If you’ve ever savored churros at a restaurant, you’ll be happy to know they’re simple to make at home!
All you need is a pastry bag (and a tip for a ridged shape, if desired), and you’re all set!
Warm churros paired with chocolate dipping sauce make for a deliciously special treat!
Ingredients
For the Cinnamon Sugar:
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
For the Chocolate Sauce:
- 1 1/4 cups heavy whipping cream (35% b.f.)
- 1 cup semisweet 70% chocolate, finely chopped
For the Churro Dough:
- 1 cup water
- 2 1/2 tablespoons white granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Vegetable oil for deep-frying (about 4 cups/1 L)
Instructions
1. Cinnamon Sugar: In a small bowl, combine the ground cinnamon and granulated sugar. Mix until well incorporated. Set this aside for later use.
2. Chocolate Sauce: In a medium saucepan, pour in the heavy whipping cream and heat it over medium heat. Let it simmer gently, ensuring it doesn't reach a boil. While the cream is heating, place the chopped semisweet chocolate in a heatproof bowl. Once the cream has simmered, pour it over the chocolate, then cover the bowl with plastic wrap. Set the chocolate sauce aside to cool slightly.
3. Churro Dough: In a small saucepan, combine the water, granulated sugar, kosher salt, and vegetable oil. Bring the mixture to a boil over medium heat. Once it reaches a boil, remove the saucepan from the heat. Using a wooden spoon, gradually add the all-purpose flour, stirring continuously until a thick, smooth paste forms. Return the saucepan to the heat and cook the dough for another minute, stirring constantly, to ensure it's fully cooked.
4. Frying the Churros: In a heavy-bottomed or deep fryer, heat vegetable oil to 375°F (191°C) over medium-high heat. Line a baking sheet with paper towels to drain the fried churros.
5. Once the oil is hot, carefully transfer the churro dough into a pastry bag. Using kitchen scissors, pipe the dough into the hot oil in 2 1/2-inch (6 cm) lengths, cutting the dough at the end of each piece. To avoid overcrowding, fry only 3 or 4 churros at a time. Fry them for about 4 minutes, or until they are golden brown and crispy on all sides.
6. Draining and Coating: Once the churros are fried, use a slotted spoon or spider to remove them from the oil and place them onto the paper towel-lined baking sheet to drain any excess oil. While they are still hot, immediately toss the churros in the prepared cinnamon sugar mixture, ensuring they are fully coated.
7. Serving: Serve the churros warm or at room temperature with the rich, velvety chocolate sauce for dipping. Enjoy this delightful treat with family and friend!
