Description
Crispy on the outside, soft on the inside, these homemade Churros with Chocolate Sauce are the ultimate fried treat. Coated in cinnamon sugar and paired with rich chocolate for dipping, this easy churro recipe delivers carnival-worthy flavor at home!
Ingredients
Cinnamon Sugar Coating:
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1/4 cup caster / superfine sugar
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2 tsp ground cinnamon
Churros:
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1 cup plain / all-purpose flour
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1 tsp baking powder
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Pinch of salt
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1 tbsp vegetable, canola, or olive oil (not extra virgin)
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1 cup boiling water
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2 cups+ vegetable or canola oil (for frying)
Chocolate Sauce:
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1/2 cup dark chocolate or semi-sweet chocolate chips
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1/2 cup thickened / heavy cream
Instructions
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Cinnamon sugar: Combine sugar and cinnamon in a shallow bowl and set aside.
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Batter: In a bowl, mix flour, baking powder, and salt. Add oil and boiling water. Mix until it becomes a thick, sticky dough.
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Prepare piping bag: Transfer dough into a piping bag fitted with an 8mm (1/3″) star tip. Set aside.
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Heat oil: In a pot or deep skillet, heat 5 cm (2″) oil over medium-high heat to 170°C/340°F, or until a bread cube turns golden in 20 seconds.
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Pipe & snip: Pipe 15 cm (6″) lengths of dough into hot oil, snipping ends with scissors near the surface. Fry 3–4 at a time.
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Cook: Fry churros for 2–3 minutes, turning until golden and crisp.
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Drain & coat: Drain on paper towels and roll immediately in cinnamon sugar. Serve hot with chocolate sauce.
Chocolate Sauce:
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Combine chocolate and heavy cream in a heatproof bowl.
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Microwave in 30-second intervals, stirring in between until smooth. Let cool 5 minutes to thicken before serving.
Notes
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Makes about 12 x 15 cm (6″) churros or 20 shorter ones.
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Use chocolate meant for baking for the best melting consistency.
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For minimal oil usage, fry in a wok or small deep skillet.
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To make ahead: Cool churros completely, store without sugar coating. Reheat in a 180°C/350°F oven until crisp, then roll in sugar.
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No sugar in the batter—it’s all in the coating and sauce