Description
Follow these steps to make crispy, authentic churros from scratch and pair them with a thick, decadent chocolate dipping sauce.
Ingredients
Scale
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for dough)
- 2 tablespoons unsalted butter
- 2 large eggs
- 4 cups vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- For the Sauce: 4 ounces bittersweet chocolate, chopped
- For the Sauce: 1/2 cup heavy cream
- For the Sauce: 1/4 cup milk
- For the Sauce: 1 tablespoon granulated sugar
Instructions
- Make the Churro Dough: Combine water, salt, 2 tablespoons sugar, and butter in a saucepan. Bring to a boil over medium heat, stirring until the butter melts.
- Remove the pan from the heat. Add all the flour at once and stir vigorously until a smooth ball of dough forms and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl. Beat with an electric mixer on medium speed for about 1 minute to cool it slightly and dry it out. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Prepare for Frying: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
- Shape the Churros: Transfer the dough to a large piping bag fitted with a large open star tip (like Wilton 1M).
- Carefully pipe 4 to 6-inch lengths of dough directly into the hot oil, using kitchen shears or a knife to cut the dough from the tip. Do not overcrowd the pot; fry in batches.
- Fry the Churros: Fry for 2 to 3 minutes per side, turning occasionally, until they are deep golden brown and crisp.
- Remove the churros with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Prepare the Coating: While the churros are still warm, mix the 1/2 cup sugar and 1 tablespoon cinnamon in a shallow dish. Roll the warm churros in the cinnamon sugar mixture until fully coated.
- Make the Chocolate Sauce: Combine the chopped chocolate, heavy cream, milk, and 1 tablespoon sugar in a small saucepan. Heat over low heat, stirring constantly until the chocolate is completely melted and the sauce is smooth and thick. Do not let it boil.
- Serve the churros immediately while hot, alongside the warm chocolate dipping sauce.
Notes
- Use a large star tip to give the churros their traditional ridges, which help them crisp up evenly.
- If the oil temperature drops too low, the churros will absorb too much oil and become soggy. If the oil is too hot, the outside will burn before the inside cooks.
- For a thicker sauce, reduce the cream slightly or cook it down for an extra minute before adding the chocolate.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Deep Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 churros with 2 tbsp sauce
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg