Description
This classic Churros recipe delivers crispy, golden fried dough coated in cinnamon sugar, perfect for dipping in a rich, homemade chocolate sauce. These churros are easy to make with simple pantry ingredients and a quick frying method, making them a delightful treat for any occasion.
Ingredients
For the Churros
- 1/4 cup caster / superfine sugar
- 2 tsp ground cinnamon
- 1 cup plain / all purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
- 1 cup boiling water
- 2 cups+ vegetable or canola oil, for frying
For the Chocolate Sauce
- 1/2 cup dark chocolate or semi sweet chocolate chips
- 1/2 cup thickened / heavy cream
Instructions
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine the caster sugar and ground cinnamon thoroughly. Set this mixture aside for coating the churros after frying.
- Make the Batter: In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Add the vegetable oil and boiling water, stirring until just combined. The batter should form a thick, sticky dough that is wet and gummy, not thin or watery.
- Prepare Piping Bag: Transfer the dough into a piping bag fitted with an 8mm (1/3 inch) star tip nozzle. Set the filled bag aside while heating the oil.
- Heat the Frying Oil: Pour at least 5cm (2 inches) of vegetable or canola oil into a small pot, wok, or deep skillet. Heat the oil over medium-high heat to 170°C (340°F). To test oil readiness, drop a small cube of bread into the oil; it should turn golden within 20 seconds.
- Pipe and Fry Churros: Carefully pipe 15cm (6 inch) lengths of dough directly into the hot oil. Use scissors to snip the dough close to the oil surface to avoid splashing. Fry 3 to 4 churros at a time, making a total of 10 to 12 churros per batch.
- Cook Until Golden: Fry the churros for 2-3 minutes, turning occasionally to ensure even browning and crispness. When golden and crisp, remove them from the oil using a slotted spoon.
- Drain and Coat: Place the fried churros on a paper towel-lined plate to drain excess oil. While still warm, roll the churros in the prepared cinnamon sugar mixture until evenly coated.
- Prepare Chocolate Sauce: In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate melts and the mixture is smooth and glossy. Allow the sauce to cool and thicken slightly for 5 minutes before serving alongside the churros.
Notes
- Use plain or all-purpose flour for best results as it provides the ideal texture for frying.
- Heating the oil to the correct temperature is crucial to achieve crispy churros without absorbing excess oil.
- The star tip nozzle helps create the traditional ridged texture on churros, but if unavailable, a large round tip can be used.
- Serve churros immediately after coating to enjoy their crisp texture and warm chocolate sauce for dipping.
- For a different flavor twist, try dusting the churros with powdered sugar or a mix of cinnamon and cocoa powder instead of cinnamon sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
