My love affair with churros began at the age of 8, when I visited Disneyland with my best friend Jenny. I ate six churros that day and didn’t share a single bite of the foot-long magical wands of dough. But inch by inch they’d shrink in size until all that remained was the sugar-dusted tissue paper—a welcome reminder that the only thing left to do when you reach the end of a churro is cry.
I never could’ve imagined that 19 years later I’d be making churros 3,000 miles away in my kitchen in New York City. But last weekend I found myself perched in front of my stove, squeezing dough into a pot of boiling oil, and fishing out each golden brown churro as it bobbed up and down in a dangerous game of Whac-A-Mole.
Of course a churro isn’t a churro without a cinnamon-sugar shower. But I couldn’t stop there. The crispy batons beg to be dipped and dunked, so I’ve included a quick-fix recipe for warm chocolate dipping sauce. Dip once, dip twice, or dip three times with additional recipes for butterscotch sauce and raspberry sauce.
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Homemade Churros with Chocolate Sauce
Yield: About 10 (4-inch) churros
- For the churros:
- 1/2 cup plus 1 1/2 Tablespoons sugar, divided
- 1 1/2 teaspoons ground cinnamon
- 1 cup water
- 1/2 teaspoon salt
- 2 Tablespoons plus 2 quarts vegetable oil, divided
- 1 cup all-purpose flour
- For the chocolate sauce:
- 3 1/2 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110)
- Make the churros:
- Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
- In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
- Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
- Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
- Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
- Serve the churros with the warm chocolate sauce (recipe below).
- Make the chocolate sauce:
- Place the chopped chocolate in a small bowl.
- Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
- Kelly's Notes:
- It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
- The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
- A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines you see in the photos.
- This churro recipe can be easily doubled.
Churro dough inspired by AllRecipes.com.