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Crispy Homemade Churros Recipe with Easy Guinness Chocolate Sauce

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A quick and easy recipe for crispy churros paired with a rich, slightly bitter Guinness chocolate sauce that offers a unique twist on a classic dessert.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 1 cup (240 ml) water
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs (room temperature)
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • Cinnamon sugar mix: 1/2 cup (100 g) granulated sugar + 1 tablespoon ground cinnamon
  • 6 ounces (170 g) dark chocolate chips or chopped bittersweet chocolate
  • 1/2 cup (120 ml) Guinness stout beer
  • 1/4 cup (60 ml) heavy cream
  • 1 tablespoon sugar (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium-high heat while stirring occasionally. Once boiling and butter is melted, remove from heat.
  2. Immediately add all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides of the pan (about 1-2 minutes).
  3. Transfer the dough to a large bowl and let it cool for 5 minutes until warm but not hot.
  4. Add eggs one at a time, beating well after each addition until dough is sticky and glossy. Add a teaspoon of water if dough is too thick.
  5. Heat about 2 inches of vegetable oil in a deep frying pan or heavy pot to 350°F (175°C). Use a thermometer to maintain temperature.
  6. Fill a piping bag fitted with a large star tip with dough. Pipe 4-6 inch lengths directly into hot oil, cutting with scissors or knife. Fry in batches, turning occasionally until golden brown and crispy, about 2-3 minutes per side.
  7. Remove churros with a slotted spoon and drain on paper towels. While warm, toss in cinnamon sugar mixture until evenly coated.
  8. To make the Guinness chocolate sauce, combine Guinness, heavy cream, and sugar (if using) in a small saucepan over low heat. Heat gently until simmering, then remove from heat.
  9. Stir in chopped dark chocolate and vanilla extract until smooth and glossy.
  10. Serve churros warm with Guinness chocolate sauce for dipping.

Notes

Maintain consistent oil temperature at 350°F to avoid greasy or burnt churros. Cool dough before adding eggs to prevent scrambling. Fry in small batches to keep oil temperature steady. Toss churros in cinnamon sugar while warm for best coating. Guinness adds a unique malty bitterness to the chocolate sauce; substitute with stout or porter if unavailable. Sauce can be made ahead and stored in the fridge up to 5 days.

Nutrition

Keywords: churros, homemade churros, Guinness chocolate sauce, crispy churros, cinnamon sugar churros, fried dessert, chocolate dipping sauce, easy churros recipe

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