Ingredients
1 c. water
6 tbsp. butter
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1 c. all-purpose flour
1 tsp. kosher salt
2 large eggs
Vegetable oil, for frying
Cinnamon sugar
3/4 c. dark chocolate chips
3/4 c. heavy cream
1 tsp. ground cinnamon
1/4 tsp. kosher salt
Preparation
Step 1Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. Step 2To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip. Step 3In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag. Step 4Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack. Step 5Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine. Step 6Serve churros with chocolate dipping sauce.
We don’t often feel like breaking out all of our oil to fry things. But when you have an easy churro recipe this delicious, it’s absolutely worth it. They only take a few minutes to fry and will actually still taste good hours later at room temp, making them a great party dessert! To make sure your dough is the right consistency, let your butter mixture come to a rolling boil before adding the flour. Stir vigorously until the flour is fully combined with the butter into a dough, then continue stirring to let the carryover heat shape that dough into a cohesive ball. This motion helps develop the gluten in the dough, which is crucial in making a soft but pipeable churro batter. Using a hand mixer or a stand mixer to beat each egg fully into the dough before adding the next one will help aerate the dough and whip structure into the final batter. If your dough is still too soft, you might need to let it spend some time in the fridge to chill and rest before frying. Don’t let it sit for too long in there though, or you might have a very hard time piping it into your frying oil! We’re also slightly obsessed with the chocolate dipping sauce, so be sure to make that, too! If you want to stick with the churro theme for the day, start by making Churro French Toast. If you make these, leave us a rating and let us know in the comments below how you liked ’em! Editor’s Note: The introduction to this recipe was updated on March 30, 2022 to include more information about the dish.
