Churros with Cinnamon Sugar and Chocolate Sauce
Golden and crisp on the outside, soft and airy on the inside—these classic churros are impossible to resist, especially when paired with rich, velvety chocolate sauce. For perfectly shaped churros with a delightfully crispy exterior, use a closed star piping tip. It creates those iconic fluted edges that not only look authentic but also maximize crunch in every bite.
- Yield
- 10-12
Directions
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Prepare the Churro Dough
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In a large saucepan over medium-high heat, combine the water, butter, salt, and sugar. Bring to a rolling boil. Once boiling, immediately remove the pan from the heat.
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Using a wooden spoon, add the flour all at once and stir vigorously until fully incorporated (about 30–60 seconds).
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Return the pan to medium heat and cook, stirring constantly, for another 30 seconds to dry the dough slightly.
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Transfer the mixture to a stand mixer fitted with a paddle attachment (or use a hand mixer).
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Add the Eggs
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Mix the dough on medium speed. Add 3 eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
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Add the vanilla extract. Continue mixing until the dough is smooth, glossy, and ribbons form around the beaters or paddle.
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If the dough is too stiff and clings to the beater, beat in a little extra egg until the desired consistency is reached.
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Fry the Churros
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Heat at least 2 inches of oil in a deep, heavy-bottomed pot to 370°F (188°C).
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Fit a pastry bag with a large closed star tip and fill it with the dough.
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Pipe 6-inch lengths of dough directly into the hot oil, cutting with scissors if needed. Fry 3 at a time for 1.5 to 2 minutes per side, or until golden brown.
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Using tongs or a slotted spoon, transfer churros to a paper towel-lined plate to drain for 30 seconds.
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Coat in Cinnamon Sugar
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In a shallow bowl, whisk together the sugar and cinnamon.
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While still warm, roll the churros in the cinnamon sugar until evenly coated. Shake off any excess.
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Make the Chocolate Sauce
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Place the chopped chocolate in a heatproof bowl.
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In a small saucepan over medium heat, bring the heavy cream to a simmer (do not boil).
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Pour the hot cream over the chocolate and let sit for 1 minute.
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Starting in the center, whisk the mixture gently until smooth and glossy.
From Shawnie's class “Churros with Cinnamon Sugar and Chocolate Sauce” (also taught in Cinco de Mayo Celebration, Spanish Paella)
