Description
This homemade churros recipe features crispy, golden fried dough sticks rolled in cinnamon sugar and served with a rich dark chocolate dipping sauce. Perfect for a rewarding dessert or snack, these churros are easy to make with simple ingredients and a classic technique.
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 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. Stir in the vanilla extract and set aside.
- Make Churro Dough: In a medium saucepan, combine water, 2 tablespoons sugar, salt, and butter. Bring to a boil over medium heat until butter melts. Reduce heat to low, add flour all at once, and stir vigorously until the dough forms a ball, approximately 1 minute. Remove from heat and let the dough cool for a few minutes.
- Incorporate Eggs: Once the dough has cooled slightly, add eggs one at a time, mixing well after each addition until a smooth, slightly sticky dough forms.
- Heat Oil: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Use a deep fry stainless steel thermometer to maintain oil temperature.
- Prepare Cinnamon Sugar: Mix together granulated sugar and ground cinnamon in a shallow dish and set aside.
- Pipe and Fry Churros: Transfer dough to a piping bag fitted with a large star nozzle. Pipe 3-4 inch long strips directly into hot oil, cutting the ends with scissors. Fry churros for 2-3 minutes per side until golden brown and crisp.
- Drain and Coat: Use a slotted spoon to remove churros from oil and drain on a paper towel-lined plate briefly. While warm, roll churros in the cinnamon sugar mixture to coat evenly.
- Serve: Serve churros warm alongside the chocolate dipping sauce for dipping.
Notes
- Fry churros in small batches to avoid overcrowding and ensure they remain crispy.
- Use a large star piping tip to achieve the classic ridged churro shape and even cooking.
- The dough may look separated or strange when adding eggs; continue mixing until it comes together.
- To freeze churros, pipe raw dough onto a baking sheet, freeze solid, then fry directly from frozen when needed.
- The chocolate dipping sauce is rich and essential for an authentic churro experience.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
