📝 About This Recipe
Transport your taste buds to a bustling street market with these ultra-crispy, golden-brown churros. Featuring a tender, custard-like interior and a signature star-shaped crunch, these treats are tossed in a fragrant cinnamon-sugar blend while still warm. Paired with a velvety, cayenne-kissed dark chocolate ganache, they offer the perfect balance of sweetness and spice that makes this fast-food classic truly irresistible.
🥗 Ingredients
Churro Dough (Pâte à Choux)
- 1 1/4 cups All-purpose flour (sifted)
- 1 cup Water
- 4 tablespoons Unsalted butter (cubed)
- 2 tablespoons Granulated sugar (for the dough)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla extract (pure extract)
- 1 Large egg (at room temperature)
- 1 quart Vegetable oil (for frying; canola or peanut oil also work)
Cinnamon Sugar Coating
- 1/2 cup Granulated sugar
- 1 tablespoon Ground cinnamon (Ceylon cinnamon preferred)
Spiced Chocolate Sauce
- 4 ounces Dark chocolate (chopped, 60% cacao)
- 1/2 cup Heavy cream
- 1 pinch Cayenne pepper (optional for heat)
- 1/4 teaspoon Ground cinnamon (for the sauce)
👨🍳 Instructions
-
1
In a shallow bowl or plate, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon for the coating. Set aside.
-
2
Prepare the chocolate sauce: Place chopped chocolate in a small bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate, let sit for 1 minute, then whisk until smooth. Stir in cayenne and cinnamon. Keep warm.
-
3
In a medium saucepan, combine water, cubed butter, 2 tablespoons sugar, and salt. Bring to a rolling boil over medium-high heat.
-
4
Once boiling, reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon or stiff spatula.
-
5
Continue stirring for about 1-2 minutes until the mixture forms a smooth ball and a thin film develops on the bottom of the pan. This 'cooks' the flour.
-
6
Remove the pan from heat and let the dough cool for 5 minutes. This prevents the egg from scrambling when added.
-
7
Add the vanilla extract and the egg. Beat the mixture vigorously (it will look separated at first) until it becomes a smooth, glossy, and thick paste.
-
8
Transfer the dough to a heavy-duty piping bag fitted with a large open-star tip (like Wilton 1M or 2D). This creates the ridges that get extra crispy.
-
9
In a high-sided skillet or Dutch oven, heat 2 inches of oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
-
10
Carefully pipe 4-6 inch lengths of dough into the hot oil, using kitchen shears to snip the end of the dough at the tip. Do not overcrowd the pan; fry 3-4 at a time.
-
11
Fry for 2-3 minutes per side, turning with a slotted spoon, until they are a deep golden brown and crisp.
-
12
Remove churros with a slotted spoon and drain briefly on a wire rack or paper-towel-lined plate for only 15 seconds.
-
13
While still hot, roll the churros in the cinnamon-sugar mixture until generously coated.
-
14
Serve immediately while warm with the spiced chocolate sauce on the side for dipping.
💡 Chef's Tips
Always use a star-shaped piping tip; the ridges increase surface area for crunch and prevent the dough from exploding in the oil. Maintain your oil temperature at 375°F; if it's too low, the churros will be greasy; if too high, the inside will remain raw. Don't skip the cooling step before adding the egg, or you'll end up with a 'bready' texture rather than a light, airy one. If you don't have a piping bag, a heavy-duty freezer bag with a corner snipped off works in a pinch, though you'll lose the signature ridges. Leftover churros can be reheated in a 350°F oven for 5-8 minutes to restore their crunch.
🍽️ Serving Suggestions
Serve with a side of Dulce de Leche or salted caramel sauce for a variety of dipping options. Pair with a hot cup of Mexican Cafe de Olla (spiced coffee) or a thick Champurrado. Top with a scoop of premium vanilla bean ice cream for an elegant 'Churro Sundae'. Serve in tall paper cones for an authentic, festive street-food presentation. Add a side of fresh strawberries or sliced mango to cut through the richness of the fried dough.