Description
This homemade churros recipe guides you through creating crispy, golden fried dough pastries rolled in cinnamon sugar, served with a rich and smooth dark chocolate dipping sauce. Perfect for a sweet treat or dessert, these churros are fried to perfection with a classic star shape, combining crunchy outside texture with a soft, tender inside.
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 ounces dark chocolate (chopped)
- ½ teaspoon vanilla extract
Instructions
- Prepare Chocolate Dipping Sauce: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat, add the chopped dark chocolate, and let sit for one minute. Stir until smooth and then mix in the vanilla extract. Set aside.
- Make Churro Dough: In a medium saucepan, combine water, 2 tablespoons of sugar, salt, and butter. Bring to a boil over medium heat until butter melts. Reduce heat to low, add all-purpose flour all at once, and stir vigorously until a ball forms, about 1 minute. Remove from heat and allow to cool slightly. Add eggs one at a time, mixing thoroughly after each addition until dough is smooth and combined.
- Heat Oil for Frying: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Ensure enough oil for deep frying so churros can float and cook evenly.
- Mix Cinnamon Sugar: While oil heats, combine granulated sugar and ground cinnamon in a shallow dish for coating churros.
- Pipe and Fry Churros: Transfer churro dough to a piping bag fitted with a large star tip. Carefully pipe 3-4 inch lengths directly into hot oil, cutting dough with scissors as you pipe. Fry churros until golden brown, about 2-3 minutes per side, turning once for even cooking. Remove with a slotted spoon and place on paper towels to drain.
- Coat and Serve: While still warm, roll fried churros in the cinnamon sugar to coat evenly. Serve immediately with the prepared chocolate dipping sauce for dipping.
Notes
- Fry in small batches to avoid overcrowding the pan which results in soggy churros. Give each churro enough space to puff and crisp properly.
- Use a large star piping tip to create the classic ridged churro shape and help them cook evenly.
- The dough may look separated or odd after adding eggs—keep mixing as it will come together into a cohesive dough.
- To freeze churros, pipe raw dough onto a baking sheet and freeze. Fry them directly from frozen when you want fresh churros later.
- Serving churros with the rich, homemade chocolate dipping sauce is highly recommended for an authentic experience.
Nutrition
- Serving Size: 2 churros with chocolate sauce
- Calories: 320
- Sugar: 14g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 75mg
