📝 About This Recipe
Transport your senses to the vibrant streets of Madrid or Mexico City with these quintessential fried delights. These churros feature a crisp, star-shaped exterior that shatters into a light, tender interior, perfectly capturing the contrast that defines world-class street food. Dusted in a fragrant cinnamon-sugar coating and served with a velvety spiced chocolate dip, they are the ultimate indulgence for any celebration.
🥗 Ingredients
The Choux Pastry
- 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 Kosher salt
- 1 teaspoon Vanilla extract (high quality)
- 1 Large egg (room temperature, lightly beaten)
- 1 quart Vegetable oil (for frying, such as canola or peanut oil)
Cinnamon Sugar Coating
- 1/2 cup Granulated sugar
- 1 tablespoon Ground cinnamon (Ceylon cinnamon preferred)
Mexican Chocolate Dipping Sauce
- 4 ounces Dark chocolate (60-70% cacao, finely chopped)
- 1/2 cup Heavy cream
- 1/4 teaspoon Ground cinnamon
- 1 pinch Cayenne pepper (optional, for subtle heat)
👨🍳 Instructions
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1
In a shallow bowl or rimmed plate, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon for the coating. Set this aside near your frying station.
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2
In a medium saucepan over medium-high heat, combine the water, cubed butter, 2 tablespoons sugar, and salt. Bring the mixture to a rolling boil.
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3
Once boiling, reduce the heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball of dough that pulls away from the sides of the pan, about 1-2 minutes.
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4
Remove the pan from the heat and let the dough cool for 5 minutes. This prevents the egg from scrambling when added.
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5
Add the vanilla extract and the lightly beaten egg to the dough. Using a wooden spoon or a hand mixer, beat until the egg is fully incorporated and the dough is smooth and glossy.
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6
Transfer the dough to a heavy-duty pastry bag fitted with a large open-star tip (like Wilton 1M or 2D). This creates the signature ridges that get extra crispy.
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7
In a deep Dutch oven or heavy pot, heat about 2 inches of oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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8
While the oil heats, make the sauce: Place chopped chocolate in a small bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth. Stir in the cinnamon and cayenne.
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9
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 pot; fry only 3-4 at a time.
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10
Fry the churros for 2-3 minutes per side, turning occasionally with a slotted spoon, until they are an even deep golden brown.
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11
Use a slotted spoon to transfer the hot churros to a paper towel-lined plate for just 15 seconds to drain excess oil.
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12
While still very hot, toss the churros in the cinnamon-sugar mixture until generously coated.
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13
Repeat the process with the remaining dough, ensuring the oil returns to 375°F between batches.
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14
Serve immediately while warm with the chocolate ganache on the side for dipping.
💡 Chef's Tips
Always use a thermometer to keep the oil at 375°F; if the oil is too cool, the churros will be greasy, and if too hot, they will be raw inside. Use a sturdy canvas or silicone piping bag as the dough is quite stiff and can burst thin plastic bags. For the best texture, sift your flour before adding it to the boiling liquid to avoid stubborn lumps. Don't skip the cooling step before adding the egg, or you'll end up with a 'cooked egg' flavor and a dense texture. If you want perfectly straight churros, pipe them onto parchment paper first, freeze for 15 minutes, then drop them into the oil.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Mexican Café de Olla (spiced coffee). Pair with a scoop of dulce de leche or vanilla bean ice cream for an elegant plated dessert. Offer a side of salted caramel sauce in addition to the chocolate for variety. Enjoy with a glass of cold horchata to balance the warm spices. For a festive touch, garnish the dipping sauce with a few crushed freeze-dried raspberries.