Description
Delight in these easy homemade churros coated with cinnamon sugar and served with a rich, creamy chocolate sauce. Perfectly crispy on the outside and tender inside, this Spanish-inspired dessert is a fun treat to make and enjoy any time.
Ingredients
Scale
For the churros:
- 1 cup water
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- Vegetable oil for frying
For the coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the chocolate sauce:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough: In a medium saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil, then reduce heat to low and stir in the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add egg and vanilla: Stir the egg and vanilla extract into the cooled dough until smooth and fully incorporated, creating a thick, pipeable batter.
- Heat the oil: Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C), ensuring the temperature is maintained during frying for best results.
- Pipe and fry churros: Transfer dough to a piping bag fitted with a large star tip. Pipe 4 to 5 inch strips of dough directly into hot oil, cutting the dough with scissors. Fry churros in batches for 2 to 3 minutes per side until golden brown and crispy.
- Drain and coat: Remove fried churros with a slotted spoon and drain on paper towels. While still warm, roll churros in a shallow bowl with combined sugar and cinnamon to coat evenly.
- Make chocolate sauce: In a small saucepan, heat heavy cream until just simmering. Remove from heat, then stir in chocolate chips and vanilla extract until smooth and glossy.
- Serve: Serve warm churros immediately with the chocolate sauce for dipping, enjoying the perfect balance of crispness and creamy chocolate.
Notes
- Maintain oil temperature at 350°F for consistent frying results.
- Do not overcrowd the pan to prevent oil temperature from dropping and churros becoming soggy.
- Churros are best enjoyed fresh but can be reheated briefly in a 350°F oven to restore crispness.
