Description
A quick and easy recipe for crispy churros with a soft interior, coated in cinnamon sugar and served with a rich, velvety chocolate sauce perfect for dipping.
Ingredients
Scale
- 1 cup water (240 ml)
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
- 1 cup all-purpose flour (125 g)
- 2 large eggs, room temperature
- Vegetable oil for deep frying (about 4 cups / 960 ml)
- 1/2 cup granulated sugar (100 g) mixed with 1 tablespoon ground cinnamon for coating
- 4 ounces bittersweet chocolate, chopped (115 g)
- 1/2 cup heavy cream (120 ml)
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine 1 cup (240 ml) water, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat immediately.
- Quickly stir in 1 cup (125 g) all-purpose flour all at once, using a wooden spoon. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan — about 1-2 minutes.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes until warm but not hot.
- Beat in 2 large eggs one at a time, mixing thoroughly after each addition until the dough is smooth, slightly sticky, and glossy. Add a teaspoon of water if too stiff.
- Pour about 4 cups (960 ml) vegetable oil into a deep pot or fryer and heat to 375°F (190°C). Use a candy thermometer to monitor temperature.
- Spoon the dough into a piping bag fitted with a large star tip. Pipe 4-6 inch (10-15 cm) strips directly into the hot oil, cutting with scissors or a knife. Fry in batches without overcrowding.
- Fry churros for about 2-3 minutes per batch, turning occasionally until deep golden and crispy outside, soft inside. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- While still warm, toss churros in the cinnamon-sugar mixture to coat evenly.
- In a small saucepan, heat 1/2 cup (120 ml) heavy cream until just simmering (do not boil). Remove from heat and add 4 ounces (115 g) chopped bittersweet chocolate, 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla extract. Let sit for 2 minutes, then stir until smooth and glossy.
- Serve churros immediately with warm chocolate sauce for dipping.
Notes
Maintain oil temperature at 375°F (190°C) to avoid greasy or burnt churros. Let dough cool before adding eggs to prevent scrambling. Toss churros warm but not hot in cinnamon sugar for best coating. Let chocolate cream sit on chopped chocolate before stirring for smooth sauce. Reheat churros in oven to retain crispiness; avoid microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Spanish
Nutrition
- Serving Size: About 3 churros with
- Calories: 375
- Sugar: 18
- Sodium: 250
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
Keywords: churros, crispy churros, homemade churros, chocolate sauce, cinnamon sugar, fried dough, easy dessert