Crispy Cinnamon Chocolate Dough

The morning sun was streaming through my kitchen window when I decided to attempt churros for the first time. I had just returned from Barcelona with dreams of recreating those perfect crispy-on-the-outside, tender-on-the-inside treats from the street vendors. My first batch was an absolute disaster, but by the third try, I finally understood the rhythm of the dough. Now they've become my go-to comfort food for rainy Sundays.

I made these for my mother's birthday last fall, standing at the stove while she watched from the kitchen table. The house filled with the scent of frying dough and cinnamon, and she kept sneaking warm churros before I could even get them coated. She said they reminded her of the churros her grandmother used to make in Mexico, and that memory alone was worth every burned finger from piping too close to the hot oil.

Ingredients

• Water: The base of your choux pastry, measured precisely helps achieve that perfect elastic dough consistency
• Unsalted butter: Adds richness and helps create that tender interior texture we're after
• Granulated sugar: Just enough to balance the dough without overpowering the final cinnamon sugar coating
• Salt: A crucial pinch that elevates all the other flavors and prevents the dough from tasting flat
• All purpose flour: The structure builder that gives churros their characteristic chewy yet light texture
• Large egg: Binds everything together and adds richness, make sure it's room temperature for easy incorporation
• Vanilla extract: A little warmth that rounds out the doughs flavor profile beautifully
• Vegetable oil: Neutral flavor is key here since you want that pure churro taste to shine through
• Granulated sugar and cinnamon: The classic coating that makes churros instantly recognizable and utterly irresistible
• Heavy cream: Creates that luxurious, velvety chocolate sauce that takes these over the top
• Dark chocolate: Use good quality chocolate here, it makes all the difference in the final dipping sauce
• Unsalted butter: Adds a glossy finish and extra richness to the chocolate sauce

Instructions

Make the choux dough:

Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Let it come to a gentle boil, watching as the butter melts completely and everything starts bubbling together.

Add the flour:

Dump in all the flour at once and stir vigorously with a wooden spoon. The mixture will clump and thicken, then suddenly form a smooth ball that pulls away from the pan sides, about 2 minutes of constant stirring.

Cool the dough:

Remove from heat and let it sit for 5 minutes. This step is crucial because if you add the egg to hot dough, it will cook and scramble, ruining your churros.

Incorporate the egg:

Beat in the egg and vanilla extract until the dough becomes smooth and glossy. It might look separated at first but keep mixing and it will come together beautifully.

Prepare for frying:

Transfer the dough to a piping bag fitted with a large star tip. The star shape creates those signature ridges that give churros their classic look and extra crispy edges.

Heat the oil:

Pour vegetable oil into a deep pan and heat to 350°F. Use a kitchen thermometer if you have one, or test by dropping in a small piece of dough, it should sizzle immediately and rise to the surface.

Pipe and fry:

Pipe 4 to 6 inch strips of dough directly into the hot oil, using scissors to cut each piece free. Fry them for 2 to 3 minutes per side until they're deep golden brown all over.

Drain and coat:

Lift the churros out with a slotted spoon and let them drain on paper towels for just a moment. While they're still warm, roll them in the cinnamon sugar mixture until generously coated on all sides.

Prepare the chocolate sauce:

Heat the cream and sugar in a small saucepan until it's just barely simmering. Remove from heat and add the chopped chocolate, butter, and salt. Let it sit for 1 minute, then stir until completely smooth and glossy.

Serve immediately:

Arrange the warm churros on a platter alongside the warm chocolate sauce. Watch how quickly they disappear, these are best enjoyed straight from the fryer.

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Last Christmas Eve, my neighbor knocked on the door because she could smell the cinnamon and sugar from her apartment. I ended up with an impromptu churro party in my tiny kitchen, three neighbors crowded around the stove with paper napkins and forks, dunking warm churros into chocolate sauce while snow fell outside. Sometimes the best gatherings are the ones you never planned.

Making Them Ahead

I've learned through trial and error that churros really don't keep well, they lose that signature crunch within hours. However, you can make the dough ahead and keep it in the piping bag in the refrigerator for up to 6 hours. The chocolate sauce can also be made earlier and gently reheated, just add a splash more cream if it thickens up too much.

Troubleshooting Common Problems

If your churros are turning out dense or heavy instead of light and airy, you might not be cooking the flour mixture long enough to form that ball that pulls away from the pan. On the flip side, if they're collapsing in the oil, your oil is probably not hot enough. And if they're absorbing too much oil, try frying them in smaller batches so the oil temperature doesn't drop when you add the dough.

Serving Suggestions

While the classic chocolate dipping sauce is perfection, I've also served churros with dulce de leche, salted caramel, or even a simple dusting of powdered sugar for lighter days. In summer, I love sandwiching vanilla ice cream between two smaller churros for the most incredible ice cream sandwich experience. They're also amazing crumbled over vanilla ice cream as a crunchy topping.

• Set up a churro bar with different coatings and sauces for parties
• Make mini churro bites for easy finger food at gatherings
• Try orange or lemon zest in the cinnamon sugar for a bright twist

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There's something deeply satisfying about making churros at home, about transforming simple ingredients into something that feels like a special occasion. I hope this recipe becomes part of your own kitchen traditions, creating memories that linger long after the last cinnamon sugar crumb has disappeared.

Recipe FAQs

→ What oil is best for frying churros?

Vegetable oil is ideal because of its high smoke point and neutral flavor, ensuring golden and crispy churros without overpowering the taste.

→ How do I achieve a crispy exterior and soft interior?

Fry the dough strips in hot oil (around 350°F) for a couple of minutes per side. The right temperature seals the exterior quickly, keeping the inside tender.

→ Can I add flavors to the chocolate sauce?

Yes, adding a touch of orange zest or a pinch of cinnamon enhances the depth of the chocolate sauce beautifully.

→ What tip is recommended for piping dough?

A large star-shaped piping tip creates the traditional ridged texture on the churros, helping to hold the cinnamon sugar coating better.

→ How should churros be served for best texture?

Serve churros warm shortly after frying to enjoy their crispiness along with the rich dipping sauce at its smoothest.