Churros
Golden, ridged sticks of fried dough coated in cinnamon sugar and served with a rich, velvety chocolate dipping sauce. These crispy-on-the-outside, soft-on-the-inside Mexican treats are pure fried perfection.
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups vegetable oil, for frying
- ½ cup granulated sugar
- 1.5 tsp ground cinnamon
- 4 oz semisweet chocolate, chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
Method
- In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat and stir in the flour all at once with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool for 2 minutes, then beat in the eggs one at a time, followed by the vanilla, until smooth and glossy. Transfer the dough to a piping bag fitted with a large open-star tip.
- Heat oil in a heavy pot or deep fryer to 375 degrees F. Pipe 6-inch strips of dough directly into the hot oil, cutting with scissors. Fry in batches for 2-3 minutes per side until deep golden brown.
- Mix the sugar and cinnamon on a shallow plate. Remove the churros with a slotted spoon, drain briefly on paper towels, and roll immediately in the cinnamon sugar while still hot.
- For the chocolate sauce, heat the cream until steaming, pour over the chopped chocolate and butter, and stir until smooth and glossy.
- Serve the warm churros with the chocolate dipping sauce on the side.
Chef's note: The dough can be piped onto parchment paper strips and frozen, then fried directly from frozen (add 1-2 minutes to frying time). A star-shaped piping tip is essential for the classic ridged texture.
Nutrition per serving
320kcal
4gprotein
42gcarbs
16gfat
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