This easy churros recipe makes churros that are crisp outside and soft inside, with a cinnamon sugar coating.
The dough uses basic ingredients, with no yeast or rising time.
Serve them warm with tablea chocolate sauce for dipping.
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Ingredients You'll Need
Notes and Substitutions
- Flour: Use all-purpose flour.
- Butter: Salted or unsalted butter works.
- Egg: This adds flavor, helps the churros puff up, and keeps the inside soft. For an egg-free version, add 1 teaspoon baking powder to the dry ingredients instead.
- Tablea: These Filipino cacao tablets give the sauce a rich chocolate taste. Chop them so they melt more easily. You can use dark chocolate instead and adjust the sugar to taste.
- Cream: Heavy cream makes a richer sauce. Light cream or half-and-half also works.
- Oil: Use a neutral oil suitable for frying, such as canola or vegetable oil.
How to Make Churros with Tablea Chocolate Sauce
Step 1: Make the cinnamon sugar
In a shallow bowl, mix ¼ cup of sugar and 1 teaspoon of ground cinnamon. Set aside.
Step 2: Mix the dry ingredients
In another bowl, whisk together:
- 1 cup of all-purpose flour
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
- 1 tablespoon of sugar
Step 3: Boil the water and butter
In a small pot over medium-high heat, bring 1 cup water and 2 tablespoons butter to a boil.
Once the butter has melted and the water is boiling, turn off the heat.
Step 4: Add the flour mixture
Add the dry ingredients right away to the hot liquid.
Mix with a wooden spoon or sturdy spatula until all the flour is mixed in.
Keep mixing until the dough pulls away from the sides of the pan.
Step 5: Mix in the egg
Stir the dough for a minute to help it cool slightly.
While it's still warm, add 1 egg and mix until smooth.
The dough may look separated at first. Keep mixing until smooth.
Step 6: Fill the piping bag
Transfer the dough to a piping bag fitted with a star tip (like Wilton 1M or Ateco 867).
Place the bag in a tall glass and fold the top over the rim to make it easier to fill.
Spoon in the dough, then press it toward the tip to remove air pockets.
If you don't have a piping bag, use a zip-top bag and snip off one corner.
The churros won't have ridges, but they'll still taste good.
Step 7: Fry the churros
Pour about 1 inch of oil into a deep, wide pot. Heat over medium-high heat to 350°F.
Without a thermometer, test the oil with a small piece of dough.
It should sizzle right away and float to the top. Lower the heat if it browns too fast.
Hold the piping tip close to the oil. Pipe the dough into strips, cutting each one with kitchen scissors. Leave some space between them.
Fry until golden brown on all sides, turning as needed. Keep the oil around 350°F.
Cut open one churro from the first batch. The inside should be soft, with no raw dough.
If it's easier for you, pipe each churro onto a small piece of parchment paper and carefully lower it into the oil.
Remove the paper with tongs once the churro slides off.
Step 8: Drain and coat
Transfer the churros to paper towels to drain.
While still warm, roll them in the cinnamon sugar.
The sugar sticks best while they're still warm.
Step 9: Make the tablea chocolate sauce
In a microwave-safe bowl, combine:
- ½ cup of cream
- 2 ounces of chopped tablea
- 2 tablespoons of sugar (adjust to taste)
Microwave in 20-second intervals, stirring each time, until melted and smooth.
If the sauce is too thick, add in a little more cream.
Serve your churros with warm tablea chocolate sauce on the side.
Tips for Making Churros
- Let the dough cool slightly before adding the egg so it doesn't scramble.
- Use a sturdy piping bag. The thick dough can split a thin bag.
- Test the oil before frying. A small piece of dough should sizzle right away and float to the top. Lower the heat if it browns too fast.
- Fry in small batches. Leave space between the churros so the oil stays hot.
- Check the first batch. Cut one open to check for raw dough inside. Thicker churros take longer to cook.
- Roll in cinnamon sugar while warm so it sticks.
How to Store and Reheat
Churros are best freshly fried. Let leftovers cool completely, then store in an airtight container.
- Keep them at room temperature for up to 1 day or refrigerate for up to 3 days.
- Reheat in an oven or air fryer at 350°F until warm and crisp. Add more cinnamon sugar if needed.
- Refrigerate the chocolate sauce separately. Reheat in short microwave intervals, stirring each time. Add a splash of cream if it has thickened.
Recipe FAQs
Churros are strips of dough fried until golden and crisp. They're often coated in sugar or cinnamon sugar and served with chocolate sauce for dipping.
The oil may be too hot, or the churros may be too thick. The outside browns before the center has time to cook.
Keep the oil around 350°F. Cut open one churro from the first batch to check the inside before frying the rest.
The oil may be too cool. Adding too many churros at once can also lower the temperature.
Fry in small batches. Let the oil heat back up to 350°F between batches.
The dough is thick, so use a sturdy piping bag with a large star tip. A small tip makes it harder to push the dough through. Pipe while the dough is still slightly warm.
Churros taste best right after frying. You can make the cinnamon sugar and chocolate sauce ahead. Prepare and fry the churros when you're ready to serve.
Use the same amount of dark chocolate by weight. Taste before adding sugar, since the chocolate may already be sweetened.
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📖 Recipe
Easy Churros Recipe with Tablea Chocolate Sauce
Equipment
- Piping bag or zip-top bag
- Large star tip (open star) Wilton 1M or Ateco 867
- Small pot (for the dough)
- Wide pot (for frying)
- Scissors
- Tongs or slotted spoon
- Thermometer (optional)
Ingredients
For the cinnamon sugar
- ¼ cup sugar
- 1 teaspoon cinnamon powder
For the churros
- 1 cup all-purpose flour
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
- 1 tablespoon sugar
- 1 cup water
- 2 tablespoons butter salted or unsalted
- 1 egg
- High-heat, neutral oil for frying
For the tablea chocolate sauce
- 2 ounces tablea chopped
- ½ cup cream
- 2 tablespoons sugar adjust to taste
Instructions
- Mix the cinnamon sugar in a shallow bowl. In another bowl, whisk together the flour, salt, and sugar.
- In a small pot over medium-high heat, bring the water and butter to a boil. Once the butter melts, turn off the heat.
- Add the flour mixture all at once. Mix until no dry flour remains and the dough pulls away from the pot.
- Stir briefly to cool the dough slightly. Add the egg while the dough is still warm. Mix until smooth.
- Transfer to a sturdy piping bag fitted with a large star tip. Press out any air pockets.
- Heat 1 inch of oil in a deep, wide pot to 350°F. Without a thermometer, test with a small piece of dough - it should sizzle and float.
- Pipe strips into the oil, snipping with kitchen scissors. Fry in small batches until golden on all sides, turning as needed. Cut one open from the first batch to check for raw dough.
- Drain briefly on paper towels. Roll in cinnamon sugar while warm.
- Combine the cream, tablea, and sugar in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth. Add more cream if needed. Serve warm with the churros.
Notes
- Flour: Use all-purpose flour.
- Butter: Salted or unsalted works.
- Egg: Helps the churros puff up and stay soft inside. For egg-free churros, add 1 teaspoon baking powder to the dry ingredients instead.
- Tablea: Filipino cacao tablets. Chop for easier melting, or use dark chocolate and adjust the sugar to taste.
- Cream: Use heavy cream, light cream, or half-and-half.
- Oil: Use canola or vegetable oil for frying.
Rob says
This was sooo good and so easy to make! Thank you for this recipe.
Nora Reyes says
Hi Rob, Thank you so much and so happy you liked it.