Description
These easy homemade churros are crispy on the outside and tender on the inside, rolled in a cinnamon-sugar coating and served with a rich, creamy chocolate sauce for dipping. Perfect for a delightful snack or dessert that brings the taste of classic Spanish treats right to your kitchen.
Ingredients
Scale
Coating
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Churros
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Vegetable oil, for frying (3-4 inches deep)
Chocolate Sauce
- 4 ounces chopped semisweet chocolate
- 1/2 cup heavy cream
Instructions
- Prepare the Coating: In a shallow bowl, combine 1 cup granulated sugar with 1 tablespoon ground cinnamon. Mix well and set aside for coating the churros later.
- Make the Churro Dough: In a medium saucepan over medium heat, combine 1 cup water, 2 tablespoons sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring the mixture to a boil. Remove from heat immediately and stir in 1 cup all-purpose flour until the dough forms a smooth, cohesive ball.
- Heat the Oil: Pour 3-4 inches of vegetable oil into a large heavy-bottomed pot and heat it to 375°F (190°C). Prepare a plate lined with paper towels for draining the fried churros.
- Pipe and Fry Churros: Transfer the churro dough into a pastry bag fitted with a large star tip. Carefully pipe 4-inch strips of dough directly into the hot oil. Use scissors to cut the dough as you pipe. Fry the churros for 2-3 minutes, turning occasionally, until they are golden brown and cooked through.
- Drain and Coat: Remove the churros using a slotted spoon and drain briefly on the paper towels. While still warm, roll the churros thoroughly in the cinnamon-sugar coating.
- Make the Chocolate Sauce: Place the chopped chocolate in a heat-safe bowl. Warm 1/2 cup heavy cream in a small saucepan over low heat until just warm—not boiling. Pour the warm cream over the chocolate and let it sit for 1 minute, then stir gently until the sauce is smooth and glossy.
- Serve: Serve the churros warm alongside the chocolate sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Ensure the oil temperature stays consistent at 375°F for crispy churros; too hot and they burn, too cool and they become greasy.
- Use a heavy-bottomed pot for frying to maintain even heat distribution.
- You can prepare the cinnamon-sugar coating in advance and store it in an airtight container.
- If you don’t have a pastry bag, you can use a sturdy plastic bag with a star-shaped tip cut at the corner.
- Serve churros immediately after frying and coating to maintain their crispiness.
