Sourdough Churros with Chocolate Dip
Twist up your dessert game with these golden churros made with sourdough discard. Crispy on the outside, tender on the inside, and dipped in a velvety spiced chocolate sauce—this recipe is the perfect way to turn leftover starter into a fiesta-worthy treat!
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 30 churros 1x
Ingredients
Churro Dough:
1 cup water
½ cup unsalted butter
4 tbsp granulated sugar
1 tsp salt
2½ cups all-purpose flour
1 cup sourdough discard (stirred down if active)
2 tsp vanilla extract
4 large eggs (room temperature)
Vegetable or peanut oil for frying (at least 3 quarts)
Cinnamon Sugar Coating:
1 cup granulated sugar
2 tbsp ground cinnamon
Chocolate Dipping Sauce:
2 cups semi-sweet chocolate chips
6 tbsp heavy cream
¼ tsp cayenne pepper (optional, for a kick)
Instructions
In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Remove from heat and stir in flour until dough forms.
Let cool slightly, then mix in sourdough discard and vanilla.
Beat in eggs one at a time until dough is smooth and glossy.
Transfer to a piping bag with a star tip.
Heat oil to 375°F (190°C). Pipe 4–5 inch churros into the oil, cutting with scissors.
Fry until golden brown, about 2–3 minutes per side. Drain on paper towels.
Roll warm churros in cinnamon sugar.
For the dip, melt chocolate with cream over low heat. Stir in cayenne if using.
Nutrition
- Calories: 160
- Sugar: 7g
- Sodium: 70mg
- Fat: 9g
- Carbohydrates: 19g
- Protein: 2g