📝 About This Recipe
Originating from the sun-drenched streets of Spain and Mexico, these churros are the ultimate fried indulgence—crispy and ridged on the outside with a soft, pillowy interior. Tossed in a fragrant cinnamon-sugar coating and served with a velvety dark chocolate dipping sauce, they bring the festive atmosphere of a bustling night market right into your kitchen. Every bite offers a perfect contrast of textures and a warm, comforting sweetness that is simply irresistible.
🥗 Ingredients
The Churro Dough (Choux Pastry)
- 1 cup Water (filtered)
- 1/2 cup Unsalted butter (cut into small cubes)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Kosher salt
- 1 cup All-purpose flour (sifted)
- 2 pieces Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 quart Vegetable oil (for frying; or enough to fill pot 2-3 inches deep)
Cinnamon-Sugar Coating
- 1/2 cup Granulated sugar
- 1 tablespoon Ground cinnamon (high quality Ceylon or Saigon cinnamon)
Chocolate Dipping Sauce
- 4 ounces Dark chocolate (60-70% cocoa, finely chopped)
- 1/2 cup Heavy cream
- 1/2 teaspoon Instant espresso powder (optional, to enhance chocolate flavor)
- 1 pinch Pinch of salt
👨🍳 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 use.
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2
Prepare the chocolate sauce by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and espresso powder in a small heat-proof bowl.
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3
Let the chocolate and cream sit for 2 minutes, then whisk gently until smooth and glossy. Keep warm while you prepare the churros.
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4
In a medium saucepan, combine the water, cubed butter, 2 tablespoons of sugar, and salt. Bring the mixture to a rolling boil over medium-high heat.
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5
Once boiling, reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon or stiff spatula until the flour is fully incorporated and no white streaks remain.
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6
Continue to cook and stir the dough for 1-2 minutes. A thin film should form on the bottom of the pan, and the dough should pull away from the sides into a cohesive ball. This 'cooks' the flour and ensures a stable structure.
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7
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This prevents the eggs from scrambling when added.
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8
Add the eggs one at a time, beating thoroughly after each addition with a hand mixer or wooden spoon. The dough will look like it is separating at first, but keep mixing until it becomes a smooth, thick, and glossy paste. Stir in the vanilla extract.
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9
Fit a large pastry bag with a large open-star tip (like Wilton 1M or 2D). Transfer the dough into the bag. The star tip is essential for those classic ridges that create the perfect crunch.
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10
Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven until it reaches 375°F (190°C). Use a candy thermometer to ensure accuracy.
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11
Carefully pipe 4-6 inch long strips of dough into the hot oil, using kitchen shears or a knife to snip the dough at the end of the tip. Do not overcrowd the pot; fry only 3-4 at a time.
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12
Fry the churros for about 2-3 minutes per side, turning with a slotted spoon, until they are deeply golden brown and crispy. Total time should be about 5-6 minutes.
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13
Remove the churros with a slotted spoon and place them briefly on a paper-towel-lined plate to drain for only 30 seconds.
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14
While still hot, roll the churros in the cinnamon-sugar mixture until generously coated. Repeat with the remaining dough.
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15
Serve immediately while warm with the dark chocolate ganache on the side for dipping.
💡 Chef's Tips
Always use a thermometer to keep the oil at a steady 375°F; if the oil is too cold, the churros will be greasy, and if too hot, they will be raw inside. A closed or open star tip is crucial because the ridges increase the surface area for maximum crunch and help the dough expand without bursting. Make sure your eggs are at room temperature so they incorporate easily into the warm dough without chilling it too quickly. If you don't have a piping bag, you can use a heavy-duty gallon freezer bag with a corner snipped off, though you won't get the signature ridges. Don't let the fried churros sit too long before tossing in sugar; the residual oil is what helps the cinnamon-sugar stick to the surface.
🍽️ Serving Suggestions
Serve with a side of thick Spanish-style hot chocolate for the most authentic experience. Pair with a cold glass of horchata or a spicy Mexican coffee to balance the sweetness. Add a small bowl of dulce de leche or salted caramel sauce alongside the chocolate for variety. Serve with a few fresh sliced strawberries or raspberries to provide a bright, acidic contrast to the rich fried dough. For a decadent dessert, serve warm churros over a scoop of high-quality vanilla bean ice cream.