spanishCrispy Cinnamon Sugar Churros with Chocolate
Fluted Spanish choux dough piped directly into sizzling oil, fried until shatteringly crisp and golden, rolled in cinnamon sugar with thick hot chocolate for dipping.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Chocolate sauce
5 minutesMedium heatHeat the cream over medium heat for 2 to 3 minutes, pour it over the chopped chocolate, wait 2 minutes and stir until smooth. Keep warm.
Success cueThe sauce is smooth and glossy.
- 02
Cinnamon sugar
1 minuteMix 80 g of the sugar with the cinnamon on a plate.
Success cueThe sugar is evenly tinted with cinnamon.
- 03
Dough
5 minutesMedium heatBring the water, butter, the remaining 20 g of sugar and a pinch of salt to a boil. Add the flour all at once over medium heat and stir for 1 to 2 minutes.
Success cueThe dough pulls away into a smooth ball and leaves a thin film on the pan.
- 04
Eggs
5 minutesLet the dough cool for 3 minutes, then beat in the eggs one at a time.
Success cueThe dough is glossy and holds its shape.
- 05
Oil
10 minutesHigh heatHeat the frying oil to 190°C and fill a piping bag fitted with a large star tip with the dough.
Success cueA small piece of dough sizzles and rises at once.
- 06
Frying
3 minutesHigh heatPipe 12 cm strips into the oil, cutting them with scissors, and fry for 3 minutes, turning once.
Success cueThe churros are golden brown and crisp.
Watch outPipe close to the oil to avoid splashes.
- 07
Serve
2 minutesDrain briefly, roll in the cinnamon sugar while hot and serve with the chocolate sauce.
Success cueThe sugar sticks evenly to the hot churros.
Cooking tips
Tossing in cinnamon sugar while steaming hot allows the butterfat to adhere the sugar granules tightly.
- • Use a star tip; the ridges fry into crisp edges.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 915
- Protein
- 13.7g
- Carbs
- 92.1g
- Fat
- 55.2g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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