Description
Enjoy these delightful homemade churros, perfectly crispy on the outside and tender inside, rolled in cinnamon sugar and served with a rich dark chocolate dipping sauce. This timeless treat is ideal for sharing at gatherings or savoring as an indulgent snack.
Ingredients
Scale
Churro Dough
- 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)
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Chocolate Dipping Sauce
- ½ cup heavy cream
- 4 ounces dark chocolate (chopped)
- ½ teaspoon vanilla extract
Instructions
- Prepare Chocolate Dipping Sauce: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat, add the chopped dark chocolate, and let sit for one minute. Stir until smooth and then mix in the vanilla extract. Set aside to keep warm.
- Make Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and butter. Bring to a boil over medium heat until the butter melts. Reduce heat to low and add all-purpose flour all at once; stir vigorously until a dough ball forms, about 1 minute. Remove from heat and allow to cool slightly. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and combined.
- Heat Oil for Frying: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Use enough oil to deep fry so churros can float and cook evenly.
- Mix Cinnamon Sugar: While the oil heats, combine granulated sugar and ground cinnamon in a shallow dish to coat churros after frying.
- Pipe and Fry Churros: Transfer churro dough to a piping bag fitted with a large star tip. Carefully pipe 3-4 inch lengths directly into the hot oil, cutting the dough with scissors as you pipe. Fry churros until golden brown, about 2-3 minutes per side, turning once for even cooking. Remove with a slotted spoon and drain on paper towels.
- Coat and Serve: While still warm, roll fried churros in the cinnamon sugar mixture to coat evenly. Serve immediately with the prepared chocolate dipping sauce for dipping.
Notes
- Maintain the oil temperature at 375°F for proper frying; too low will make churros greasy, too high will burn them.
- Pipe churros gently and cut evenly to ensure uniform cooking.
- Use a large star piping tip to achieve the classic ridged churro texture.
- The chocolate dipping sauce can be reheated gently if it thickens after cooling.
- Serve churros immediately after coating, as they are best enjoyed fresh and crispy.
