Spicy Gingered Mango Margarita.
Easy Cinnamon Churros with Coffee Chocolate Sauce.
If there’s one pastry that’s universally loved, it’s a churro, right? I mean, I don’t know this for sure, but I have a hunch that I’m right. What person could not love a churro? Especially one covered in cinnamon sugar goodness and dipped in chocolate, you know? It’s just too good.
Normally, I avoid frying at all costs, but when it comes to churros (and any doughnutty thing for that matter), you really just have to go for it. Baking them just doesn’t do it for me, I’ve tried, and although they can be good, they’ll never be quite as good as the real deal. I’ve decided that there are some things in life that are just worth the effort.
Fried churros are worth the effort.
We did lots of healthy and delicious recipes this week (see this colorful greek bowl, this healthy instant pot chicken, and these veggie filled tacos), so I think our Friday deserves these churros.
Go with me on this.
Speaking of Friday, welcome to the end of the week! This week was a mix of all sorts of things from work, to studio barn installations, to dealing with all the animals. Amongst all the craziness of the week, I finally carved some time out on Wednesday to get my hair cut. It had been over a year since I’d had it professionally cut, so I was long overdue. I hesitated going and taking time out of the work day, and to be honest, if my mom hadn’t made the appointment for me (she’s the best like that and forces me to do things I feel I don’t have time for) I would have waited another few months.
So glad I took the time to get it cut because it was just what I needed. I always forget that sometimes it’s good to step away from the day-to-day hustle and carve out some time for ME. I left feeling just a little more refreshed and a lot lighter. Literally, the hair stylist cut more than two inches of frizzy ends off my hair, it feels so good.
Also, I walked into the salon and immediately got complimented on how gorgeous and dewy my skin looked, so there was that too!
Point of the story, don’t forget to carve out some time for you every once in a while. AND don’t forget to give someone a compliment every once in a while. Trust me, it feels just as good giving them as it does receiving them. And as long as your sincere, you’ll probably make that person’s day.
It’s all about the little things.
Moving on. Let’s talk churros.
As mentioned yesterday, Cinco de Mayo is right around the corner and these sweet churros are just another recipe that’s perfect for your Cinco celebrations, or maybe just as your Friday treat…or okay both. I’ll let you decide, but you know I’m going with both.
I feel like a lot of you might think that churros are not something that’s easy to make at home, but I’m here to tell you otherwise. Yes, you do need to fry these, but that’s the hardest step, and I promise, it’s really not that hard. The dough is the simplest dough to make and requires only a few ingredients, ones that you probably have at home right now. All the more reason to make them tonight.
I went back and forth about keeping these more classic or doing something crazy and fun with them. But after talking it through with my cousin Abby (who also inspired these churros), we both decided classic is best. So the churros are just like the ones you might find at Disneyland, but in my opinion better. Because everything homemade is always better. On the inside they’re light and airy, plus super sweet and doughy. On the outside they’re slightly crunchy and extra cinnamonny. Basically they’re just so so delicious.
For the chocolate sauce, I also added a pinch of coffee, because coffee and chocolate go so well together. I just love the combo too much not to use it here. It’s the most perfect sauce to dip a warm cinnamon covered churro into.
It. Is. SO. GOOD.
And yes, warm churros are best. Warm churros. Warm chocolate sauce. Life is good.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
See you tomorrow for cocktail Saturday!
Hi, I see that you have said the dough can be made in advanced and then left to rest. Does that mean we can make it and leave it out at room temperature until we fry them? If so, how long can the dough stay out? What about refrigeration? Thank you!
Yes, you could leave the dough for a few hours on the counter, any longer than that and I would keep it in the fridge:) Please let me know if you have any other questions! xT
What would be the best kind of oil to use for frying? I tend to use EVOO for everything, but not sure that’s the best choice in this case. Thank you!
I like to use avocado oil:) Please let me know if you have any other questions, I hope you love this recipe! xT
hi! would making the dough ahead of time in the day, piping and chilling work fine to fry up in the cold evening? the churros would be frozen when i’d start the frying. thank you
You definitely don’t want to fry them from frozen, but could could make the dough ahead of time. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Hi Tieghan! Thanks for sharing this recipe, I made a small batch for my fam to taste and they loved it. I would love to make about 4-6 batches of this recipe this weekend in the morning so that it can be used as a dessert for an outdoor grad party later that evening.. any suggestions on what to do to help the churros stay / become ‘fresh’ so that they taste crunchy later on?
I suppose you could pop them in the oven for a few minutes. Let me know how they turn out! xTieghan
Not great without the piping bag.
Sorry you had issues here, is there anyway I can help? xTieghan
Recipe looks awesome, of course, of course. Can I make the churro dough ahead of time, rest it, and then fry up after dinner??
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were so easy to make so incredibly delicious! I made a double batch and took 1 1/2 to a small party. The entire bowl was gone in less than an hour no one could believe that they were homemade. I served the second batch later in the day and they came out even better than the first, the only difference being that I piped the dough ahead of time and chilled it. The batch using the chilled dough fried up fluffier on the inside and were more crisp. I cannot wait to have an excuse to make this recipe again.
Thank you so much Jessica! I am so glad you loved this recipe! xTieghan
Okay, so I made these and they’re AMAZING. Even better, I substituted the flour for gluten free flour and the butter for vegan butter. I’m dairy free and gluten free and have never eaten a Churro. And OMG. These things are AMAZING. Also, so stinking easy! I can’t believe how quickly they came together! Longest part was the frying but that’s to be expected. Anyway, if you’re GF and/or DF don’t be afraid to try using your GF flour mix and dairy free options.
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Thanks for sharing what worked well for you. Have a great week:) xTieghan
I like the simple recipes that are great. Looking forward to the next post.
Thank you Elisaa!
Love churros, they’re perfect when grilling outside on the burner. It’s a picnic favorite at my house???
Thank you Bea!
When do you add the sugar and cinnamon ? it doesn’t say in the recipe.
Hi Tina, you roll the churros in the cinnamon sugar after frying. It’s included in the recipe, but maybe you missed it? Let me know if you don’t see it or have other questions. Hope you love this recipe! Thanks! 🙂