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Homemade Churros with Chocolate Dipping Sauce

A stack of freshly fried, golden brown churros heavily coated in cinnamon sugar, served with chocolate dipping sauce.
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Make crispy, soft churros dusted in cinnamon sugar using this simple fried choux pastry recipe, complete with a rich chocolate sauce.

Ingredients

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  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup all-purpose flour
  • 3 large eggs
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • For the Chocolate Sauce: 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Combine water, butter, salt, and 1 tablespoon of sugar in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat.
  2. Remove the pan from the heat immediately. Add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
  3. Return the pan to low heat and cook, stirring constantly, for about 1 minute to dry out the dough slightly.
  4. Transfer the dough to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 5 minutes.
  5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough will look separated at first but will come together. This is your choux pastry.
  6. Prepare your frying station. Pour 2 to 3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to check the temperature; maintaining this heat is key for good results, similar to the precision you get with a sous-vide precision cooker for other recipes.
  7. Transfer the dough to a piping bag fitted with a large open star tip (like a Wilton 1M).
  8. Carefully pipe 5- to 6-inch strips of dough directly into the hot oil, using scissors to cut the dough from the tip. Do not overcrowd the pot; fry in batches.
  9. Fry the churros for 2 to 3 minutes per side, turning occasionally, until they are deep golden brown and puffed.
  10. Remove the churros with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  11. While the churros are still warm, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon in a shallow dish. Roll the churros in the cinnamon sugar mixture until fully coated.
  12. To make the sauce, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then stir until smooth. Stir in the vanilla extract.
  13. Serve the warm churros immediately with the chocolate dipping sauce. If you are focusing on meal planning for treats, these are best eaten fresh.

Notes

  • For the best texture, make sure your oil temperature stays consistent. If the oil is too cool, the churros will absorb too much grease.
  • If you do not have a piping bag, you can place the dough in a sturdy zip-top bag and snip off a corner, though the star shape is traditional.
  • For a richer sauce, consider this a step toward better meal delivery services quality, using high-quality chocolate.

Nutrition

Find it online: https://blissbatter.com/easy-churros-homemade-recipe-cinnamon-sugar/