Churros con Chocolate is the best Spanish sweet treat! Churros are pastry logs of deep-fried dough that are crispy on the outside, light and airy on the inside, and tossed in cinnamon sugar. Traditionally served with thick, rich, pudding-like Spanish hot chocolate, these homemade churros will transport you to a cafe in Spain!
In a small baking dish, whisk together sugar and ground cinnamon until combined. Set aside.
In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce heat to low.
Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down.
In a bowl or in a stand mixer, whisk the eggs into the dough, one by one, until the dough is smooth. The dough may look crumbly but keep going. It will smooth out eventually.
In a large saucepan, heat oil at medium heat until it reaches 325ºF.
While the oil heats up, spoon the dough into a large piping bag with a star tip.
Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped them into the hot oil. Be careful when you do this and make sure you don't crowd the pan with too many. I did about 3-4 at a time. Drain them on a paper towel lined plate then toss in cinnamon sugar.
Serve churros with Spanish Chocolate Caliente, chocolate sauce, or dulce de leche. Enjoy!
Notes
Quick Chocolate Sauce
1/3 cup heavy whipping cream
4 ounces chopped dark chocolate
In a saucepan, warm the heavy whipping cream without letting it boil. Place the chopped chocolate in a bowl. Pour the warm heavy whipping cream over the chocolate. Stir until the chocolate is melted. It will thicken as it cools. Serve immediately with churros.