with a star nozzle.
  • When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
  • Continue until all the batter has been used.
  • Coat the churros in the cinnamon sugar.
  • Serve warm with chocolate sauce.

Adapted from Simply Delicious


  1. Julie says:

    I tried these. As I was making them, I was thinking to myself, this is probably one of those recipes that is seen made a hundred times by one's mother and grandmother. In saying that, this recipe needs some minor details added to it. I followed the measurements exactly. There is something off with the quantity of flour. One cup is not enough to form a ball. I mixed for 20 minutes and finally resorted to adding more flour. I was determined to make them, since I already used one stick of butter and a cup of flour. They turned ok. Also, how do you coat them with cinnamon sugar mixture? Shaken? I sprinkled mine, but they did not stick to it as they look in this picture. Thank you for the recipe. –Julie

  2. Alejandra says:

    I've made this twice already since I found your amazing recipe on Pinterest. Like Julie I had some issues with the consistency, and ended up adding more flour to make it a bit less runny, and the sugar never stuck to them. So today I added about half a cup more and instead of regular sugar I used powdered sugar and sprinkled it after I finished them. They are delicious and well worth the experimenting, and since all I have is a teeny nozzle, I got a HUGE batch of teeny churros.
    Thank for sharing!!! 😀

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