Fried Churro Sticks with Cinnamon Sugar and Chocolate Dipping Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 churro sticks rolled in cinnamon sugar, served warm with a rich chocolate dipping sauce. This Spanish recipe, ready in about 35 minutes, pairs water, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 15 min Cook: 20 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

1 cup water
2 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
2 large eggs
4 cups vegetable oil for frying
1 tsp ground cinnamon
1/2 cup granulated sugar for coating
4 oz semi-sweet chocolate chips
1/2 cup heavy cream

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Instructions

Step 1: In a medium saucepan, combine 1 cup water, 2 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring occasionally until butter melts.
Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour until the mixture forms a smooth ball and pulls away from the sides of the pan. Let cool for 5 minutes.
Step 3: Transfer dough to a mixing bowl and beat in 2 large eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Step 4: Heat 4 cups vegetable oil in a deep pot to 375°F using a candy or deep-fry thermometer.
Step 5: Spoon the dough into a pastry bag fitted with a large star tip and pipe 4-inch lengths directly into the hot oil, cutting with scissors to release.
Step 6: Fry churros in batches for about 3-4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon onto paper towels.
Step 7: Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a shallow dish. Roll warm churros in the mixture until evenly coated.
Step 8: For the chocolate sauce, heat 1/2 cup heavy cream in a small saucepan almost to a boil, then pour over 4 oz semi-sweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
Step 9: Serve churros warm with the chocolate sauce for dipping.