📝 About This Recipe
Transport your senses to the vibrant street markets of Mexico City with these ultra-crispy, star-shaped delights. These churros are fried to a perfect golden bronze, tossed in fragrant cinnamon sugar, and served alongside a thick, velvety chocolate sauce spiked with a hint of ancho chili and cinnamon. It is a timeless 'postre' that balances a crunch that resonates with a warm, molten heart, making it the ultimate comfort dessert for any celebration.
🥗 Ingredients
Churro Dough (Pâte à Choux)
- 1 cup Water (filtered)
- 1/2 cup Unsalted Butter (cubed)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt (fine sea salt)
- 1 cup All-Purpose Flour (sifted)
- 2 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract (Mexican vanilla preferred)
Cinnamon Sugar Coating
- 1/2 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon (Ceylon or Mexican Canela)
Mexican Chocolate Dipping Sauce
- 4 ounces Dark Chocolate (60% cacao, finely chopped)
- 1/2 cup Heavy Cream
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ancho Chili Powder (optional, for a subtle kick)
- 1 pinch Pinch of Salt
For Frying
- 3-4 cups Vegetable Oil (or enough for 2 inches of depth)
👨🍳 Instructions
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1
In a medium saucepan, combine the water, cubed butter, 2 tablespoons of sugar, and salt. Bring to a boil over medium-high heat.
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2
Once boiling, reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
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3
Remove the pan from heat and let the dough cool for about 5 minutes. This prevents the eggs from scrambling when added.
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4
Add the eggs one at a time, beating thoroughly after each addition until the dough is glossy and completely smooth. Stir in the vanilla extract.
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5
Transfer the dough to a heavy-duty pastry bag fitted with a large open-star tip (like Wilton 1M or 2D). This creates the iconic ridges that make churros extra crunchy.
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6
Prepare the coating: In a shallow bowl or rimmed plate, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon. Set aside.
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7
For the sauce: Heat the heavy cream in a small saucepan until simmering. Pour over the chopped chocolate and spices in a heat-proof bowl. Let sit for 2 minutes, then whisk until silky and thick.
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8
In a deep skillet or Dutch oven, heat about 2 inches of oil to 375°F (190°C). Use a candy thermometer to ensure the temperature is accurate.
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9
Carefully pipe 4-6 inch strips 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.
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10
Fry the churros for 2-3 minutes per side, turning with tongs, until they are a deep golden brown and cooked through.
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11
Use a slotted spoon to transfer the churros to a paper-towel-lined plate for just 15 seconds to drain excess oil.
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12
While still hot, toss the churros in the cinnamon-sugar mixture until generously coated.
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13
Serve immediately while warm, with the spiced chocolate sauce on the side for dipping.
💡 Chef's Tips
Always use a thermometer to maintain oil at 375°F; if the oil is too cold, the churros will be greasy, and if too hot, they will be raw inside. Use a sturdy piping bag (canvas or silicone) as the dough is quite stiff and can burst through thin plastic bags. Sifting the flour before adding it to the liquid prevents lumps from forming in your dough. For a truly authentic flavor, seek out Mexican 'Canela' (Ceylon cinnamon), which is softer and more floral than standard Cassia cinnamon. If the dough is too soft, refrigerate the piped churros on a parchment-lined sheet for 15 minutes before frying to help them hold their shape.
🍽️ Serving Suggestions
Pair with a hot cup of Mexican Café de Olla for a traditional breakfast experience. Serve alongside a scoop of dulce de leche or vanilla bean ice cream for an indulgent plated dessert. Offer a side of fresh sliced mango or strawberries to cut through the richness of the chocolate. Garnish the chocolate sauce with a few toasted pepitas (pumpkin seeds) for an added crunch. For a festive touch, serve in a tall paper cone just like at a Mexican 'feria'.