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Easy Homemade Churros with Chocolate Dipping Sauce Recipe

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★★★★★

4.4 from 108 reviews

These easy homemade churros are crispy, golden, and coated in cinnamon sugar, served with a rich and smooth dark chocolate dipping sauce. Perfect for a delightful treat or dessert, these churros are made from scratch using simple ingredients and fried to perfection for that authentic taste and texture.

Ingredients

Scale

Churros

  • 6 tbsp. (85 g) unsalted butter
  • 2 tbsp. granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 c. (120 g) all-purpose flour
  • 1 tsp. kosher salt
  • 1 c. granulated sugar (for coating)
  • 1/4 c. ground cinnamon (for coating)
  • 2 large eggs
  • Vegetable oil, for frying

Chocolate Dipping Sauce

  • 3/4 c. dark chocolate chips
  • 3/4 c. heavy cream
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt

Instructions

  1. Prepare the dough: In a large saucepan over medium heat, bring the unsalted butter, 2 tablespoons of granulated sugar, and 1 cup of water to a boil. Stir in the vanilla extract. Remove the pan from heat and quickly add the all-purpose flour and kosher salt. Stir vigorously with a wooden spoon until the mixture thickens and pulls away from the sides of the pan, about 30 seconds. Let the dough cool for 10 minutes.
  2. Prepare coating mixture: On a rimmed baking sheet or large plate, combine the remaining 1 cup of granulated sugar with the ground cinnamon. Set aside for rolling the fried churros.
  3. Add eggs to dough: Using a handheld mixer on medium speed, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Transfer the dough into a piping bag fitted with a large open star tip for shaping.
  4. Heat oil for frying: Pour vegetable oil into a large, deep pot to reach halfway up the sides and heat over medium-high heat until the oil reaches 375°F (190°C), monitored with a deep-fry thermometer.
  5. Pipe and fry churros: Hold the piping bag a few inches above the hot oil and carefully pipe 6-inch long ropes of dough into the oil. Use kitchen scissors to cut the dough from the piping bag. Fry churros in batches, turning as needed, until golden brown and cooked through, about 4 to 5 minutes. Maintain the oil temperature at 375°F in between batches.
  6. Drain and coat churros: Using a slotted spoon or tongs, remove the fried churros from the oil and immediately roll them in the cinnamon sugar mixture. Transfer the coated churros to a wire rack to drain excess oil.
  7. Prepare chocolate dipping sauce: Place dark chocolate chips in a medium heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it simmers, then pour the hot cream over the chocolate chips. Let sit for 2 minutes, then whisk together with ground cinnamon and kosher salt until smooth and well combined.
  8. Serve: Arrange churros on a serving platter and serve warm alongside the chocolate dipping sauce for dipping.

Notes

  • Ensure the oil temperature is steady at 375°F to achieve crispy churros without absorbing excess oil.
  • Pipe churros carefully to prevent the dough from clumping or creating uneven shapes.
  • The chocolate sauce can be kept warm by placing the bowl over a pot of warm water if serving over time.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Store leftover churros in an airtight container and reheat in an oven to retain crispiness.

Keywords: churros, homemade churros, cinnamon sugar churros, fried dough, Spanish dessert, chocolate dipping sauce

Find it online: https://flavorsbymaya.com/easy-homemade-churros-with-chocolate-dipping-sauce-recipe/