Sourdough Churros

Ready in just 30 minutes using sourdough discard, these churros are crispy, golden, and coated in cinnamon sugar. Serve them with an optional rich Mexican hot chocolate dipping sauce for the ultimate treat.

 

 

Recipe Overview

 

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 16 churros

 

 

Equipment

 

  • Baking scale

  • Dutch oven or large pot (for frying)

  • Piping bag (or plastic bag with the corner cut)

  • Large closed star piping tip

  • Stand mixer (or hand mixer or spatula)

 

For the Sourdough Churros

 

  • 180 g water

  • 3 tbsp unsalted butter

  • 2 tbsp granulated sugar

  • ½ tsp kosher salt

  • 1 tsp vanilla extract

  • 120 g all-purpose flour (1 cup)

  • 120 g sourdough discard (or active starter, ½ cup)

  • 2 eggs

  • Neutral oil for frying (vegetable, canola, avocado, or peanut oil)

 

For the Cinnamon Sugar Coating

 

  • 100 g granulated sugar (½ cup)

  • 1 tsp ground cinnamon

 

For the Optional Mexican Hot Chocolate Dipping Sauce

 

  • 100 g semi-sweet chocolate (3.5 oz, chopped or chips)

  • 120 g heavy cream (½ cup)

  • ¼ tsp ground cayenne (optional)

 

 

Instructions

Step 1: Make the Churro Dough

 

  1. In a small saucepan, bring water, butter, sugar, salt, and vanilla to a boil.

  2. Once boiling, reduce heat to low and stir in the flour and sourdough discard. Mix continuously until it forms a thick paste and leaves a slight film on the pan.

  3. Transfer dough to a stand mixer bowl (or mixing bowl) and let cool slightly.

Step 2: Incorporate the Eggs

  1. Add eggs one at a time, mixing thoroughly between each addition. The dough may appear separated at first but will become glossy and thick after full incorporation.

 

Step 3: Fry the Churros

 

  1. Transfer dough to a piping bag fitted with a closed star tip.

  2. Heat 3 inches of oil in a pot to 365–370ºF (188ºC).

  3. In a separate bowl, mix cinnamon and sugar.

  4. Pipe 4–5 inch churros into the hot oil, cutting with scissors. Fry in batches (8–9 at a time) for 3–4 minutes or until golden brown. Turn to fry evenly.

  5. Remove and drain on paper towels.

Step 4: Coat in Cinnamon Sugar

 

  1. While still warm, toss churros in the cinnamon sugar mixture until fully coated.

 

Step 5: Make the Chocolate Dipping Sauce (Optional)

  1. Place chocolate in a heatproof bowl.

  2. Heat cream in a saucepan until just about to boil. Pour over chocolate and let sit 1 minute.

  3. Stir until fully melted. Add cayenne if using, and stir again.

 

 

Notes

 

  • Dough can be refrigerated overnight if making ahead.

  • Use a thermometer to monitor oil temp and avoid burning.

  • Churros are best served fresh and warm.