Milk Chocolate Churros
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
My absolute favorite thing about these milk chocolate churros is how quick and easy they come together in under an hour total. The best part? You probably have most of these ingredients in your kitchen already, so there's no expensive specialty shopping required. I love using eggs as a binder here because they're packed with protein and choline, which is great for brain health. These churros have that gorgeous crispy exterior with a tender, pillowy inside, and the milk chocolate coating makes them feel like a real treat. Whether you're whipping them up for a weekend brunch or surprising your family with homemade goodness, this recipe delivers impressive results without any fussy techniques.
Ella x
Ingredients
- 300all-purpose flour
- 150 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 120 mlmilk
- 2large eggs
- 60 gunsalted butter, melted
- 200 gmilk chocolate chips
- 20 gcocoa powder
- 120 mlvegetable oil
Detail level
Instructions
- 1
Preheat your oven to 200°C (400²F). Line a baking sheet with parchment paper.
Tip: Use a thermometer to ensure accurate temperature.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, whisk together milk, eggs, and melted butter.
Tip: Use a whisk or a fork for a lighter texture.
- 4
Gradually pour the dry ingredients into the wet ingredients and mix until a dough forms.
Tip: Don't overmix the dough, it should be slightly sticky.
- 5
Knead the dough for 5 minutes until it becomes smooth and elastic.
Tip: You can also use a stand mixer with a dough hook attachment.
- 6
Cover the dough with plastic wrap and let it rest for 30 minutes.
Tip: This will allow the gluten to relax, making the dough easier to work with.
- 7
Heat the vegetable oil in a deep frying pan to 180°C (350²F). Fry the dough in batches until golden brown, about 2-3 minutes per side.
Tip: Don't overcrowd the pan, fry in batches for even cooking.
- 8
Drain the churros on paper towels and let them cool slightly.
Tip: This will help the churros to retain their shape and prevent them from breaking.
- 9
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is melted and smooth, but not too hot.
- 10
Dip the cooled churros in the melted chocolate, coating them evenly.
Tip: Tap off any excess chocolate by gently tapping the churros against the side of the bowl.
- 11
Place the coated churros on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set the chocolate.
Tip: This will help the chocolate to set properly and prevent it from melting.
- 12
Serve the milk chocolate churros chilled and enjoy!
Tip: You can also sprinkle them with cocoa powder or chopped nuts for extra flavor and texture.
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