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Churros z sosem czekoladowym Churros with chocolate sauce
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Churros with chocolate sauce

Crispy churros coated with cinnamon sugar and dipped in chocolate sauce
Course Dessert
Cuisine Mexican, Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings (16 churros)
Author Aleksandra



  • 1 cup+2tsp water 250ml
  • 2 tablespoons sugar
  • 1 tablespoon vanilla sugar or granulated sugar
  • 1/3 teaspoon salt
  • 2 tablespoons butter 1oz/30g
  • 1 cup all-purpose flour 4.6oz/130g

for frying:

  • about 4 cups/1 liter frying oil lard, refined coconut or rapeseed oil

cinnamon sugar:

  • 3 tablespoons light brown sugar
  • ¾ teaspoon cinnamon I used Ceylon cinnamon

chocolate sauce:

  • ¼ cup heavy cream
  • 2 oz dark chocolate 70 % 50g
  • a few tablespoons of milk optionally


  • Make cinnamon sugar: On a medium plate mix sugar and cinnamon together, set aside.
  • Make the dough for the churros: Add water, sugar, salt, and butter into the medium pot, bring to a boil, then take the pot off the heat and add the flour.
  • Mix the dough with a wooden spoon until it forms a smooth ball. The dough will be thick.
  • Transfer the dough into a piping bag fitted with a star-shaped tip (mine was 11 mm/0.4 inch in diameter, you can use a larger one and fry the churros a bit longer).
  • Fry the churros: In a medium pot heat up the oil (make sure that you have enough oil in the pan to cover the churros so that they float freely while frying), the oil must be well heated (it‘s best to check the temperature with a thermometer, it should be about 180°C/ 356°F).
  • Gently drop 2-3 churros at a time into the heated oil (mine were about 15 cm/6 inches long), cook for about 4 minutes or until golden (thicker churros may need a longer cooking time), turn them over in the middle of this time so that they cook evenly (using two forks or tongs), adjust the heat as needed. Remove them with a slotted spoon/tongs on a plate lined with paper towels to drain.
  • Roll the churros in cinnamon sugar while still warm.
  • Repeat with remaining dough.
  • Make the chocolate sauce: In a small pot, heat the cream until very warm (do not let it boil), remove from the heat and add the chopped chocolate, mix until smooth, thin with a small amount of milk until the sauce has the preferred consistency. The sauce will thicken as it cools.
  • Serve churros with the chocolate sauce. They are the best when freshly made or up 2-3 hours after frying, after that time they won't be crispy.
  • Enjoy!


- It's important that the oil is well heated, it can not be too cold because the churros will absorb the fat and will not be tasty, the oil can not also be too hot because the churros will brown too quickly from the outside and be raw in the middle.
- You shouldn‘t fry too many churros at the same time because it will cause the oil temperature to drop too much and the churros will soak up the fat.
- The dough comes out quite thick, so it's good to have a heavy-duty piping bag, I do not recommend using a plastic bag with a cut-off corner, because it may split open and the mixture will burst out into the hot oil.