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Homemade Churros and Chocolate Sauce



  • 2 cups hot water
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla
  • 4 Tbs. cooking oil (canola, vegetable, etc)
  • 2-2 1/2 cup flour
  • 4-5 cups cooking oil (enough to fill a pan about 2 inches)
  • 1/2 cup sugar (for topping)
  • 2 Tbs. cinnamon (for topping)

Chocolate Glaze

  • 12 oz. milk or semi chocolate chips
  • 1/2-3/4 cup whipping cream (or enough to make it the texture you'd like)


  • Pour the 4-5 cups of cooking oil into a shallow saute pan and turn to medium heat. Let the oil heat up while you make the churro dough. 
    For the dough, place the water, sugar, salt, nutmeg and 4 Tbs. oil into a sauce pan. Bring the mixture to high heat and whisk. Once the sugar is dissolved, remove the mixture from the heat and place on the counter on a hot pad. 
    Add the flour one cup at a time and whisk until smooth. Add the vanilla and continue to whisk until the dough starts to come together and pulls away from the edge of the pan. Once it does this, let rest for a few minutes. 
    Spoon the dough into a thick pastry bag (make sure your bag is a strong one or it may pop). If you don't have a pastry bag you can try a heavy duty gallon Ziploc bag and cut off the tip. If you want the traditional churros shape you will want to use a 5 starred pastry bag tip. 
    Once the oil is hot, squeeze out a 3-4 inch thick strip of the dough into the hot oil. Let the churro cook on both sides until golden brown. If the oil is not hot enough the dough will just sink to the bottom. Once the oil is the right temperature it will stay floating on the top and turn nice and golden brown.
    Once they are browned, remove them from the oil and let them rest for a second on a paper towel. 
    In a separate, shallow bowl, mix together the sugar and cinnamon. Place the cooked churros into the cinnamon/sugar mixture and toss to coat. Serve fresh with or without the chocolate sauce.
    For the chocolate sauce, place the chocolate chips and 1/2 cup of the whipping cream into a microwave bowl. Place into the microwave for 30 seconds at a time until the chocolate is melted. Continue to stir and microwave until soft. Add more whipping cream if it's too thick. Dip the cooked churros into the chocolate sauce or drizzle the chocolate over a plate of the churros.