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Sourdough Churros with Cinnamon Sugar and Chocolate Sauce Recipe

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4.1 from 3 reviews

  • Author: Chef
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Description

This Sourdough Churros recipe transforms discarded sourdough starter into crispy, golden churros coated in cinnamon sugar, served with a rich homemade chocolate sauce. Perfectly crunchy on the outside and soft inside, these churros are an indulgent treat that combines classic flavors with a unique sourdough twist.

Ingredients

Churros

  • 120 grams water (1/2 cup)
  • 85 grams butter (6 Tablespoons)
  • 25 grams sugar (2 Tablespoons)
  • 2 grams vanilla extract (1/2 teaspoon)
  • 2 grams salt (1/4 teaspoon)
  • 70 grams all-purpose flour (1/2 cup)
  • 120 grams sourdough discard (1/2 cup)
  • 2-3 large eggs
  • 6 cups neutral frying oil

Cinnamon Sugar Coating

  • 100 grams sugar (1/2 cup)
  • 4 grams cinnamon (2 teaspoons)

Chocolate Sauce

  • 120 grams heavy whipping cream (1/2 cup)
  • 270 grams chopped chocolate (1 cup)

Instructions

  1. Prepare the dough base: In a medium saucepan, combine water, butter, sugar, vanilla extract, and salt. Heat over medium-high until the mixture reaches a small rolling boil, stirring occasionally to dissolve the ingredients completely.
  2. Incorporate flour and sourdough: Remove the pot from heat, immediately add the flour and sourdough discard. Stir vigorously with a wooden spoon until fully incorporated, about 30-60 seconds.
  3. Cook the dough ball: Return the pot to the heat. Stir continuously for another 30-60 seconds until the dough forms a smooth ball.
  4. Cool the dough: Remove from heat and let the dough cool down for 5-10 minutes to prevent eggs from cooking when added.
  5. Prepare cinnamon sugar mix: While cooling, mix sugar and cinnamon in a small bowl set aside for coating later.
  6. Mix in eggs: Transfer dough to a stand mixer bowl with a paddle attachment. Mix in eggs one at a time on medium speed, scraping the bowl sides to incorporate evenly. Add 2 to 3 eggs until the dough is smooth, glossy, and falls slowly from the paddle.
  7. Chill the dough: Transfer dough to a pastry bag with a large tip. Refrigerate for at least 2 hours, up to 24 hours.
  8. Heat oil: Heat neutral frying oil in a large pot to 370°F (188°C), using a candy thermometer for accuracy.
  9. Fry churros: Pipe 4-inch strips of dough into the hot oil, cutting with kitchen scissors. Fry 3-4 churros at a time turning each side after about 1 minute until golden brown.
  10. Drain and coat: Remove churros and drain briefly on paper towels. Immediately toss in cinnamon sugar to coat evenly.
  11. Serve warm: Enjoy churros as is or paired with homemade chocolate sauce.
  12. Make chocolate sauce: Place chopped chocolate in a bowl. Warm heavy cream on low heat (or microwave briefly ensuring it doesn’t boil). Pour cream over chocolate and let sit for 1 minute, then stir until smooth and glossy.

Notes

  • Use a candy thermometer to maintain precise oil temperature for perfectly crispy churros.
  • The sourdough discard adds subtle tang and depth of flavor to the traditional churro.
  • Adjust egg quantity to achieve the right dough consistency—glossy and smooth but not too runny.
  • Chilling the dough helps it firm up for easier piping and better texture during frying.
  • Serve churros immediately after frying for best texture; reheating can make them less crispy.
  • The chocolate sauce can be made ahead and warmed gently before serving.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Find it online: https://saracooking.com/sourdough-churros-with-cinnamon-sugar-and-chocolate-sauce-recipe/