Servings 10 (4-inch) churros
Ingredients
For the coating:
- 1/2 cup white sugar
- 1 1/2 teaspoons ground cinnamon
For the churros:
- 1 1/2 Tablespoons white sugar
- 1 cup water
- 1/2 teaspoon salt
- 2 Tablespoons vegetable oil, plus more for frying
- 1 cup all-purpose flour
For the chocolate sauce:
- 3 1/2 ounces dark chocolate, chopped
- 1/2 cup heavy cream
Equipment:
- a deep-fry thermometer; a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110; optional)
Instructions
Make the coating:
- In a small, shallow bowl, stir together the sugar and cinnamon.
Make the churros:
- In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
- Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot 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.) Line a plate with paper towels.
- Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
- 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 while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
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 characteristic of classic churros.
- This churro recipe can be easily doubled.
- ★ Did you make this recipe? Don't forget to give it a star rating below!