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Homemade Churros with Cinnamon Sugar and Chocolate Fudge Dipping Sauce Recipe

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4 from 64 reviews

A classic recipe for homemade churros that are crispy on the outside and soft on the inside, coated with cinnamon sugar and served with luscious chocolate fudge sauce. This step-by-step guide walks you through making the perfect fried dough pastry, ideal for a delightful dessert or snack.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Dough Ingredients

  • 1 cup water
  • 2 tbsp unsalted butter
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 1 cup all purpose flour
  • 1 large egg, beaten

For Frying

  • 2 cups cooking oil for frying (canola or vegetable oil)

Cinnamon Sugar Coating

  • ½ cup sugar
  • 1 tbsp ground cinnamon

For Serving

  • ½ cup chocolate fudge sauce (warm)

Instructions

  1. Heat Oil: Preheat 2 inches of cooking oil in a large pot or Dutch oven to 375℉. Make sure the oil temperature is consistent to achieve a crispy churro exterior.
  2. Heat Water Mixture: In a medium saucepan, combine the water, butter, sugar, vanilla extract, salt, and cinnamon. Stir and bring to a boil until the sugar completely dissolves and bubbles form around the pan edges.
  3. Add Flour: Remove the saucepan from heat and immediately stir in the all-purpose flour until completely combined and a dough forms.
  4. Mix Dough: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
  5. Add Egg: Gradually add the beaten egg to the dough in the mixer. Mix thoroughly for 2-3 minutes until the dough becomes firm, pulls away from the bowl edges, but remains slightly sticky and clings to the bottom of the mixing bowl.
  6. Prepare Pastry Bag: Lightly spray the inside of a pastry bag fitted with a large star tip (like Atecco 1M) with cooking spray. Spoon the dough carefully into the bag.
  7. Fry Dough: Squeeze 2½ to 3-inch strips of dough into the hot oil. Use scissors to cut the dough as you go. Fry 3-4 strips at a time to avoid overcrowding the pot, which can lower the oil temperature.
  8. Continue Frying: Fry for 2 to 2.5 minutes, then turn the churros and fry an additional 1.5 to 2 minutes until they are golden brown on all sides (about 4 minutes total).
  9. Coat With Sugar: Remove fried churros with a slotted spoon onto a wire rack set over a baking tray to drain excess oil. While still warm, dip and coat the churros thoroughly in the cinnamon sugar mixture.
  10. Serve: Serve the churros warm accompanied by warm chocolate fudge sauce for dipping, enhancing the rich flavor experience.

Notes

  • Maintain consistent oil temperature at 375℉ to prevent greasy or undercooked churros.
  • Use a star tip for piping to create the classic churro ridges that hold cinnamon sugar well.
  • Work in batches to avoid overcrowding the oil, which reduces heat and affects texture.
  • Churros are best enjoyed fresh and warm for optimal crispiness and flavor.
  • You can substitute chocolate fudge sauce with caramel or dulce de leche for different dipping options.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Find it online: https://allyumcooks.com/homemade-churros-with-cinnamon-sugar-and-chocolate-fudge-dipping-sauce-recipe/