Crunchy on the outside with a cinnamon sugar coating and soft and doughy on the inside. Churros is heaven on a plate served with Chocolate dipping sauce.
Even though I posted last week, I consider this my official comeback into the blogging world. I’ve really missed it so much and what better way to make said comeback than with Churros. Yet again, my love for fried dough has won me over, and it’s won me over big time.
I’ve always had a soft spot for a good doughnut but Churros are in a league of their own. I have always wanted to make them myself after once tasting them at a food festival but once I found out you have to make the batter, which is almost identical to making Choux pastry, I was hesitant. I have made Choux before but it was in high school and I had my home-economics teacher attached to my hip should I do something wrong. But, like always, my craving trumped my fear of the process and I got all the ingredients together. Let me just assure you, it is NOT hard to make this batter. I promise. And it’s made easier if you have a stand-alone mixer or a hand mixer. This way the eggs don’t really get much chance to curdle when you beat them in. It’s also important to let the doughy mixture cool down before you add the eggs and like always, it helps to have everything ready and at hand when you need to use them, so get all your ingredients ready and set out before you start. It’s also important that you use a piping bag with a star nozzle (you can buy both of these from a baking store) to get the look right. Churros are usually served with a hot chocolate dipping sauce and even though it’s delicious this way, I prefer them with just a cinnamon-sugar coating. But that was just my opinion. My husband couldn’t get enough of the chocolate sauce and dipped every bite of churro into it.
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- 1 cup water
- 1/2 cup butter I used salted butter, if you use unsalted add a pinch of salt to the batter
- 2 tbsp sugar
- 1 cup flour
- 3 eggs
- oil for frying
- 2 cups sugar
- 2 tbsp ground cinnamon
- 100 g dark chocolate
- 50 ml cream
- Start by making the chocolate sauce and the cinnamon sugar. Simply melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
- In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
- Sift in the flour and stir until a ball starts to form.
- Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
- Allow the mixture to cool for 5 minutes.
- Place enough oil into a pot to deep fry the churros and allow to heat.
- Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
- Place the batter into a piping bag fitted with a star nozzle.
- When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
- Continue until all the batter has been used.
- Coat the churros in the cinnamon sugar.
- Serve warm with chocolate sauce.
What size star tip do you use? I’ve never seen Churros in real life, so I have no idea if the photos are close-ups of something pencil-thin or if they are as thick as a hotdog or a hotdog bun or what. I have a size 16 star tip for decorating cakes. That would make pencil-thin churros before frying. Would they puff up to hotdog size (as they seem to be in your pictures)?
Nell, I actually don’t remember the size of the tip. Some make churros very thick (like mine were) and other people make them very thin. They do puff up but if you want them the size of mine, you would need to use a little bigger nozzle.
I absolutely looove churros. Can’t get enough of it but I never made them myself..
Quick question: is it ok to use a ziplog bag instead of the piping bag? I don’t have one since I’m not a baker.
Diana, you definitely could but I have found with ziplog bags (I too often use them when I’ve run out of disposable piping bags) that they tear easily because they are not made with such strong plastic. I would suggest you trying to get your hands on some of the clear plastic disposable piping bags found at most craft/baking stores and even some supermarkets.
I use a great tip to end up with nice sticks. Pipe the dough on to parchment paper and lay the parchment dough side down into the oil then quickly remove the paper. The churros will release almost immediately. Also piping them a little thinner makes them easy size to dip without double dipping. I taught a neighbors daughter Mexican cooking with churros and mock fried ice cream for dessert. Both were a hit?
Do you just put a thin layer of oil in a fry pan to fry the churros? Or do you need more?
Jen, you need to deep-fry the churros as the batter is very soft and shallow-frying them will result in flat churros.
what kind of cream do i use for the choco sauce? thanks
Single cream/whipping cream or fresh cream are all fine to use for the sauce.
Just reading through this post makes me salivate!! I wish I could go home and make this right now!
Quick question: should i use the paddle attachment or the whisk-like attachment when mixing the slightly cooled dough and the eggs?
Tricia, use the paddle attachment. The batter will get too mixed up in the whisk attachment.
Oh, my. Now I know what I want for dessert!
Churros were my ultimate treat when we used to go to Disneyland growing up. It’s been a long time since I’ve had these incredible treats. These look amazing… AND with chocolate sauce – YUM.
Uh, Yum! Haven’t tried churros yet but these look amazing!
How many grams is 1/2 Cup Butter?
Lunch Lady, it’s approximately 100g.
Your recipe can make waking up in the morning easier! I love churros with the simple sugar coating, perfect with coffee! With the choco sauce ready for the diving (churros and fingers…It is a great morning feast!) I have a hand mixer that works pretty fine, I am hoping I’ll come up with the same delicious churros you had on the pictures…=)
The choc sauce looks fabulous, like I want to swim in it. Stunning!