Cuban Churros with Chocolate Sauce

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There’s just something about homemade churros that feels extra comforting—like a sweet little reward you didn’t know you needed. Whether it was a holiday, a family get-together, or just someone in the mood to fry something up, churros always felt like a big deal in our house.

This version brings that same joy into your kitchen with a super straightforward recipe that’s easy enough for a weekend craving but special enough to share. If you’ve never made churros before, don’t worry, they’re a lot simpler than they look, and totally worth the little bit of effort.

What are Cuban Churros?

In my Cuban family, churros weren’t just a snack, they were a treat we looked forward to. Anytime someone was making them, you could bet we were all hanging around the kitchen, waiting for that first warm bite. We didn’t always dip them in chocolate, honestly, they were perfect just rolled in sugar and eaten fresh out of the fryer.

Cuban churros are made from a super simple dough that gets fried until golden and crisp. Ours are usually smooth (not ridged like the Spanish kind, though this recipe is made with the ridged piping tip), and they’re a little thicker too, crispy on the outside, soft and airy on the inside. They’re one of those nostalgic recipes that feel like home from the very first bite.

Ingredients for Cuban Churros

Here’s what you’ll need to make Cuban churros and chocolate sauce:

For the Churro Dough:

• 1 cup water (240 ml)
• 1/4 cup unsalted butter (57 grams)
• 1 tablespoon granulated sugar (12 grams)
• 1/2 teaspoon salt
• 1 cup all-purpose flour (125 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• Vegetable oil for frying

For the Sugar Coating:

• 1/2 cup granulated or powdered sugar (100 grams)
• optional 1 teaspoon ground cinnamon (not authentic but also delicious)

For the Chocolate Sauce:

• 1/2 cup semi-sweet chocolate chips (85 grams)
• 1/4 cup heavy cream (60 ml)

Equipment:

• medium saucepan
• wooden spoon
• large heavy bottomed pot
• piping bag with star tip
• scissors
• slotted spoon
• large plate lined with paper towel
• shallow bowl
• small microwave safe bowl

How To Make Cuban Churros

Step 1: Make the sugar coating.

In a shallow bowl, add the granulated sugar and optional cinnamon and set aside until ready to coat the churros.

Step 2: Prepare the Dough

In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.

Step 3: Add Flour 

Once the mixture starts to boil, reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let the dough cool for a few minutes.

Step 4: Add Egg and Vanilla 

Once slightly cooled, add the egg and vanilla extract to the dough. Stir until the egg is fully incorporated, and the dough is smooth and sticky.

Step 5: Prepare for Frying 

Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.

Step 6: Pipe and Fry Churros 

Pipe 4- to 5-inch (10-13 cm) strips of dough into the hot oil, using scissors to cut off each piece. Fry a few churros at a time, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally, about 3-4 minutes per churro.

Step 7: Drain and Coat

Remove churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the sugar mixture until well coated.

Step 8: Make the chocolate sauce (optional)

 In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.

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Cuban Churros Recipe

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Treat yourself to crispy, golden Cuban churros coated in sugar, perfect for dipping in rich chocolate or enjoying on their own.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

Churro Dough

• 1 cup water (240 ml)
• 1/4 cup unsalted butter (57 grams)
• 1 tablespoon granulated sugar (12 grams)
• 1/2 teaspoon salt
• 1 cup all-purpose flour (125 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• Vegetable oil for frying

Cinnamon-Sugar Coating

• 1/2 cup granulated sugar (100 grams)
• 1 teaspoon ground cinnamon (optional)

Chocolate Sauce

• 1/2 cup semi-sweet chocolate chips (85 grams)
• 1/4 cup heavy cream (60 ml)

Instructions

Cinnamon-Sugar Coating:

1. Mix the Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.

Churros:

1. Prepare the Dough: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.
2. Add Flour: Once the mixture starts to boil, reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let the dough cool for a few minutes.
3. Add Egg and Vanilla: Once slightly cooled, add the egg and vanilla extract to the dough. Stir until the egg is fully incorporated, and the dough is smooth and sticky.
4. Prepare for Frying: Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.
5. Pipe and Fry Churros: Pipe 4- to 5-inch (10-13 cm) strips of dough into the hot oil, using scissors to cut off each piece. Fry a few churros at a time, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally, about 3-4 minutes per churro.
6. Drain and Coat: Remove churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.

Chocolate Sauce:

1. Make the Sauce: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 196mgCarbohydrates: 45gFiber: 2gSugar: 27gProtein: 4g

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