Description
Learn how to make classic homemade churros with a crispy outside and tender inside, coated in cinnamon sugar and served with a rich dark chocolate dipping sauce. This easy-to-follow recipe uses a simple dough cooked by frying to deliver authentic, delicious results perfect for dessert or a sweet snack.
Ingredients
Scale
For Churros:
- 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- vegetable oil (for frying)
For The Cinnamon Sugar:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For The Chocolate Dipping Sauce:
- ½ cup heavy cream
- 4 ounce dark chocolate (chopped)
- ½ teaspoon vanilla extract
Instructions
- Make the Chocolate Dipping Sauce: In a small saucepan, heat the heavy cream until it’s just beginning to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute to soften, then stir until the sauce is smooth and glossy. Stir in the vanilla extract and set aside to keep warm or at room temperature.
- Prepare the Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and butter. Bring the mixture to a boil over medium heat. Once the butter is melted and the mixture boils, reduce the heat to low and immediately add the all-purpose flour. Stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a smooth dough ball, about 1 minute. Remove from heat and allow it to cool slightly, about 4-5 minutes.
- Incorporate the Eggs: Once the dough has cooled but is still warm, add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will initially seem separated or curdled but continue mixing until it becomes smooth and elastic.
- Heat the Oil: In a large, deep skillet or deep fryer, heat the vegetable oil to 375°F (190°C). Use a thermometer to ensure the oil maintains the correct temperature for frying.
- Prepare the Cinnamon Sugar: While the oil heats, mix the ½ cup granulated sugar and 1 teaspoon ground cinnamon together in a shallow dish. Set aside for coating the churros.
- Pipe and Fry the Churros: Transfer the churro dough to a piping bag fitted with a large star tip. Carefully pipe 3-4 inch long strips of dough directly into the hot oil, cutting the dough with scissors to release each churro. Fry the churros in batches to avoid overcrowding, turning once, until they are golden brown and crispy on all sides, approximately 2 to 3 minutes per side.
- Drain and Coat: Remove churros with a slotted spoon and drain briefly on paper towels. While still warm, roll each churro in the cinnamon sugar mixture to coat evenly.
- Serve: Serve the warm churros immediately with the prepared chocolate dipping sauce on the side for dipping.
Notes
- Fry in small batches: Overcrowding the pan lowers the oil temperature and results in soggy churros. Give them space to puff and crisp properly.
- Use a large star piping tip: This gives churros their signature ridged texture and helps them cook evenly.
- The dough may look odd initially: When adding eggs, dough can separate or look curdled—keep mixing until smooth.
- Freezing tip: Pipe raw churros onto a baking sheet and freeze. Fry them straight from frozen when ready to enjoy.
- Serve with chocolate: The rich dipping sauce perfectly complements the crispy churros and is well worth the effort.
Nutrition
- Serving Size: 2 churros with chocolate sauce
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
