Description
This homemade churros recipe delivers crispy, golden Spanish-style fried dough sticks rolled in cinnamon sugar and served with a rich, velvety chocolate dipping sauce. Perfect for dessert or an indulgent snack, these churros have a delightfully tender interior and a crunchy exterior, made fresh with simple ingredients and fried to perfection.
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 ounces dark chocolate (chopped)
- ½ teaspoon vanilla extract
Instructions
- Make the Chocolate Dipping Sauce: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for one minute, then stir until the chocolate melts completely and the sauce is smooth. Stir in the vanilla extract and set aside.
- Prepare the Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and unsalted butter. Bring to a boil over medium heat. Once the butter melts, reduce heat to low and add the all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from heat and allow the dough to cool for a few minutes.
- Incorporate Eggs: When the dough has cooled slightly but is still warm, add the eggs one at a time, mixing well after each addition until the dough is smooth and cohesive. The dough may appear separated at first, but keep mixing until fully combined.
- Heat the Oil: In a large deep skillet or deep fryer, heat vegetable oil to 375°F (190°C). Use a thermometer to maintain a consistent temperature for even frying.
- Prepare Cinnamon Sugar Mixture: While the oil is heating, mix ½ cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish and set aside.
- 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, snipping with scissors to release each piece. Fry in batches to avoid overcrowding. Cook the churros for about 2-3 minutes per side, turning once until golden brown and crispy.
- Drain and Coat: Using a slotted spoon, remove churros and drain on a paper towel-lined plate. While still warm, roll them in the cinnamon sugar mixture until fully coated.
- Serve: Serve churros warm with the prepared chocolate dipping sauce on the side for dipping.
Notes
- Fry churros in small batches to prevent overcrowding, which can cause sogginess.
- Use a large star piping tip for the classic churro shape and even cooking.
- The dough will separate or look strange when adding eggs, but continue to mix until it comes together smoothly.
- You can freeze raw piped churros on a baking sheet and fry directly from frozen when desired.
- Serve churros with the rich chocolate sauce for the best experience; it complements their crispy texture perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
