If you’ve ever savored churros at a restaurant, you’ll be happy to know they’re simple to make at home!
All you need is a pastry bag (and a tip for a ridged shape, if desired), and you’re all set!
Warm churros paired with chocolate dipping sauce make for a deliciously special treat!
Ingredients
For the Cinnamon Sugar:
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
For the Chocolate Sauce:
- 1 1/4 cups heavy whipping cream (35% b.f.)
- 1 cup semisweet 70% chocolate, finely chopped
For the Churro Dough:
- 1 cup water
- 2 1/2 tablespoons white granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Vegetable oil for deep-frying (about 4 cups/1 L)
Instructions
1. Cinnamon Sugar: In a small bowl, combine the ground cinnamon and granulated sugar. Mix until well incorporated. Set this aside for later use.
2. Chocolate Sauce: In a medium saucepan, pour in the heavy whipping cream and heat it over medium heat. Let it simmer gently, ensuring it doesn't reach a boil. While the cream is heating, place the chopped semisweet chocolate in a heatproof bowl. Once the cream has simmered, pour it over the chocolate, then cover the bowl with plastic wrap. Set the chocolate sauce aside to cool slightly.
3. Churro Dough: In a small saucepan, combine the water, granulated sugar, kosher salt, and vegetable oil. Bring the mixture to a boil over medium heat. Once it reaches a boil, remove the saucepan from the heat. Using a wooden spoon, gradually add the all-purpose flour, stirring continuously until a thick, smooth paste forms. Return the saucepan to the heat and cook the dough for another minute, stirring constantly, to ensure it's fully cooked.
4. Frying the Churros: In a heavy-bottomed or deep fryer, heat vegetable oil to 375°F (191°C) over medium-high heat. Line a baking sheet with paper towels to drain the fried churros.
5. Once the oil is hot, carefully transfer the churro dough into a pastry bag. Using kitchen scissors, pipe the dough into the hot oil in 2 1/2-inch (6 cm) lengths, cutting the dough at the end of each piece. To avoid overcrowding, fry only 3 or 4 churros at a time. Fry them for about 4 minutes, or until they are golden brown and crispy on all sides.
6. Draining and Coating: Once the churros are fried, use a slotted spoon or spider to remove them from the oil and place them onto the paper towel-lined baking sheet to drain any excess oil. While they are still hot, immediately toss the churros in the prepared cinnamon sugar mixture, ensuring they are fully coated.
7. Serving: Serve the churros warm or at room temperature with the rich, velvety chocolate sauce for dipping. Enjoy this delightful treat with family and friend!
How to make PERFECT CHURROS with Hot Chocolate
Video by Cooking Satisfaction
