Chef RV Manabat (adapted by JojoM)

Golden, crispy churros served with a rich, spiced molten chocolate sauce. Inspired by Spanish street treats and perfect for brunch, dessert, or merienda!
Originating from Spain, Churros have become a beloved treat worldwide.
Contrary to popular belief, they aren't native to Mexico. In fact, many tourists in Spain are often surprised to find Churros being sold at every corner, reminiscent of the streets of Madrid.
These deep-fried pastries, with their signature ridges, are a testament to Spain's rich culinary heritage.
Churros can be enjoyed on their own, but pairing them with a side elevates the experience. Consider serving them with a scoop of vanilla ice cream or a cup of Spanish latte. The combination of hot and cold, or sweet and bitter, can be truly mesmerizing.
Per serving of around 50 grams, this recipe will contain approximately:
Churros can become soggy if the oil temperature is too low. Ensure the oil is hot enough before frying.
Yes, Churros can be made in advance and reheated in the oven to regain their crispiness.
Churros originated in Spain and are a popular street food there.
Golden, crispy churros served with a rich, spiced molten chocolate sauce. Inspired by Spanish street treats and perfect for brunch, dessert, or merienda!

Use a star-tipped piping bag for classic ridged churros that fry evenly and stay crispy.
Always fry in small batches to maintain oil temperature.
Toss churros in cinnamon sugar immediately after frying for best flavor.
For extra richness, add a splash of cream to the chocolate sauce.
Reheat leftover churros in the oven at 180°C (350°F) for 5 minutes to restore crispness.
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In a saucepan, combine water, butter, sugar, and baking powder. Bring to a boil.
Once butter melts, reduce heat and stir in flour until a dough forms and pulls away from the pan.
Allow the dough to cool slightly, then knead until smooth and transfer to a piping bag fitted with a star tip.
Heat oil in a deep fryer or heavy pot to 180°C (350°F).
Pipe strips of dough directly into the hot oil, cutting with scissors.
Fry in batches for 2–3 minutes per side until golden and crisp.
Drain on paper towels and coat with cinnamon sugar if desired.
In a saucepan, heat milk and chocolate together over low heat until melted and smooth.
Add salt, cinnamon, and chili powder, stirring until well combined.
Serve warm alongside freshly fried churros.
Arrange churros on a platter and serve immediately with the warm chocolate dipping sauce.
6/3/2025
Skipped the cayenne for the kids but still delicious! Will make again for our movie nights.
4/8/2025
First time making churros—they turned out amazing! The chili in the sauce gives a lovely surprise.
2/19/2025
Crispy outside, fluffy inside—amazing with coffee. Made it for family brunch!
12/3/2024
Good recipe! Added a bit more sugar for my taste. Definitely making again!
8/17/2024
Simple and authentic! Used a star-tip piping bag—extra crunchy edges were perfect.
5/9/2024
Kids devoured these! Easy to follow and so good—I’ll double the chocolate sauce next time.
2/5/2024
Brought me back to Madrid! Loved the balance of cinnamon and cayenne—perfect with espresso.
12/2/2023
Tried these over the weekend—total hit! The spiced chocolate was rich with just the right kick.
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Serving Size: 50 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Wen Suzuki (whisk.taste.bites) adapted by JojoM