📝 About This Recipe
Transport your senses to the vibrant streets of Madrid or Mexico City with these quintessential fried dough delights. These churros feature a signature star-shaped silhouette that creates deep ridges for maximum crunch, while the interior remains cloud-like and tender. Tossed in a fragrant cinnamon-sugar blend and served with a decadent dark chocolate dipping sauce, they are the ultimate indulgence for any festive occasion.
🥗 Ingredients
The Choux Dough
- 1 cup Water (filtered)
- 1/2 cup Unsalted butter (cut into small cubes)
- 2 tablespoons Granulated sugar
- 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 (high quality Ceylon if possible)
Chocolate Dipping Sauce
- 4 ounces Dark chocolate (60-70% cocoa, chopped)
- 1/2 cup Heavy cream
- 1/4 teaspoon Ground cinnamon (optional for Mexican style)
- 1 pinch Pinch of salt
Frying
- 4-6 cups Vegetable oil (canola or sunflower for high smoke point)
👨🍳 Instructions
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1
In a shallow bowl or plate, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon for the coating. Set aside for later.
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2
In a medium saucepan over medium 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 or heat-proof spatula.
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4
Continue stirring for about 2 minutes until the dough forms a smooth ball and a thin film develops on the bottom of the pan. This 'cooks' the flour and ensures the churros aren't doughy.
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5
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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6
Add the egg and vanilla extract to the dough. Use a sturdy spoon or electric mixer to beat the mixture until it is glossy, smooth, and completely incorporated. It may look like it's separating at first, but keep mixing!
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7
Transfer the dough into a heavy-duty piping bag fitted with a large open-star tip (like Wilton 1M or 2D). This creates the ridges that make churros crispy.
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8
In a large deep pot or Dutch oven, heat about 2 inches of vegetable oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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9
Carefully pipe 4-6 inch lengths of dough into the hot oil, using kitchen shears to snip the dough off at the tip. Do not overcrowd the pot; fry only 3-4 at a time.
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10
Fry for 2-3 minutes per side, turning with a slotted spoon, until they are deep golden brown and crispy.
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11
Use a slotted spoon to transfer the churros to a paper-towel-lined plate for just 30 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
For the sauce: Heat the heavy cream in a small saucepan until simmering. Pour over the chopped chocolate in a bowl, let sit for 1 minute, then whisk until smooth. Stir in the cinnamon and salt.
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14
Serve the churros immediately while warm, with the chocolate sauce on the side for dipping.
💡 Chef's Tips
Maintain your oil temperature strictly between 370°F and 380°F; if it's too cool, the churros will be greasy; if too hot, they will burn outside while remaining raw inside. Always use a star-shaped piping tip; the ridges increase the surface area for crunch and allow the dough to expand without bursting. Do not skip the step of 'cooking' the flour in the saucepan, as this develops the starch structure needed to hold the churro's shape. If you don't have a piping bag, a sturdy freezer bag with a corner snipped off works, though you will lose the signature ridges. Toss the churros in sugar while they are still very warm so the residual heat helps the sugar crystals adhere.
🍽️ Serving Suggestions
Serve with a side of Dulce de Leche or Cajeta for a caramel-flavored alternative to chocolate. Pair with a cup of thick Spanish-style hot chocolate or a spicy Mexican Cafe de Olla. Top with a scoop of premium vanilla bean ice cream for an elegant 'Churro Sundae'. For a fruity twist, serve alongside a warm raspberry or strawberry coulis. Enjoy as a festive brunch treat or a late-night street-food style dessert.