Crisp Cinnamon-Sugar Churros with Spiced Chocolate Dip

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried dough sticks coated in cinnamon sugar and served with a velvety Mexican chocolate dip infused with cumin and chili. This Spanish recipe, ready in about 35 minutes, pairs Water, Unsalted butter, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 450 cal/serving

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Ingredients

1 cup Water
2 tbsp Unsalted butter
1/4 tsp Salt
1 cup All-purpose flour
2 large Eggs
1 tsp Ground cinnamon
1/2 cup Granulated sugar
1/2 cup Heavy cream
4 oz Dark chocolate
1/4 tsp Ground cumin
pinch Pinch of salt

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Instructions

Step 1: In a medium saucepan, combine 1 cup water, 2 tbsp unsalted butter, and 1/4 tsp salt over medium heat until butter melts and water boils. Remove from heat and add 1 cup all-purpose flour all at once, stirring vigorously until mixture forms a ball and pulls away from pan sides.
Step 2: Let cool 5 minutes, then add 2 large eggs one at a time, mixing well after each until smooth and glossy. Transfer to piping bag with star tip.
Step 3: Heat 1/2 cup vegetable oil in deep pot to 375°F (190°C). Pipe 4-inch churro lengths into hot oil, frying 2-3 at a time until golden and puffed, 2-3 minutes per side. Drain on paper towels.
Step 4: Heat 1/2 cup heavy cream in small saucepan until simmering. Add 4 oz dark chocolate, 1/4 tsp ground cumin, and pinch of salt, stirring until smooth. Remove from heat.
Step 5: Mix 1 tsp ground cinnamon and 1/2 cup granulated sugar in shallow dish. Roll warm churros in mixture until coated. Serve immediately with warm chocolate dip.