Baked Churros with Chocolate Sauce
Cinnamon-sugar dusted fried dough sticks with a rich dipping chocolate — a beloved Spanish and Latin American treat.
Ingredients
- 1 cup water
- 2½ tbsp sugar
- ½ tsp salt
- ½ cup (1 stick) butter
- 1 cup flour
- 3 eggs
- Oil, for frying
- ½ cup sugar mixed with 1 tbsp cinnamon, for coating
- 4 oz dark chocolate, chopped (for the sauce)
- ½ cup heavy cream (for the sauce)
- 1 tbsp butter (for the sauce)
Instructions
- 1
Bring the water, sugar, salt, and butter to a boil in a saucepan.
- 2
Remove from the heat, add the flour all at once, and stir vigorously until a smooth dough ball forms.
- 3
Cool for 5 minutes, then beat in the eggs one at a time until glossy and smooth (a choux-style dough).
- 4
Transfer to a piping bag fitted with a star tip.
- 5
Heat the oil to 350°F (175°C). Pipe 4-5 inch strips directly into the oil, snipping with scissors.
- 6
Fry for 2-3 minutes per side until golden and puffed.
- 7
Drain and immediately toss in the cinnamon-sugar.
- 8
For the sauce, heat the cream until steaming, pour it over the chopped chocolate, add the butter, and stir until smooth.
- 9
Serve the churros warm with the chocolate sauce for dipping.
Watch How to Make It
Tips
- The dough is a choux pastry base — cool it slightly before adding the eggs or they'll scramble.
- Keep the oil temperature steady so the churros cook through without burning outside.
