Description
Homemade churros are crispy, golden fried dough pastries coated in cinnamon sugar and served warm with a rich chocolate dipping sauce. This classic Spanish treat is perfect for an indulgent snack or dessert, featuring a buttery dough fried to perfection and paired with a smooth, velvety chocolate sauce.
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 just until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for a minute, then stir until the mixture is smooth. Stir in the vanilla extract and set aside.
- Make Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and butter over medium heat. Bring to a boil, ensuring butter melts completely. Reduce heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the pan, about 1 minute. Remove from heat and let cool for a few minutes.
- Add Eggs: Once cooled, add eggs one at a time, stirring well after each addition until the dough is smooth and combined. It may look separated at first; continue mixing and it will come together.
- Heat Oil: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C).
- Mix Cinnamon Sugar: While oil heats, combine ½ cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish and set aside.
- Pipe and Fry Churros: Transfer churro dough to a piping bag fitted with a large star nozzle. Pipe 3-4 inch lengths of dough directly into hot oil, cutting with scissors to release. Fry in small batches, turning once, until golden brown, about 2-3 minutes per side.
- Drain and Coat: Using a slotted spoon, transfer fried churros to a paper towel-lined plate to drain excess oil. While still warm, roll churros in the cinnamon sugar until evenly coated.
- Serve: Serve warm churros immediately with the chocolate dipping sauce on the side for dipping.
Notes
- Fry churros in small batches to avoid crowding the pan, which causes sogginess.
- Use a large star piping tip for the characteristic ridges and even cooking.
- The dough may appear separated when adding eggs but will come together with thorough mixing.
- To freeze churros, pipe raw dough onto a baking sheet, freeze until solid, then fry directly from frozen.
- The chocolate dipping sauce is rich and essential for an authentic churro experience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 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: 80 mg
