Get ready to transport your taste buds straight to the vibrant streets of Mexico with these mouthwatering homemade churros! Imagine biting into a golden, crispy exterior that gives way to a soft, pillowy inside, coated in sweet cinnamon sugar and served with a luxurious chocolate dipping sauce. Whether you're a dessert enthusiast or a culinary adventurer, these churros are about to become your new obsession – and the best part? You can make them right in your own kitchen!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 tablespoon cinnamon
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the churro dough: In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove the pan from heat and immediately add flour and salt. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes. This prevents the eggs from cooking when added.
- Add eggs one at a time, beating thoroughly after each addition. The dough should become smooth and glossy.
- Transfer the dough to a piping bag fitted with a star-shaped tip. If you don't have a piping bag, use a strong plastic bag with a corner cut off.
- Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
- Pipe 4-inch lengths of dough directly into the hot oil, using scissors or a sharp knife to cut the dough from the piping tip.
- Fry churros in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
- Remove churros with a slotted spoon and drain on paper towels to remove excess oil.
- Mix sugar and cinnamon in a shallow dish. While churros are still warm, roll them in the cinnamon-sugar mixture to coat completely.
- For the chocolate dipping sauce, create a double boiler by placing chocolate chips and heavy cream in a heat-safe bowl over a pot of simmering water.
- Stir the chocolate mixture constantly until smooth and fully melted, about 3-5 minutes. Remove from heat.
- Serve warm churros immediately with the chocolate dipping sauce on the side.
- Pro tip: For best results, serve churros immediately after cooking for maximum crispiness and warmth.
Tips
- Temperature is Key: Use a candy thermometer to ensure your oil is exactly 375°F. Too cool, and your churros will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
- Piping Technique: For professional-looking churros, use a star-tipped piping bag. If you don't have one, a strong plastic bag with a corner snipped off works perfectly.
- Dough Consistency Matters: When mixing the dough, make sure it forms a smooth ball and pulls away from the pan's sides. This ensures a perfect texture.
- Drain Thoroughly: Always let churros drain on paper towels to remove excess oil, keeping them crisp and not greasy.
- Serve Immediately: Churros are best enjoyed fresh and warm. The crispy exterior and warm interior are at their peak right after cooking.
- Chocolate Sauce Tip: Stir the chocolate mixture constantly when melting to prevent burning and ensure a smooth, glossy sauce.
- Make-Ahead Option: You can prepare the dough in advance and refrigerate, but fry the churros just before serving for the best texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 140mg
