Description
This Homemade Churros recipe delivers crispy, golden fried dough sticks rolled in cinnamon sugar, served with a rich homemade chocolate dipping sauce. Perfect for a sweet snack or dessert, these churros are easy to make and fry to perfection at home.
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
- Make Chocolate Sauce: In a small saucepan, heat the heavy cream until just beginning to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for one minute, then stir until smooth. Mix in the vanilla extract and set aside to keep warm.
- Prepare Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and unsalted butter. Bring to a boil over medium heat. Once the butter is melted, reduce heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute. Remove from heat and allow to cool for a few minutes.
- Add Eggs to Dough: Once the dough is slightly cooled, add eggs one at a time, mixing well after each addition to ensure the dough becomes smooth and cohesive.
- Heat Oil for Frying: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Prepare Cinnamon Sugar: While oil is heating, mix granulated sugar and ground cinnamon in a shallow dish and set aside.
- Pipe and Fry Churros: Transfer the churro dough to a piping bag fitted with a large star nozzle. Carefully pipe 3-4 inch long strips of dough directly into the hot oil, snipping ends with scissors. Fry churros, turning once, until golden brown and crisp, about 2-3 minutes per side.
- Drain and Coat: Using a slotted spoon, remove churros and drain on paper towels for a minute. While still warm, roll churros in the cinnamon sugar mixture to coat evenly.
- Serve: Serve churros warm alongside the chocolate dipping sauce for dipping and enjoy the fresh, crispy treat.
Notes
- Fry churros in small batches to avoid overcrowding the pan, which can cause sogginess.
- Use a large star piping tip for the classic ridged churro shape and even cooking.
- The dough may appear separated or strange when eggs are added—keep mixing until it comes together into a smooth batter.
- To freeze churros, pipe raw dough onto a baking sheet and freeze before frying directly from frozen when ready to serve.
- The homemade chocolate dipping sauce is rich and essential for the perfect churro experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
