📝 About This Recipe
Transport yourself to the vibrant streets of Madrid or Mexico City with these quintessential fried treats. These churros feature a crisp, ridged exterior that shatters upon the first bite, revealing a soft, tender interior that melts in your mouth. Coated in a fragrant cinnamon-sugar sparkle and served with a decadent spiced chocolate dipping sauce, they are the ultimate indulgence in the world of fried dough.
🥗 Ingredients
The Choux Dough
- 1 cup Water
- 1/2 cup Unsalted Butter (cubed)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 1 1/4 cups All-Purpose Flour (sifted)
- 1 Large Egg (at room temperature)
- 1 teaspoon Vanilla Extract (high quality)
Cinnamon Sugar Coating
- 1/2 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon
- 1 pinch Salt
Mexican Chocolate Dipping Sauce
- 4 ounces Dark Chocolate (chopped, 60% cacao)
- 1/2 cup Heavy Cream
- 1/4 teaspoon Ground Cinnamon
- 1 pinch Cayenne Pepper (optional for heat)
Frying
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a shallow bowl or plate, whisk together the 1/2 cup sugar, 1 tablespoon cinnamon, and a pinch of salt for the coating. Set aside.
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2
In a medium saucepan over medium-high heat, combine the water, cubed butter, 2 tablespoons sugar, and 1/2 teaspoon salt. Bring the mixture to a rolling boil.
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3
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 a smooth dough ball forms.
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4
Continue to cook the dough over low heat for 1-2 minutes, stirring constantly. You are looking for a thin film to form on the bottom of the pan; this ensures the flour is cooked and excess moisture has evaporated.
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5
Transfer the dough to a large mixing bowl and let it cool for 5 minutes. You want it warm, but not hot enough to scramble the egg.
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6
Add the vanilla extract and the egg to the dough. Using a hand mixer or wooden spoon, beat until the egg is fully incorporated and the dough is smooth and glossy. It may look like it's separating at first, but keep mixing!
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7
Transfer the dough to a heavy-duty piping bag fitted with a large open star tip (like Wilton 1M or 2D). This creates the classic ridges that get extra crispy.
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8
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 375°F (190°C). Use a candy thermometer to maintain this temperature consistently.
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9
Carefully pipe 4-6 inch lengths of dough into the hot oil, using kitchen shears to snip the dough at the end of the piping tip. Do not overcrowd the pan; 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
Remove the churros with a slotted spoon and drain briefly on a paper-towel-lined plate for about 30 seconds.
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12
While still hot, roll 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 small bowl. Let sit for 1 minute, then whisk until smooth. Stir in the cinnamon and cayenne.
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14
Serve the churros immediately while warm and crisp, with the chocolate sauce on the side for dipping.
💡 Chef's Tips
Always use a star-shaped piping tip; the ridges increase surface area for crunch and prevent the churro from exploding in the oil by allowing steam to escape. Maintain your oil temperature between 370°F and 380°F—if it's too cool, the churros will be greasy; if too hot, they'll be raw inside. Don't skip the cooling step before adding the egg, or you'll end up with bits of cooked egg in your dough. If you don't have a piping bag, a sturdy freezer bag with a corner snipped off works, though you won't get the signature ridges.
🍽️ Serving Suggestions
Pair with a steaming cup of thick Spanish-style hot chocolate or a bold Espresso. Serve alongside a scoop of dulce de leche or vanilla bean ice cream for a decadent plated dessert. Offer a side of fresh strawberries or raspberries to cut through the richness of the fried dough. For a festive touch, sprinkle a little extra fleur de sel over the chocolate dipping sauce.