Quick Recipe Version (TL;DR)
Quick Ingredients
- Churros: 240 ml water, 57 g unsalted butter, 12 g granulated sugar, 3 g fine salt, 120 g all-purpose flour, 1 tsp vanilla extract, 2 large eggs (about 100 g without shells)
- For frying: 960 ml–1.4 L neutral oil (canola/vegetable), for a 5 cm depth
- Cinnamon-sugar: 150 g granulated sugar, 2 tsp ground cinnamon, 1/4 tsp fine salt
- Chocolate ganache: 170 g semi-sweet chocolate (chopped), 160 ml heavy cream, 1/2 tsp vanilla, pinch of salt
- Dulce de leche dip: 300 g dulce de leche, 30–60 ml heavy cream (to thin), pinch of salt
- Spiced strawberry sauce: 300 g strawberries (hulled), 50 g sugar, 1 tbsp (15 ml) lemon juice, 1/2 tsp ground cinnamon, 1/8 tsp ground cardamom, pinch of salt
Do This
- 1. Make strawberry sauce: simmer strawberries, sugar, lemon, and spices 8–10 minutes; cool.
- 2. Make ganache: pour hot cream over chopped chocolate; rest 2 minutes, whisk smooth.
- 3. Stir dulce de leche with a splash of cream until thick-pourable.
- 4. Make dough: boil water + butter + sugar + salt; stir in flour; cook 1 minute; cool 5 minutes; beat in vanilla and eggs.
- 5. Heat oil to 185°C; pipe 5 cm mini churros and fry 2–3 minutes until deep golden.
- 6. Drain, then toss warm churros in cinnamon-sugar.
- 7. Serve immediately with warm ganache, dulce de leche, and strawberry sauce for dunking.
Why You’ll Love This Recipe
- Party-perfect bites: Mini churros fry quickly and are easy to grab and dunk.
- Three dips, three moods: Rich chocolate ganache, creamy dulce de leche, and a bright spiced strawberry sauce.
- Beginner-friendly: Simple pantry dough with clear cues for texture and doneness.
- Best served warm: Crisp edges, tender centers, and cinnamon-sugar that clings beautifully.
Grocery List
- Produce: Strawberries (300 g), lemon (for 1 tbsp/15 ml juice)
- Dairy: Unsalted butter (57 g), heavy cream (about 250 ml total), eggs (2 large)
- Pantry: All-purpose flour (120 g), granulated sugar (about 212 g total), semi-sweet chocolate (170 g), dulce de leche (300 g), vanilla extract, ground cinnamon, ground cardamom, fine salt, neutral frying oil (960 ml–1.4 L)
Full Ingredients
Spiced Strawberry Sauce (makes about 240 ml)
- 300 g strawberries, hulled and halved (fresh is ideal; thawed frozen works too)
- 50 g granulated sugar
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1 pinch fine salt
Chocolate Ganache (makes about 240 ml)
- 170 g semi-sweet chocolate, finely chopped (or chips)
- 160 ml heavy cream
- 1/2 tsp vanilla extract
- 1 pinch fine salt
Dulce de Leche Dip (makes about 300–360 g)
- 300 g dulce de leche
- 2–4 tbsp (30–60 ml) heavy cream, to loosen
- 1 pinch fine salt
Cinnamon-Sugar Coating
- 150 g granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp fine salt
Mini Churros Dough
- 240 ml water
- 57 g unsalted butter, cut into pieces
- 12 g granulated sugar (about 1 tbsp)
- 3 g fine salt (about 1/2 tsp)
- 120 g all-purpose flour (about 1 cup), spooned and leveled if using cups
- 1 tsp vanilla extract
- 2 large eggs, room temperature (about 100 g without shells)
For Frying
- 960 ml–1.4 L neutral oil (canola or vegetable), enough for about 5 cm depth in a wide pot
Step-by-Step Instructions
Step 1: Make the spiced strawberry sauce
Add the strawberries, sugar, lemon juice, cinnamon, cardamom, and salt to a small saucepan. Set over medium heat and bring to a gentle simmer.
Simmer for 8–10 minutes, stirring occasionally, until the berries are very soft and the sauce looks glossy and slightly thickened. For a smooth sauce, blend with an immersion blender (or transfer carefully to a blender). For a chunkier sauce, mash with a fork or potato masher.
Remove from the heat and let cool (it will thicken a bit as it cools). Serve warm or room temperature.
Step 2: Make the chocolate ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer (small bubbles around the edges; do not boil hard), about 2–4 minutes.
Pour the hot cream over the chocolate. Let it sit for 2 minutes, then whisk from the center outward until smooth and shiny. Whisk in the vanilla and a pinch of salt. Keep at warm room temperature; if it thickens too much, warm it gently in 10-second bursts in the microwave, stirring between bursts.
Step 3: Loosen the dulce de leche for dipping
In a bowl, stir together the dulce de leche, 2 tbsp (30 ml) heavy cream, and a pinch of salt. If you want a thinner, more “dunkable” texture, add up to 2 more tbsp (30 ml) cream, a little at a time, until it’s thick but pourable.
Step 4: Prep the cinnamon-sugar and piping setup
In a shallow bowl or baking dish, mix the sugar, cinnamon, and salt. Set aside near where you’ll drain the churros so you can coat them while they’re still warm.
Fit a sturdy piping bag with a large star tip (about 12–14 mm, such as Ateco 828). If you don’t have a piping bag, you can use a heavy-duty zip-top bag with the corner cut, but the star tip gives the classic ridges that crisp up beautifully.
Step 5: Make the churro dough (choux-style)
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a full boil over medium-high heat.
Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until a smooth dough forms and pulls away from the sides of the pan.
Keep cooking the dough for 60 seconds, stirring constantly. This dries it slightly so your churros puff and crisp instead of turning greasy.
Transfer the dough to a mixing bowl and let it cool for 5 minutes (you want it warm, not hot, so it doesn’t scramble the eggs).
Step 6: Beat in the eggs and heat the oil
Stir in the vanilla. Add the eggs one at a time, mixing very well after each addition until fully incorporated. The dough should look smooth, glossy, and thick enough to hold its shape when piped.
Meanwhile, pour oil into a heavy pot or Dutch oven to a depth of about 5 cm. Heat to 185°C. Use a thermometer for accuracy; if the oil is too cool, churros absorb oil, and if too hot, they brown before cooking through.
Step 7: Pipe and fry the mini churros
Carefully transfer the dough to your prepared piping bag. Working in batches, pipe short ropes directly over the hot oil, snipping each piece with clean kitchen scissors to about 5 cm long.
Fry 8–10 mini churros at a time (don’t crowd the pot) for 2–3 minutes total, turning occasionally, until deep golden brown and crisp. Keep the oil temperature close to 185°C between batches.
Step 8: Drain, coat, and serve warm with three dips
Lift the churros out with a spider strainer or slotted spoon and let them drain for 30 seconds on a paper towel-lined tray. While still warm, toss them in the cinnamon-sugar until well coated.
Serve immediately with small bowls of chocolate ganache, dulce de leche dip, and spiced strawberry sauce. If you like, warm the ganache and dulce de leche slightly so they stay silky for dunking.
Pro Tips
- Use a thermometer: Holding the oil at 185°C is the biggest difference between crisp churros and oily ones.
- Cook the flour for 60 seconds: That quick “drying” step helps the dough puff and keeps the texture light.
- Coat while warm: Cinnamon-sugar sticks best right after frying, once the surface oil has drained for about 30 seconds.
- Keep batches small: Overcrowding drops the oil temperature fast and leads to pale, greasy churros.
- Ganache too thick or too thin? Too thick: warm gently. Too thin: let it sit at room temp for 10–15 minutes to thicken.
Variations
- Orange-cinnamon churros: Add 1 tsp finely grated orange zest to the cinnamon-sugar.
- Mexican chocolate ganache: Whisk 1/4 tsp ground cinnamon and a tiny pinch of cayenne into the ganache.
- Extra-fruity strawberry sauce: Stir in 1 tsp balsamic vinegar after cooking for a deeper berry flavor (it won’t taste “vinegary” when used lightly).
Storage & Make-Ahead
Best day-of: Churros are at their peak within 30–60 minutes of frying.
Make ahead sauces: The strawberry sauce can be made up to 3 days ahead and refrigerated in an airtight container; rewarm over low heat or microwave in 15-second bursts. Ganache can be made up to 3 days ahead; refrigerate, then rewarm gently and whisk smooth. Dulce de leche dip can be mixed up to 3 days ahead and refrigerated; bring to room temp or warm slightly before serving.
Leftover churros: Store cooled churros airtight at room temperature for up to 1 day. Re-crisp on a baking sheet in a 190°C oven for 6–8 minutes. (They won’t be quite as perfect as fresh, but still delicious.)
Nutrition (per serving)
Approximate, assuming 6 servings and moderate sauce use: Calories: 640; Carbohydrates: 74 g; Protein: 8 g; Fat: 35 g; Saturated Fat: 14 g; Sugars: 44 g; Fiber: 4 g; Sodium: 330 mg.
