Churros with Chocolate Dipping Sauce

I’m excited to share my version of churros recipe—it’s light, airy churros coated in cinnamon sugar, paired with a rich chocolate dipping sauce. They’re indulgent and utterly satisfying.

Why I’ll Love This Recipe

I love how straightforward these churros are—they’re made with basic pantry ingredients and require no eggs or butter in the dough, making the process surprisingly simple. The cinnamon‑sugar coating adds the perfect crunch and sweetness, and the glossy chocolate sauce is deeply comforting—I gravitate toward it whenever I need a cozy treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Superfine sugar (for churro coating)

• Ground cinnamon

• All‑purpose flour

• Baking powder

• Olive oil

• Boiling water

• Vegetable or sunflower oil (for frying)

• Dark chocolate (for dipping sauce)

• Milk chocolate

• Golden syrup (or light corn syrup)

• Double cream (or thick cream substitute)

Directions

1. I mix superfine sugar and cinnamon in a shallow dish to coat the cooked churros later.

2. I sift together flour and baking powder in a bowl. Then I stir in olive oil and freshly boiled water, beating until I have a warm, sticky dough. I let the dough rest for about 10 minutes while I heat the frying oil

3. I fill a piping bag fitted with a large star nozzle (about 8 mm), and pipe short 4–5 cm lengths directly into hot oil, cutting with scissors as I go. I fry about three or four at a time until golden and crisp, about 3–4 minutes, turning if needed.

4. I transfer the fried churros to paper‑lined trays and keep them warm in a low oven (around 100 °C) until all are done .

5. Meanwhile, I gently melt dark and milk chocolate with golden syrup and cream over low heat until smooth. Then I remove it from heat and leave warm until serving.

6. I toss the warm churros in the cinnamon‑sugar mix to coat, then serve immediately with the dipping sauce on the side.

Servings and timing

• Prep time: about 15 minutes

• Rest time: 10 minutes (for dough and oil heating)

• Cook time: 30 minutes, frying in batches

• Serves: 4 to 6 people, depending on portion size

Variations

• I sometimes shape the dough into longer traditional churros or creative shapes like moustaches (call them “mousturros”) and toss additional lime or chili‑infused sugar for a twist.

• I can swap cinnamon sugar for other coatings like cocoa‑salt mixtures or flavored sugars, depending on the mood.

• For a thicker sauce, I might add a splash more cream or a hint of butter for richness.

• If double cream isn’t available, I often use whipping cream or thickened cream diluted with a little milk—still smooth and luscious.

Storage/Reheating

• Churros are best eaten fresh; I avoid storing them because they lose crispness.

• The chocolate dipping sauce can be stored in the fridge for up to 3 days in an airtight container.

• To reheat the sauce, I warm it gently over low heat, stirring to bring it back to a silky consistency.

FAQs

Can I make the dough ahead of time?

I don’t recommend making the dough too far in advance. It rests best just long enough while the oil heats. Making it too early can change the texture and how well it pipes.

Is there a safety tip for deep‑frying?

Yes—I always dry everything thoroughly, especially scissors and piping bag, before frying. Even a drop of water can cause dangerous splatters.

Can I bake the churros instead of frying?

I haven’t tried baking these. The recipe depends on hot oil to develop the crisp exterior and hollow interior—baking likely won’t achieve the same result.

Can I use cane or granulated sugar instead of superfine sugar for coating?

Yes, you can use regular granulated sugar. I choose superfine sugar because it clings more evenly, but granulated works just fine.

What’s a good substitute if I don’t have golden syrup?

I use light corn syrup or even mild flavored honey as an alternative—it helps create that glossy, smooth sauce without affecting taste too much.

Conclusion

I adore Nigella’s churros recipe for its simplicity and rich reward—crisp, cinnamon‑sugar coated churros brightened by a warm, decadent chocolate dipping sauce. Whether it’s a cozy night in or a festive dessert, these churros never disappoint. Let me know how they turn out when I make them—I always enjoy experimenting and sharing tweaks!

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