Crispy on the outside but soft and custardy on the inside, these Churros rolled in cinnamon sugar are a real treat! They’re surprisingly easy to make and totally worth the effort. Enjoy them warm and dip them in a rich tablea chocolate sauce to make them even more special.
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What are Churros?
Churros are delicious fried dough sticks that originated in Spain and Portugal but have become a popular snack in the Philippines. The dough is piped through a star-shaped nozzle and deep-fried until golden and crisp.
They are crunchy on the outside, while the inside stays soft and custardy. Typically, they are rolled in cinnamon sugar and served with dipping sauces such as thick hot chocolate or dulce de leche.
This churro recipe has simple ingredients that you might already have on hand. I'm also using tablea chocolate for that authentic Filipino flavor, something I think you'll really enjoy.
Ingredients you'll need
Notes and substitutions
- Egg: The egg not only adds flavor and texture but also serves as a leavener that makes them puff up nicely. I've tried this recipe without an egg, and while they still taste good, they have less flavor and don't have that custardy texture inside. For an egg-free version, simply mix a teaspoon of baking powder with the dry ingredients.
- Tablea chocolate: This traditional Filipino chocolate, or tsokolate, is made from pure cacao beans. It has a rich, intensely chocolatey flavor that's different from more processed, commercial chocolates. However, you can always use any good quality baking chocolate or cocoa powder.
- Cream: I tend to use whatever I have on hand to make the chocolate sauce. Heavy cream is rich and creamy, while light cream and half-and-half work well for a lighter consistency.
How to make this recipe
Step 1: Prepare the sugar coating
Combine ¼ cup of sugar and 1 teaspoon of ground cinnamon in a shallow bowl. Stir them together and set it aside—you'll use this mix to coat the churros later.
Step 2: Combine the dry ingredients
In a bowl, combine 1 cup of all-purpose flour, ½ teaspoon kosher salt (use half for table salt), and 1 tablespoon of sugar.
Step 3: Boil water and butter
In a saucepan, combine 1 cup water with 2 tablespoons butter. Heat it up over medium-high until it boils and the butter melts completely into the water. Once it’s boiling, turn off the heat and take the pan off the stove.
Step 4: Add the flour mixture
Immediately add the dry ingredients—1 cup of flour, ½ teaspoon of kosher salt (or ¼ teaspoon if using table salt), and 1 tablespoon of sugar—to the hot liquid.
Stir thoroughly using a wooden spoon or a sturdy spatula until the mixture comes together into a smooth dough that pulls away from the sides, forming a ball.
Step 5: Add the egg
Crack an egg into the dough. Mix it in thoroughly until the dough becomes smooth and glossy.
Be sure the dough isn't too hot, or you might cook the egg prematurely. Keep stirring until the egg is completely incorporated.
Step 6: Prepare for frying
Transfer your dough into a piping or pastry bag fitted with a large star tip like Wilton 1M or Ateco 867. A helpful tip: stand the bag in a tall glass to make it easier to fill.
PRO TIP: If you don’t have a piping bag or a star-shaped tip, you can use a zip-top bag or even a strong plastic bag. Fill the bag with dough, then snip off a corner to create an opening. You won't have the traditional ridged surface, but will taste just as delicious.
Step 7: Fry the churros
Pick a shallow yet wide pot or deep pan to fry the churros. This setup lets you use less oil—just an inch should be enough, as long as the churros can float freely without crowding.
Heat the oil over medium-high to keep a steady temperature of 350°F (175°C), making sure the oil is deep enough to fully submerge the Churros.
Pipe the dough directly into the hot oil, cutting it with scissors to whatever length you like. Fry the churros until golden brown, turning them halfway through, for about 4-6 minutes.
PRO TIP: Do not overcrowd the churros in the oil; too many at once can lower the temperature and make the churros greasy.
You can also pipe the dough onto parchment paper and slide it into the oil; fish out the paper immediately after.
Step 8: Drain on paper towels
Once they're golden and crispy, take the churros out and let them drain on paper towels to soak up any extra oil.
Step 9: Coat with sugar
Toss the churros in the sugar-cinnamon coating until fully covered. Coating them while warm helps the sugar stick better.
Step 10: Prepare the dipping sauce
In a microwave-safe bowl, mix ½ cup of cream, chopped tablea tablets, and sugar to taste. Heat in the microwave on medium in 30-second intervals, stirring between each, until the chocolate melts.
Stir until smooth and creamy. Adjust the sweetness as needed, depending on the type of chocolate used.
Serve your sugar-coated Churros with the warm chocolate dipping sauce on the side. Enjoy them while they are warm and crisp for the best experience!
If you need to prepare them ahead of time, simply reheat the churros in the oven or air-fryer at 350°F (175°C) until they're warm and crisp. Coat them in cinnamon sugar right after reheating.
Recipe FAQs
Churros are like crispier fried doughnuts—sweet and slightly doughy with a hint of cinnamon. What I love about them is how they're perfectly crispy on the outside yet tender and custardy inside. The sugar coating adds a pleasant sweetness, while dipping them in chocolate or caramel sauce adds an extra layer of flavor in each bite.
Churros can be enjoyed any time, but they're often eaten for breakfast or as a snack, especially in Spain and Latin America. Dipping them in hot chocolate or café con leche (coffee with milk) is a popular morning treat. They're also a favorite at fairs, festivals, and as a dessert or late-night snack.
Yes, making the churro dough ahead of time is fine. If you let the dough sit in the fridge for some time, it gets firmer and easier to shape. I've tried refrigerating it overnight, and it worked out great. The churros were crispier and tasted even better. This might not work for every recipe, but it's great for this one.
Yes, you can make churros ahead of time. Fry them, let cool, and store without sugar for 1-2 days. When you're ready to serve, reheat in the oven or air fryer to make them crispy again. Roll them in sugar after reheating.
Other dessert recipes you may like
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📖 Recipe
Churros with Tablea Chocolate
Equipment
- Piping bag or zip-top bag
- Scissors
- Shallow pot or deep pan (for frying)
Ingredients
For the sugar coating
- ¼ cup granulated sugar
- 1 teaspoon cinnamon powder
For the churros
- 1 cup all-purpose flour
- ½ teaspoon kosher salt (use half for table salt)
- 1 tablespoon granulated sugar
- 2 tablespoons butter salted or unsalted
- 1 cup water
- 1 large egg see note
- High-heat, neutral oil for frying
For the chocolate dipping sauce
- 1½ ounces tablea chocolate more to taste; see note
- ½ cup cream see note
- 2 tablespoons sugar or to taste
Instructions
For the churros
- Combine ¼ cup of sugar and cinnamon powder in a shallow bowl. Stir them together and set it aside—you'll use this mix to coat the churros later.
- In a bowl, combine the all-purpose flour, salt, and 1 tablespoon of sugar.
- In a saucepan, combine a cup of water with butter. Heat it up over medium-high until it boils and the butter melts completely. Once it’s boiling, turn off the heat and take the pan off the stove.
- Immediately add the dry ingredients (flour, salt, sugar) to the hot liquid. Stir thoroughly using a wooden spoon or a sturdy spatula until the mixture comes together into a smooth dough that pulls away from the sides, forming a ball.
- Crack an egg into the dough. Mix it in thoroughly until the dough becomes smooth and glossy.Be sure the dough isn't too hot, or you might cook the egg prematurely. Keep stirring until the egg is completely incorporated.
- Transfer your dough into a piping or pastry bag fitted with a large star tip. A helpful tip: stand the bag in a tall glass to make it easier to fill.If you don’t have a piping bag or a star-shaped tip, you can use a zip-top bag or even a strong plastic bag. Fill the bag with dough, then snip off a corner to create an opening.
- Heat about an inch of oil over medium-high to keep a steady temperature of 350°F (175°C), making sure the oil is deep enough to fully submerge the Churros.
- Pipe the dough directly into the hot oil, cutting it with scissors to whatever length you like. Fry the churros until golden brown, turning them halfway through, for about 4-6 minutes.You can also pipe the dough onto parchment paper and slide it into the oil; fish out the paper immediately after.
- Once they're golden and crispy, take the churros out and let them drain on paper towels to soak up any extra oil.
- Toss the churros in the sugar-cinnamon coating until fully covered. Coating them while warm helps the sugar stick better.
For the dipping sauce
- In a microwave-safe bowl, mix ½ cup of cream, chopped tablea tablets, and sugar to taste.
- Heat in the microwave on medium in 30-second intervals, stirring between each, until the chocolate melts.
- Mix until smooth.
Notes
- Egg: The egg not only adds flavor and texture but also serves as a leavener that makes them puff up nicely. I've tried this recipe without an egg, and while they still taste good, they have less flavor and don't have that custardy texture inside. For an egg-free version, simply mix a teaspoon of baking powder with the dry ingredients.
- Tablea chocolate: This traditional Filipino chocolate, or tsokolate, is made from pure cacao beans. It has a rich, intensely chocolatey flavor that's different from more processed, commercial chocolates. However, you can always use any good quality baking chocolate or cocoa powder.
- Cream: I tend to use whatever I have on hand to make the chocolate sauce. Heavy cream is rich and creamy, while light cream and half-and-half work well for a lighter consistency.
Rob
This was sooo good and so easy to make! Thank you for this recipe.
Nora Reyes
Hi Rob, Thank you so much and so happy you liked it.