Ingredients
For the Churro Dough:
1 cup (120g) All-purpose flour
1 cup (240ml) Water
4 tbsp (60g) Unsalted butter
¼ tsp Salt
Oil for frying
2 tbsp Granulated sugar (for coating)
2 tsp Ground cinnamon (for coating)
For the Chocolate Sauce:
8 oz (225g) High-quality dark chocolate, chopped
1 cup (240ml) Whole milk
¼ cup (50g) Granulated sugar
1 tbsp Light corn syrup
1 tsp Vanilla extract
Pinch of salt
Instructions
1. Make the Dough: Combine water, butter, and salt in a saucepan; bring to a boil. Reduce heat to low, add flour, and stir vigorously until the mixture forms a smooth ball that pulls away from the sides. Transfer to a piping bag fitted with a large star tip.
2. Fry: Heat 2-3 inches of oil to 350-375°F. Pipe 4-6 inch strips of dough into the oil, cutting with scissors. Fry until golden brown, about 3-4 minutes per batch.
3. Coat: Mix sugar and cinnamon. Drain fried churros briefly on paper towels, then roll in the cinnamon-sugar mixture while hot.
4. Make the Sauce: Heat milk, sugar, corn syrup, and salt in a saucepan until steaming. Remove from heat, stir in chopped chocolate and vanilla, and whisk until glossy and smooth.
5. Serve: Serve warm churros immediately with the dipping sauce.
Notes
Pro-Tips:
• Use a deep-fry thermometer to keep oil between 350-375°F; too cool makes them soggy, too hot burns the outside before the inside is cooked.
• Don’t overcrowd the pot when frying; it drops the oil temperature.
• Coat churros in sugar immediately after frying so it sticks properly.
Variations:
• Add orange zest or a pinch of cayenne to the cinnamon sugar.
• Try white chocolate or mocha (add espresso powder) for the dipping sauce.
• Serve with dulce de leche or Nutella as alternatives to chocolate.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Deep Fry
- Cuisine: Spanish/Latin American
- Diet: Vegetarian