Description
Delight in these crispy, golden homemade churros paired with a rich and velvety chocolate dipping sauce. This classic Spanish treat is perfect for indulging anytime you crave a sweet, cinnamon-sprinkled fried dough snack, complemented by a luscious dark chocolate dip.
Ingredients
Scale
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)
Cinnamon Sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Chocolate Dipping Sauce
- ½ cup heavy cream
- 4 ounces dark chocolate, chopped
- ½ teaspoon vanilla extract
Instructions
- Prepare the Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and unsalted butter. Bring the mixture to a boil over medium heat, then remove it from heat. Immediately stir in the all-purpose flour vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Incorporate Eggs: Let the dough cool slightly for about 5 minutes. Transfer to a mixing bowl and beat in the eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
- Heat Oil: In a deep frying pan or heavy bottom pot, heat vegetable oil to 375°F (190°C). Make sure there is enough oil to submerge the churros for even frying.
- Pipe and Fry: Spoon the dough into a pastry bag fitted with a large star tip. Carefully pipe 4-6 inch strips of dough into the hot oil, cutting off with scissors. Fry churros in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per side.
- Drain and Coat: Remove churros with a slotted spoon and drain on paper towels. While still warm, roll them in the cinnamon sugar mixture until evenly coated.
- Make Chocolate Dipping Sauce: In a small saucepan, gently heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Stir in vanilla extract.
- Serve: Plate the churros alongside the warm chocolate dipping sauce and enjoy immediately for the best crisp texture and warm, melty chocolate experience.
Notes
- Ensure the oil temperature is maintained around 375°F to avoid greasy or undercooked churros.
- The dough should be thick and smooth; if too stiff, it will be difficult to pipe.
- Use a star tip for authentic ridged churros appearance and texture.
- Dark chocolate with at least 60% cocoa yields a rich and balanced dipping sauce.
- Churros are best eaten fresh but can be kept warm in a low oven for a short time.
