Churros

A fried dough dessert can be found in nearly every cuisine, and while it is difficult to pick a favorite, the Spanish churro is especially beloved. In Spain, churros are often dipped in coffee for breakfast or enjoyed with chocolate sauce as a dessert. Many countries have adopted churros with their own unique twists since their creation. This version is a hybrid of the Mexican style, which is typically rolled in cinnamon sugar, and the Spanish style, which is served with a chocolate dipping sauce and does not include cinnamon.

Prep Time: 10mins
Cook Time: 35mins
Yields: 16

Ingredients

Churros

• 6 Tbsp. (85 g.) unsalted butter
• 2 Tbsp. plus 1 c. granulated sugar, divided
• 1 tsp. pure vanilla extract
• 1 cup (120 g.) all-purpose flour
• 1 tsp. kosher salt
• 1/4 cup ground cinnamon
• 2 large eggs
• Vegetable oil, for frying

Chocolate Dipping Sauce

• 3/4 cup dark chocolate chips
• 3/4 cup heavy cream
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt

Directions

Churros

Step 1

In a large saucepan over medium heat, bring butter, 2 tablespoons sugar, and 1 cup water to a boil, then stir in vanilla. Remove from heat and add flour and salt. Stir with a wooden spoon until thickened, about 30 seconds. Let cool 10 minutes.

Step 2

Meanwhile, on a rimmed baking sheet or large plate, mix cinnamon and remaining 1 cup sugar.

Step 3

Using a handheld mixer on medium speed, add eggs one at a time, beating to blend after each addition. Transfer mixture to a piping bag fitted with a large open star tip.

Step 4

Into a large pot fitted with a deep-fry thermometer, pour oil to come halfway up sides. Heat over medium-high heat until thermometer registers 375°. Holding piping bag a few inches above oil, carefully pipe churros into 6″-long ropes. Using kitchen scissors, cut off dough from piping bag.

Step5

Working in batches, fry churros, turning as needed, until golden brown, 4 to 5 minutes; make sure oil registers 375° between batches. Using a slotted spoon or tongs, immediately roll churros in cinnamon sugar, then transfer to a wire rack.

Chocolate Dipping Sauce

Step 1

Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chips and let sit 2 minutes. Add cinnamon and salt and whisk until combined and smooth.

Step 2

Arrange churros on a platter. Serve with dipping sauce alongside.

Storage

Like any crispy treat, these are best eaten as soon as they’re made. But you can wrap the uncooked dough in plastic wrap and refrigerate it up to 1 day. If it’s too thick to pipe, let it sit out at room temperature for 30 minutes, then try again.