📝 About This Recipe
Transport your breakfast table to the vibrant streets of Madrid with these ultra-crisp, golden-hued churros. This classic choux-based pastry is deep-fried to perfection, resulting in a cloud-like interior and a satisfyingly crunchy exterior coated in fragrant cinnamon sugar. Served alongside a rich, thick Spanish-style chocolate sauce, it is the ultimate indulgent morning treat for celebrations or a cozy weekend brunch.
🥗 Ingredients
Churros Dough (Pâte à Choux)
- 1 cup Water (filtered)
- 4 tablespoons Unsalted Butter (cubed)
- 2 tablespoons Granulated Sugar (for the dough)
- 1/2 teaspoon Salt (fine sea salt)
- 1 cup All-Purpose Flour (sifted)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
Cinnamon Sugar Coating
- 1/2 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon (Ceylon cinnamon preferred)
Spiced Chocolate Dipping Sauce
- 4 ounces Dark Chocolate (60-70% cocoa, finely chopped)
- 1/2 cup Heavy Cream
- 1/4 cup Whole Milk
- 1/2 teaspoon Cornstarch (for thickening)
- 1 pinch Ground Cayenne Pepper (optional for a Mexican flair)
Frying Medium
- 3-4 cups Vegetable Oil (or enough for 2 inches depth; canola or grapeseed work well)
👨🍳 Instructions
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1
In a shallow bowl, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon for the coating. Set aside near your frying station.
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2
In a medium saucepan over medium heat, combine the water, cubed butter, 2 tablespoons sugar, and salt. Bring to a rolling boil until the butter is completely melted.
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3
Reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan (about 1-2 minutes).
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4
Remove the dough from heat and let it cool for 5 minutes. This prevents the egg from scrambling when added.
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5
Add the egg and vanilla extract to the dough. Using a wooden spoon or a hand mixer, beat until the egg is fully incorporated and the dough is glossy and smooth.
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6
Transfer the dough into 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
Heat 2 inches of oil in a large heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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8
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 3-4 at a time.
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9
Fry for 2-3 minutes per side, turning with a slotted spoon, until they are an even deep golden brown.
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10
Remove churros with a slotted spoon and drain on paper towels for only 30 seconds, then immediately toss them in the cinnamon-sugar mixture while hot.
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11
Prepare the sauce: In a small saucepan, whisk heavy cream, milk, and cornstarch. Heat over medium until simmering.
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12
Remove cream from heat and stir in the chopped chocolate and cayenne. Let sit for 1 minute, then whisk until velvety and thick.
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13
Serve the warm churros immediately on a platter with the chocolate sauce in a central dipping bowl.
💡 Chef's Tips
Use a thermometer to keep the oil at a steady 375°F; if it's too cool, the churros will be greasy; if too hot, they will be raw inside. Always use a sturdy piping bag (canvas or thick plastic) as the dough is quite stiff and can burst thin bags. For the best texture, sift your flour before adding to the liquid to ensure no lumps in the dough. If you prefer a more 'Spanish' style sauce, increase the cornstarch slightly for a spoon-thick consistency. Toss the churros in sugar while they are still very hot so the sugar crystals adhere to the surface.
🍽️ Serving Suggestions
Pair with a steaming cup of Cafe Con Leche or a dark roast espresso. Serve with a side of fresh sliced strawberries or raspberries to cut through the richness. Add a dollop of Dulce de Leche alongside the chocolate sauce for a dual-dipping experience. For a true brunch feast, serve these as a sweet finale after a savory Spanish Omelet (Tortilla Española).