Churros with Chocolate Dipping Sauce

Since I had successfully created these Apple Fritters back in September, I couldn’t wait to try other recipes that require frying. Feeling confident that I had learned my lesson, I pulled out my list of goodies to make and immediately found my next challenge . Churros. I have always loved these little sticks of fluffy goodness. Finger foods are one of my favorite things to make – convenient, fun to eat and pretty to look at. I was shocked at how easy these churros were to prepare and how few ingredients they require. The simple things in life are often the best – this is certainly a true statement when it comes to churros.


I just can’t get enough of rolling crispy, chewy, little things in cinnamon sugar. Needles to say, these are best when eaten fresh and still warm. If you try one, you won’t be able to stop eating them. Churros are that good. Consider yourself warned!


Sugar, cinnamon, salt, and flour. That’s all you’ll need. I still can’t get over it. It doesn’t get much easier. You will also need a pastry bag and a star tip if you want to achieve the iconic look that churros are known for. Piping pieces of dough into hot oil is super simple and fun. You don’t have to have great skills in piping beautiful designs – if you can squeeze toothpaste out of its tube, you are perfect for this job.


The chocolate sauce brings this dessert over the top. It takes two ingredients and two minutes to make. You could dip churros in anything you desire or enjoy them without an addition – anything goes.


Oh my! It sure is a dangerous thing now that I figured out how to make Spanish doughnuts.


Don’t wait for another second to try these; you won’t be disappointed!


Here’s the recipe, guys. Enjoy!

Churros with Chocolate Dipping Sauce
Serves 3
Churros and Chocolate Dipping Sauce make the perfect pair. You won't be able to get enough of these.
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For the churros
  1. 1/2 cup white sugar plus 2 tablespoons
  2. 1 teaspoon ground cinnamon
  3. 1 cup water
  4. 1/2 teaspoon salt
  5. 2 tablespoons vegetable oil, plus 2 cups for frying
  6. 1 cup all-purpose flour
For the Chocolate Dipping Sauce
  1. 1 cup semi-sweet chocolate chips
  2. 1 tablespoon vegetable oil
  1. In a small bowl, combine 1/2 cup sugar with the cinnamon. Set aside.
  2. Line a plate with paper towels and set aside as well.
  3. 1. Combine 2 tablespoons of sugar, water, salt, and 2 tablespoon of oil in a saucepan. Bring mixture to a boil. Remove from heat and add flour. The dough will be dense and slightly sticky.
  4. 2. In a skillet, bring 2 cups of vegetable oil to a temperature of 350 degrees F. If you don't have a thermometer, test the oil by putting a small piece of dough into the hot oil. If it sizzles and bubbles form all around the dough piece, the oil is ready. Turn the heat to medium low to maintain the temperature.
  5. 3. Put a star tip onto your pastry bag and fill with dough. Pipe 3-4 inch long pieces of dough into the hot oil, using scissors to cut off each piece. Fry 4-5 pieces at a time for 2 minutes or until golden on all sides. Transfer the fried churros onto the lined plate to get rid of excess oil. Roll each piece in the cinnamon sugar and set on a wire rack to cool completely. Repeat with the remaining dough.
  6. 4. In a microwave safe bowl, heat the chocolate chips and tablespoon of oil in 30 second intervals until melted. Stir to combine and serve with the warm churros.
  1. Churros will keep for two days, but are best when eaten on the same day.
Adapted from AllRecipes
Adapted from AllRecipes
Deliciously Yum!


  1. These looks SO yummy!! Love from a fellow MN foodie!

  2. That is something – no butter and no eggs for churros… trying them tomorrow

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