Description
Golden, crispy-on-the-outside, tender-on-the-inside churros rolled in cinnamon sugar and served with a rich chocolate dipping sauce—a perfect homemade treat.
Ingredients
Churros
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1 cup water (240 ml)
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6 tbsp unsalted butter (85 g)
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1 tbsp granulated sugar (13 g)
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½ tsp salt
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1 cup all-purpose flour (120 g)
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3 large eggs
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1 tsp vanilla extract
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Vegetable oil, for frying
Cinnamon Sugar
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¾ cup granulated sugar
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2 tsp ground cinnamon
Chocolate Dipping Sauce
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⅔ cup chocolate chips
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⅔ cup heavy cream
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2 tsp cinnamon
Instructions
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In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
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Remove from heat and immediately stir in the flour until mixture forms a ball and pulls away from the sides of the pan.
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Transfer the dough to a mixing bowl and let cool slightly (about 5 minutes).
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Add eggs one at a time, beating well after each addition until smooth. Stir in vanilla extract.
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Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).
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Spoon dough into a piping bag fitted with a large star tip. Carefully pipe 4-6 inch strips of dough into the hot oil, cutting dough with scissors. Fry until golden and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
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Combine sugar and cinnamon in a shallow dish. Roll warm churros in cinnamon sugar until fully coated.
- For the chocolate sauce: Heat heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips and cinnamon until smooth and glossy. Serve warm alongside churros for dipping.
Notes
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Maintain oil temperature for crispy, evenly cooked churros.
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Use a sturdy piping bag to make shaping easier.
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Chocolate sauce can be warmed gently before serving if it thickens.
- Store leftover churros at room temperature and reheat in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Spanish / Mexican-inspired