Description
Deliciously crispy and golden churros fried to perfection and coated in cinnamon sugar, served with a rich and creamy chocolate dipping sauce. A classic Spanish treat that is easy to make at home, combining a buttery dough and warm spices with a luscious chocolate dip.
Ingredients
Churros
- 6 Tbsp. (85 g) unsalted butter
- 2 Tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 tsp. kosher salt
- 1 c. granulated sugar
- 1/4 cup ground cinnamon
- 2 large eggs
- Vegetable oil, for frying
Chocolate Dipping Sauce
- 3/4 cup dark chocolate chips
- 3/4 cup heavy cream
- 1 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Instructions
- Prepare the dough: In a large saucepan over medium heat, bring the butter, 2 tablespoons sugar, and 1 cup water to a boil. Stir in the vanilla extract. Remove the pan from heat and quickly stir in the flour and salt until the dough thickens and comes together, about 30 seconds. Allow the dough to cool for 10 minutes.
- Make the cinnamon sugar mix: While the dough cools, mix together the remaining 1 cup sugar with the ground cinnamon in a rimmed baking sheet or large plate. This will be used to coat the churros after frying.
- Incorporate eggs: Using a handheld mixer on medium speed, add the eggs one at a time to the dough, beating well after each addition until fully blended and smooth. Transfer the dough to a piping bag fitted with a large open star tip for shaping.
- Heat oil for frying: Pour vegetable oil into a large pot, filling it halfway up the sides. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 375°F (190°C).
- Pipe and fry churros: Holding the piping bag a few inches above the hot oil, carefully pipe 6-inch long ropes of dough into the oil. Cut the dough with kitchen scissors as you pipe. Fry the churros in batches, turning occasionally, until golden brown and crisp, about 4 to 5 minutes. Maintain the oil temperature at 375°F between batches.
- Coat churros: Using a slotted spoon or tongs, remove the churros from the oil and immediately roll them in the cinnamon sugar mixture. Place them on a wire rack to drain excess oil.
- Prepare chocolate dipping sauce: In a small saucepan over low heat, gently heat the heavy cream until it just begins to simmer. Remove from heat and add the dark chocolate chips, stirring until smooth and well combined. Stir in the ground cinnamon and kosher salt. Serve warm alongside the churros.
Notes
- Keep the oil temperature consistent to ensure crispy churros that are cooked evenly inside and out.
- If dough becomes too thick to pipe, you can warm it slightly to soften for easier handling.
- Use a star tip for classic ridged churros texture; a plain tip can be used but the surface won’t be ridged.
- You can make the chocolate sauce ahead and gently rewarm before serving.
- Drain churros on wire racks or paper towels to remove excess oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
