Although Churros are popular in Mexico and other countries in Latin America, they actually came from Spain. Traditionally, they are eaten for breakfast, but nowadays, you can already find them in dessert menus of many restaurants. In fact, you can get them at any time of the day since they are usually served by street vendors as well as cafes. But why buy them if you can easily make them at home?
Today, I am going to show you how to make the best homemade churros, and they come with a chocolate dipping sauce, too. You should try it and serve it for dessert or maybe for a snack, especially when you have visitors.
But first, what are churros? In a nutshell, these are deep-fried dough sticks made from choux-like pastry and are piped through a star-shaped nozzle. They are then deep-fried in hot oil until they are golden brown. They are usually sprinkled with sugar. In some variations, they are sprinkled with a mixture of cinnamon and sugar, and that’s the route we are taking this time. Plus, I am also going to share with you how to create the delicious chocolate dipping sauce, which makes this recipe even more exciting and, of course, delicious.Print
Churros are very popular, so much so that hundreds of people wait in line at fairs just to get a few sticks. But with this recipe, you won’t have to do that anymore as you can easily make as many as you want at home. Great party food, snack, as well as an after-dinner dessert. And with chocolate dipping sauce, OMG, this is definitely the best!
6 tablespoons butter
1 cup of water
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon salt
vegetable oil (for frying)
Chocolate dipping sauce:
3/4 cup each dark chocolate chips and heavy cream
1 teaspoon ground cinnamon
1/4 teaspoon salt
- Add water, butter, and sugar in a large saucepan over medium heat, and bring to a boil. Turn the heat off and add salt and flour. Stir for about 30 seconds or until thick using a wooden spoon. Let the mixture cool for about 10 minutes.
- Beat in eggs but do it one at a time. Once well-combined, transfer the mixture into a piping bag fitted with a large open star tip.
- Add enough oil to a large pot and heat it to about 375 degrees Fahrenheit. Pipe churros about 6 inches long.
- Fry for 5 minutes or until churros are golden brown. Work in batches if needed.
- Roll churros in cinnamon sugar and put on a cooling rack.
Chocolate dipping sauce:
Put the chocolate chips in a heatproof bowl. Bring heavy cream to a simmer in a saucepan over medium heat, and then pour it over chocolate chips. Add the cinnamon and mix well.
- You can use scissors to cut the dough from the piping bag.
- Allow 10 minutes for the batter to cool and stiffen. This should make the churros a lot easier to fry.
- Method: Deep Frying
- Cuisine: Spanish
Churros are really good when they are freshly made, but they are also nice when cold and soft. In case you have leftovers and you want to eat them later on, just pop them in the oven so they’ll get crisp again.