Are you a fan of churros? C’mon, who are we kidding? Of course you are. How can you not like dunking a crispy hot cinnamon sugar coated churro in hot melted chocolate? It’s a dream come true.
Ahhh, this post takes me back to a wonderful memory where I was making hundreds of these churros in a restaurant. I don’t think it’s 100% clear how this dish came about, but Portugal claimed it and I don’t blame them. It’s by far one of the best desserts of all time.
And I spiced things up a bit, literally by adding some melted chilli chocolate to this churro recipe. Some of you may have just raised one of your eyebrows in confusion to the chilli chocolate, and you can use whatever chocolate you like for the dish. However, for me, that bit of chilli and comes through after each bite makes the dish so much more exciting.
How are churros made?
Well, at least this is the way I learned to make them. It’s just deep fried choux pastry, which is the pastry that is used to make profiteroles and Eclairs. Those desserts are baked, so of course, deep frying the pastry will leave you with a different result in texture and flavour.
The only difference with this choux pastry is that it has some self-raising flour mixed through it. If you were to try and deep fry these churros without using any kind of raising agent to make the pastry, the churros would just go all flat and horrible. The goal is to get a nice crispy outside, and a soft fluffy middle.
Choux pastry is also known as choux paste or cream puff pastry. I think choux paste is the most accurate term because even though it’s classified as a pastry. It has a more sticky, thick and claggy texture like a paste normally would. Unlike puff pastry or sweet pastry which are both solid pastries.
A quick tip for choux pastry, it’s definitely worth using an electric beater or a cake mixer when it’s time to beat in the eggs. A wooden spoon is absolutely fine, it’s just a bit of a workout. Try to avoid using a whisk to mix the eggs through because the mixture will be too thick for the metal wire to handle and you’ll find yourself struggling.
No chocolate sauce?
Ok, I get it, most people would make a chocolate sauce to serve with their churros. However, I just think that all of that extra cream is unnecessary. For me, it’s better to melt some of your favourite chocolate, whether that be milk chocolate, mint chocolate, orange chocolate, etc and then just serve it straight away with the churros. And if you run out of chocolate, just go melt some more!
Now some of you may disagree with me on this and insist on making a chocolate sauce. If that is the case then GO AWAY!……..just kidding, here is how you make a super easy chocolate sauce.
You scald 150ml of cream (which means almost bring to a boil but not quite) in a pot. Take the pot off the heat, then add 150g of broken up chocolate and a good tablespoon of cocoa powder. Whisk the mixture until the chocolate is melted and all the ingredients are well combined.
Boom! Yep, it’s that easy. Re-heat the sauce over the stove whenever you’re ready to serve. Happy now!? Great, let’s move on.
So, you don’t have a piping bag?
Well, there are two things you can do in this situation. One, go buy one with a star nozzle. You can get a bunch of disposable piping bags for a super cheap price. Or, you can buy a reusable one, which usually costs a bit more money but of course, you won’t need to keep buying them.
The other thing you could do is use a sandwich bag by snipping one of the bottom corners off. Keep in mind that the star nozzle is what gives the churro that lovely star shape. So if you don’t have one it isn’t the end of the world, but your churros won’t look quite as sexy. Although they will still be great.
So just snip off ONE of the bottom corners of the sandwich bag, put your nozzle through if you have one. If not, that is totally fine. Fill the bag up with your choux paste, seal the bag and then pipe away!!
Dusting the churros
Now, there are a couple of quick pointers I want to make about dusting your churros in the cinnamon sugar.
The goal is to have a nice, light even coating of cinnamon sugar on the churros. So if you transfer the churros straight from the oil to the tray filled with cinnamon sugar, the sugar will stick to the churro in clumps. So you need to drain the churros on kitchen paper first.
However, if you try to dust cold churros in the sugar, you’ll probably find yourself struggling to get the sugar to stick to the churro. So make sure those churros are drained but still hot when you dust them.
Now before we move on to the recipe, keep in mind that we are dealing with hot oil, so it’s important to stay safe.
Whenever I have a tone of hot oil in a pot, I like to keep it over one of the back stoves. So that the pot cannot be knocked over as someone walks by.
Another important point is to keep the nozzle relatively close the oil as you pipe and snip the batter in. If you pipe the pastry in from a hight, well, you could end up with some splash damage.
Never take chances when it comes to a pot of hot oil ladies and gents, take your time and be careful.
So I hope you like this churro recipe and have fun making them. If you do decide to give them a shot, I ask that you leave a star rating in the recipe box below and/or leaving a comment down below letting me know what you think. Also, if you wish to subscribe, please do so. You’ll receive a free ebook featuring 10 amazing recipes and you’ll be kept updated with new recipes every week.
Oh, and you may also like this Baileys & Salted Caramel No-Churn Ice-Cream recipe if you’re a dessert fan.
Other than that have an amazing day, and I’ll send another post your way next week.
Cinnamon Dusted Churros with Melted Chilli Chocolate
Hot, crispy cinnamon sugar dusted churros with hot melted chilli chocolate. What more could you want for an epic dessert?
- 250 ml water
- A pinch of salt
- 100 g butter
- 75 g plain flour
- 75 g self-raising flour
- 3 eggs
- Plenty of rice bran oil for deep frying (or any other light oil)
- 100 g caster sugar
- 20 g cinnamon
- 150-200 g of chilli chocolate (or any other type of chocolate you like)
Put the water, salt and butter in a pot, then bring to a boil. Once the water is boiling turn the heat down to bring the water to a gentle simmer.
Once the butter is completely melted, add your flour and self-raising flour then stir through until you get a dough that doesn't stick to the sides of the pot.
Turn the heat up to about medium flame and keep stirring in the pot for a couple of minutes to make sure that you have cooked all of the flour.
Transfer the dough to a large mixing bowl and let it cool for a few minutes.
Once the dough is quite warm (not hot enough to scramble the eggs but not cold either), started cracking in your eggs one at a time stirring through until well combined on each addition. I recommend using an electric beater for this step.
Next, pour plenty of your rice bran oil in a pot or pan (enough to deep fry your churros) Then start pre-heating over medium-high flame.
Set up your piping bag with a star nozzle attachment, then fill it with your choux pastry. Have a clean pair of scissors ready too.
Put your sugar and cinnamon in a tray, then mix together until well combined.
To test the oil, you can add a tiny bit of choux pastry to it, if the pastry floats and bubbles, the oil is hot enough.
Get your scissors and your choux filled piping bag ready. Bring the nozzle of the piping bag toward the oil, then slowly pipe the pastry in the oil, snipping the pastry to your desired length. My churros were about 4-5 inches long but you can make them as long or short as you like.
Be careful not or overcrowd the pot/pan and fry the churros on both sides until golden brown and cooked through, using a pair of tongs to turn them over.
Once the churros are cooked, transfer them onto kitchen paper to quickly drain. Then put the churros in the tray with the sugar and cinnamon while they're still hot. Toss the churros in the cinnamon sugar until they are lightly coated all over. Lightly tap off the excess and transfer onto a plate or board.
Cook the churros until you have used up all of your choux paste.
Break your chilli chocolate up into little pieces, then put it in a ramekin or a mini bowl. Microwave your chocolate for about 20 seconds at a time stirring on each occasion until the chocolate is melted. Serve the melted chocolate with the churros and enjoy!
- Use a cake mixer or an electric beater to beat the eggs unto the pastry.
- If you don't have a piping bag, remember that you can use a sandwich bag instead.
- Don't forget to drain the churros before tossing them in the cinnamon sugar. However, make sure they are still hot otherwise the sugar won't stick to the churros.
- Heat the oil up in the pot over one of the back stoves for safety.
- Don't pipe the oil in from a height, otherwise, the oil can splash.
- Serve these churros as soon as they are done. The fresher they are, the better.
- Remember, you don't have to use chilli chocolate, use any type of chocolate you want.
Amazing! Ever wondering to find a recipe (I do churros at my work in Mexican restaurant, but have never done the dough)))
Thanks!! yer it suprised me when I realized it was just choux pastery (:
I would kill for these churros! Yum! 😀
haha, thx yer they are surprisingly quite easy to make (:
Gorgeous! Thanks for sharing!
Thanks so much! (:
Two of my favorite things!
thx for the comment. I see you like your desserts (;
I haven’t made churros in ages. And with chocolate sauce to dip them in … they were great. Of course, just rolling them in cinnamon sugar and scarfing them down with a cup of coffee or tea works too.
Cook with Smile..
I wanted to try churros for very long time… but somehow getting lag… hope will try one day?…
Thank you so much for your comments, and yes churros are actually easier than I expected. It is simply just chou pastry (: keep up the awesome work on your blog.
I’ve been craving churros lately… I will definitely give it a try. Thanks for sharing!!!
Thank you very much! Hope you enjoy it. Keep up the good work you’re doing (:
Mmmmm, churros – this looks delicious!
Anthea || SaltyBiscotti
Amazing!!! I have to try that!!! Loved the video!! 🙂
The Cooking spoon
I’m loving these Churros Nick. 👍🏻
Churros are the best!! (:
Thank you Anthea!! I really appreciate you (:
Thanks so much Myra!! (:
Your photography has left me drooling! Looks amazing 👌🏼👌🏼👌🏼 Yum! Again something that looks intimidating but so quick and easy to make 🤗
Thanks so much Saddie I appreciate you! It’s kind of like making crepes, the first 2 may be a bit dodgy, you just gotta get the hang of it (:
Hahaha perfect analogy, it is exactly like that! The first two dodgy ones are perfect to dig into while you’re busy frying them though 🙂
yes, the perfect “taste testers” (:
What a treat! I’ve never actually made churros at home, but you’ve made it seem so simple, it would be a shame not to. I’m certainly craving them now!
Churros are kind of like making crepes, the first couple may be a bit dodgy, but after a bit of practice you get the hang of it. Thanks so much for your comment Hannah! (:
These look great. But I am afraid that if I make them I will eat the whole batch.
Thanks!! haha, they are indeed hard to resist (:
Oh my gosh, this sounds absolutely DIVINE! I’m a huge sucker for churros, and that chilli chocolate sounds heavenly!
Looks so amazing!! Really craving for some churros now! Thanks for sharing tips on how to make it! It’s really useful!
Thanks so much Emily!! I really appreciate your comment (:
It was my pleasure. And thank you Sheena for visiting and reading through this post!!
You know… I’ve never had a churro even though I’ve always known about them. I really owe it to myself to try one already!
Wow! I would love to try making this recipe! My husband would absolutely love these. This is my kind of weekend treat.
Que rico! Those look absolutely delicious. The only part that intimidates me is pipping it out of the bag into the oil, but I really want to try to make these for my friends. they would looks so pretty at a styled table for a party. thank you for sharing the recipe. and your pictures are amazing!
We love churros and hot chocolate. It is a very Spanish snack.
Catherine Santiago Jose
Wow, I love churros a lot and seeing this photo makes me so hungry and craving to eat churros today. Suprisingly is so easy to make recipe, thanks for sharing!
Nina Bashaw Photography
Oh my goodness yes please! I could eat like 12 of those, they look amazing!!!
Yummy! Churros and chocolate makes me think of my trip to Spain! Such a yummy treat!
These look insane! I love churros but I think I’d be a bit scared to make them myself. Thanks for sharing this recipe, they do look delicious.
You should definately give them a go!! It’s a very exciting dessert (:
It can be a bit intimidating at first wont lie. But like a always say, it’s like making pancakes in that the first 1 or 2 may be a little ddogy but then you get the hang of it. Thanks so much for your comment Melissa!!
I bet churros would be perfect for your cheat day 😉
My pleasure Catherine!! I am super happy you like this (:
So happy to hear it Nina!!! Really appreciate your comment (:
I would love to go to travel to spain and snack on a pile of churros! Lucky you! (:
Thanks for the lovely comment Eliie!! They are actually super fun to make and you get the hang of it pretty quickly (:
I love churros but would never dream of making them until now – you make it look so easy!
Rose Ann Sales
That Churros looks really delicious and I really don’t have an idea that it so simple to make, thanks for sharing this with us.
Melanie Poulos Walsh
Churros are my weakness! I just adore the cinnamon-y goodness. These with melted chocolate sound absolutely divine.
Omg these look heavenly! I love churros but haven’t had the chance to make them.
Lyosha Varezhkina (@lyoshathegirl)
Surprisingly it looks tasty! i would love to try it. It will also make a fun and fine meal for party with friends!
This sounds soooo good, I need to add it to my list of sweets to make this week.
I really like churros – wish I could have one now! Caramel filled are my favorite
These look absolutely delicious! I definitely want to try this recipe. Cinnamon and chocolate on a churo = yum!
This must be one of the most thorough and informative posts on churros I have ever read! Love the step by step instructions and the photography is GORGEOUS! I am literally drooling even though I just finished my breakfast! I wish it had been churros
I need to try these now! The mix of cinnamon and chilli chocolate sounds awesome!!
I always see these on tv cooking shows. They seem like they are a challenge to cook! Really interested in trying some!
Cathleen @ A Taste of Madness
This sounds amazing!! I have only tried churros once in my life, and I never had it with chocolate. This needs to change!!
Oh you definately gotta try it with chocolate Cathleen, it takes it to a whole new level (:
It takes a little bit of practise but you get use to it very quickly. (:
Woohooo! So glad to hear that, hope you really like them. And yes, definitely have them with the chilli chocolate. That little bit of heat that comes in afterwards is next level (:
Thank you Kiki it makes me happy to hear a comment like this from an an amazing blog like yourself. Keep up the great work you’re doing and have an amazing day (:
Thanks Cia! the chilli chocolate really transforms it.
Thanks so much I reaaly appreaciate that! It really is a fantastic combo! (:
Omg yes! I have had caramel filled ones in a street food area once and it was like heaven!
Awesome! I hope you like them if you decide to make them! Have a wonderful day (:
Thanks Lyosha! It was be great for a hangout, just make sure you don’t leave them hanging for too long after making them because then they loose the crispiness (:
You should totally give them a go when you get the chance! They are fun to make (:
Yes thay cinnamon smell and aroma in desserts is next level. Thanks so much for your comment!
My pleasure!! You should definately try it if you ever get the chamce (:
You should give them a go Ann! When piping them in the oil, the first couple are a bit flimsy but you quickly get the hang of it (:
You named it an epic dessert so accurately! The way chocolate drippings look in a photo- priceless !
Big Flavors from a Tiny Kitchen
So interesting that you recommend using an electric mixer for beating the choux pastry – I haven’t tried that but I’m really curious to try it out now. These look fantastic!
Jessica (Swanky Recipes)
I love making homemade churros but the last recipe I tried, the dough was wet in the center in a few of them. I’ll be using this recipe for my next batch and adding the melted chocolate!
Thaaanks Ruchi! I really appreaciate the comment (:
It definately helps! it can be a workout trying to do it by hand. Try it next time you make choux pastry (:
Awesome Jessica!! I hope it goes well for you. This choux pastry uses raising agent and isn’t quite a loose as your regular choux paste. It is a bit denser. This helps to stop the churros from sinking as you deep fry them. Thanks for the comment and keep up the great work you are doing with your blog (:
That chili chocolate sauce is fantastic! Paired with the churros this is dessert perfection. I’ve never made my own but I’m dying to try this very soon! ^_^
Thank you so much Tammy!! I really hope you like them. Love the work you do btw (:
These churros look amazing. I had no idea they were so easy to make! I’m with you on dipping them in the melted chocolate. Delish! ;-D
Charity Beth Long
I love churros! Anf the chocolate sauce really makes this desert extra special!
Thank you soo much Queen Baker!! Your comment made me super happy (:
Me too! Thanks so much for the comment kitty! (:
Claire | The Simple, Sweet Life
These sound amazing and like the real deal! I studied abroad for a term in Spain and it was my first exposure to churros in chocolate sauce. Suffice to say it was delicious and churros will always have a special place in my heart. I can’t wait to make some of my own at home!
Yum! What a delicious homemade dessert! I’d want mine fresh out of the fryer with a side of vanilla bean ice cream.
You can never have enough churros. This recipe looks super easy. I’m encouraged to make these.
These look great! I might have to make these with the kiddos sometime.
Thanks so much Claire and I am so happy to hear that. Lucky you to have them in Spain! I honestly don’t know how close these are to the real deal but there are great. You should totally try making your own (:
They definately need to be served fresh! And I never though about having them with ice-cream but I love the idea. Thanks for your comment Jessica!
If you do make them I really hop you like them! Thanks for the comment (:
Thanks Katie!! They would be super fun to make with the kids!
First time getting on your blog and I’m falling in love! Would try cooking these churros and more!
Thank you, it’s so detailed
Wow thank you so much for the kind comment! I really appreciate it (: