Description
A classic homemade churros recipe featuring crispy, golden fried dough rolled in cinnamon sugar, served with a rich and smooth chocolate dipping sauce. Perfect for a delightful snack or dessert, this recipe guides you through making traditional churros from scratch with simple ingredients and straightforward steps.
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
- Prepare the Chocolate 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 smooth. Mix in the vanilla extract and set aside to keep warm.
- Make the Churro Dough: In a medium saucepan, combine water, 2 tablespoons sugar, salt, and butter. Bring the mixture to a boil over medium heat. Once the butter is melted, reduce heat to low and add the flour all at once. Stir vigorously until the dough forms a ball, about one minute. Remove from heat and let it cool for a few minutes.
- Add Eggs to Dough: Once the dough is slightly cooled, add the eggs one at a time, mixing well after each addition until the dough is smooth and slightly sticky.
- Heat Oil for Frying: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). It's important to monitor the temperature for even frying.
- Prepare Cinnamon Sugar: While the oil heats, combine ½ cup granulated sugar and 1 teaspoon cinnamon in a shallow dish. Set aside.
- Pipe and Fry Churros: Transfer the churro dough into a piping bag fitted with a large star nozzle. Carefully pipe 3 to 4 inch long strips of dough directly into the hot oil, using scissors to cut the ends. Fry the churros for 2 to 3 minutes per side, turning once, until golden brown and crispy.
- Drain and Coat Churros: Remove churros with a slotted spoon and place on a paper towel-lined plate to drain excess oil. While still warm, roll the churros in the prepared cinnamon sugar mixture to coat evenly.
- Serve: Serve the warm churros immediately with the chocolate dipping sauce on the side for dipping.
Notes
- Fry churros in small batches to avoid overcrowding, which can cause soggy results.
- Use a large star piping tip for the distinctive ridged churro shape and even cooking.
- The dough will look separated and odd when eggs are first added; continue mixing until it comes together smoothly.
- To freeze churros for later, pipe them raw on a baking sheet and freeze. Fry them directly from frozen when ready to eat.
- Serving churros with the chocolate sauce enhances the traditional flavor and experience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
