Spanish Churros with Yogurt Chocolate Sauce

Name: Spanish Churros with Yogurt Chocolate Sauce
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup (240 ml) water; 2½ tablespoons (35 g) unsalted butter, cold, cut into small pieces; ¼ teaspoon (1½ g) salt; 1 cup (125 g) all-purpose flour; 2 quarts (1900 ml) vegetable oil, for deep frying; ¼ cup (50 g) granulated sugar; 1 teaspoon (2½ g) ground cinnamon; 4 ounces (113 g) semi-sweet chocolate, finely chopped; 1 cup (227 g) plain Greek yogurt; 2 tablespoons (42 g) honey; ½ teaspoon (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

Crispy, golden Spanish churros with a tender, airy interior served with a smooth yogurt chocolate sauce for dipping. This traditional Spanish treat gets a modern twist with a silky sauce that's lighter and tangier than classic chocolate. The dough is piped directly into hot oil and fried until deeply golden, then tossed in cinnamon sugar while still warm. Makes an impressive dessert, snack, or teatime treat that looks more complicated than it actually is.

Prep: 10 min
Cook: 18 min
Wait: 27 min
Total: 55 min
Makes: 12–14 churros (4 servings)

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Ingredients

4 servings

For the churros
1 cup (240 ml) water
2½ tablespoons (35 g) unsalted butter, cold, cut into small pieces
¼ teaspoon (1.5 g) salt
1 cup (125 g) all-purpose flour
2 quarts (1900 ml) vegetable oil, for deep frying
For the cinnamon sugar coating
¼ cup (50 g) granulated sugar
1 teaspoon (2.5 g) ground cinnamon
For the yogurt chocolate sauce
4 ounces (113 g) semi-sweet chocolate, finely chopped
1 cup (227 g) plain Greek yogurt
2 tablespoons (42 g) honey
½ teaspoon (2.5 ml) vanilla extract

Equipment (12)

Large heavy-bottomed pot (at least 5 quarts / 4.7 liters)
Candy or deep-fry thermometer
Medium saucepan
Wooden spoon
Piping bag with large star tip (½-inch / 1.3 cm opening)
Kitchen scissors or small knife
Slotted spoon or spider strainer
Two forks or tongs (for flipping)
Paper towels
Shallow dish for cinnamon sugar coating
Heat-safe bowl (for sauce)
Whisk or fork

Steps

Before you start

Fit a piping bag with a large star tip (½-inch / 1.3 cm opening) before beginning to heat oil
Place a candy thermometer nearby; test it for accuracy with boiling water if unsure
Line a plate with several paper towels for draining fried churros
Have kitchen scissors or a sharp knife ready to cut piped dough
Read through the frying instructions once so you understand the pacing and temperature maintenance

1
Heat the frying oilOven 375°F / 190°C
- Place a large, heavy-bottomed pot (at least 5 quarts / 4.7 liters) on medium-high heat.
- Add 2 quarts of vegetable oil and insert a candy thermometer into the oil, making sure it does not touch the bottom of the pot.
- Monitor the temperature as the oil heats to 375°F (190°C), which takes 15–20 minutes.
- The surface of the oil should shimmer and ripple gently, and wisps of heat should rise from it, but it should not smoke.
- To test readiness, drop a small piece of white bread into the oil; it should sizzle immediately and turn golden brown in about 1 minute.
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Ready when: Oil reaches 375°F (190°C) and shimmers visibly; bread test turns golden in 1 minute
Tip: Do not leave the oil unattended while heating, as it can overheat quickly. Have all ingredients and equipment prepared before heating the oil to stay organized.
2
Prepare the churro dough
- In a medium saucepan, combine 1 cup water, 2½ tablespoons cold butter cut into small pieces, and ¼ teaspoon salt.
- Place over medium heat and stir occasionally with a wooden spoon until the butter melts and the mixture comes to a rolling boil, about 3–4 minutes.
- Remove the pan from heat and let the mixture cool for 1 minute without stirring.
- Add 1 cup all-purpose flour to the pan and stir vigorously with the wooden spoon until the dough comes together into a thick, smooth, cohesive mass.
- The dough should look slightly greasy and uniform, with no visible lumps of dry flour.
- It will be hot; be careful when stirring.
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Ready when: Dough is thick, smooth, and comes together in a cohesive ball with no lumps of dry flour
Tip: Add flour off the heat and stir immediately to prevent lumps from forming. If the dough is very stiff after cooling, that's fine—it will warm up and become more pliable when piped into hot oil.
3
Load the piping bag
- While the churro dough is still warm but cool enough to touch (after about 1–2 minutes), carefully transfer it to a piping bag fitted with a large star tip (the opening should be about ½ inch / 1.3 cm across).
- Use a rubber spatula or spoon to push the dough into the bag, working from the bottom.
- The dough flows and pipes best when warm; do not wait longer than 3 minutes after making it, or it will cool and become too stiff to pipe smoothly.
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Ready when: Dough fills the piping bag evenly and comes out smoothly when you test it
Tip: Work quickly after making the dough. If it cools too much and becomes stiff, warm the piping bag by holding it under warm (not hot) running water for 10 seconds, then pat the outside dry and try again.
4
Fry the churrosOven 375°F / 190°C
- When the oil reaches 375°F (190°C), carefully hold the piping bag 2 inches above the surface of the hot oil.
- Pipe 4–5 inch long strips of dough directly into the oil, using kitchen scissors or a small knife to cut the dough cleanly as you pipe.
- Fry 3–4 churros at a time to avoid crowding, which lowers the oil temperature and makes the churros greasy.
- Cook the first side for 1½ to 2 minutes until deep golden brown, then carefully flip each churro using two forks or a slotted spoon.
- Fry the second side for another 1½ to 2 minutes until equally golden brown and crispy-looking.
- Remove the cooked churros with a slotted spoon or spider strainer and transfer to paper towels to drain.
- Maintain the oil temperature between 370–380°F throughout by adjusting the heat as needed.
- After each batch, wait 30 seconds to 1 minute for the oil temperature to recover before piping the next batch.
- Repeat with remaining dough until all churros are fried.
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Ready when: Churros are deep golden brown on both sides; they sound crispy when tapped with a fork and float when done
Tip: Do not crowd the pot—frying too many at once cools the oil, making them absorb oil instead of frying. Keep scissors sharp and clean them between cuts so dough doesn't stick.
5
Coat with cinnamon sugar
- While the churros are still hot, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish or small bowl and mix well with a fork.
- Working quickly, toss the warm churros in the cinnamon sugar mixture, turning them to coat all sides evenly.
- The heat of the churros helps the coating adhere.
- Transfer the coated churros to a serving plate and keep warm.
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Ready when: Churros are evenly coated with cinnamon sugar on all sides with no bare spots
Tip: Coat the churros while they are still hot; cold churros will not allow the sugar to stick well. If coating falls off some pieces, you can brush them lightly with honey and toss again.
6
Make the yogurt chocolate sauce
- Finely chop 4 oz of semi-sweet chocolate and place it in a heat-safe bowl.
- Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth, about 1 minute total.
- Alternatively, set the bowl over a pot of gently simmering water (make sure the bowl does not touch the water) and stir constantly until the chocolate melts, about 3–5 minutes.
- Once melted, remove the chocolate from heat and let it cool for 1–2 minutes at room temperature.
- Stir in 1 cup plain Greek yogurt, 2 tablespoons honey, and ½ teaspoon vanilla extract until smooth and well combined.
- The sauce should be thick but pourable; if it's too thick, stir in 1 tablespoon of milk or water at a time until you reach the desired consistency.
- Taste and adjust sweetness with more honey if desired.
- Transfer to a serving bowl.
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Ready when: Chocolate is completely melted and smooth; final sauce is thick but pourable
Tip: Do not overheat the chocolate—even a few specks of water can cause it to seize (become grainy and stiff). If this happens, stir in about ½ teaspoon of refined coconut oil to restore smoothness.
7
Serve the churros
- Arrange the warm cinnamon-sugar-coated churros on a serving plate or platter.
- Place the yogurt chocolate sauce in a small bowl alongside for dipping.
- Serve immediately while the churros are still warm and crispy on the outside and tender inside.
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Ready when: Churros are plated and ready to serve
Tip: Churros are best enjoyed immediately after frying, while they have the best contrast between crispy exterior and tender interior. Pair with hot chocolate, strong coffee, or cold milk for a classic experience.

Good to know

Tips

Oil temperature is critical: too cool (below 350°F / 175°C) produces greasy, undercooked churros; too hot (above 385°F / 196°C) burns the outside before the inside cooks. Maintain 370–380°F for best results.
If the piping bag becomes difficult to use because the dough stiffens, warm it by holding it under warm running water for 10 seconds (keep the opening away from the water), then pat dry and continue piping.
For extra richness, replace half the Greek yogurt with crème fraîche or sour cream in the sauce, or drizzle finished churros with dulce de leche before serving.
If you don't have a star tip or piping struggles, you can form churros by hand: drop spoonfuls of dough into hot oil and gently push them into 4–5 inch strips with a fork. They won't be as elegant, but the taste is identical.

Make ahead

Yogurt chocolate sauce can be made up to 2 days ahead and refrigerated. Churro dough is best made fresh but can be refrigerated up to 4 hours ahead, covered with plastic wrap; bring to room temperature and pipe as usual, though it may be slightly stiffer.

Storage & reheating

Warm churros are best eaten immediately. Leftover churros can be stored in an airtight container at room temperature for up to 4 hours (they will lose some crispness). To reheat, place on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes. Yogurt chocolate sauce can be refrigerated in an airtight container for up to 5 days; serve chilled or at room temperature. Do not freeze churros, as they become tough and soggy when thawed.

Substitutions

semi-sweet chocolate → milk chocolate, dark chocolate (60–70%), or a combination. Semi-sweet gives balanced sweetness; dark is more intense and slightly bitter; milk is sweeter. Adjust honey accordingly to balance sweetness.
plain Greek yogurt → sour cream or regular plain yogurt. Sour cream and regular yogurt create a tangier sauce; Greek yogurt yields a thicker, creamier result. All work well for dipping.
vegetable oil → canola oil, peanut oil, or refined coconut oil. All have high smoke points suitable for deep frying. Avoid olive oil and sesame oil, which have low smoke points and will burn.
ground cinnamon → nutmeg, cardamom, or pumpkin pie spice. Use the same amount (1 teaspoon) for a different spice profile. Mix cinnamon with other spices for a more complex flavor.