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Crispy Churros with Chocolate

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These crispy churros with a perfectly balanced cinnamon-sugar coating and a silky chocolate dipping sauce are an irresistible treat, perfect for any occasion and easy to make in under 30 minutes.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 2 1/2 tablespoons (35 g) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons (30 ml) vegetable oil (or light olive oil)
  • 1 cup (125 g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (480 ml) vegetable oil for frying (can substitute with canola or peanut oil)
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 ounces (115 g) dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter
  • 1 tablespoon (15 ml) light corn syrup or honey (optional)
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine 1 cup water, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring to a rolling boil over medium-high heat, then remove from heat immediately.
  2. Quickly stir in 1 cup all-purpose flour with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 to 2 minutes.
  3. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
  4. Beat in 2 large eggs, one at a time, mixing well after each addition until the dough is smooth and shiny. Stir in 1 teaspoon vanilla extract.
  5. Pour vegetable oil into a deep frying pan or heavy pot to a depth of about 2 inches. Heat oil to 375°F (190°C) using a cooking thermometer.
  6. Fill a piping bag fitted with a large star tip with the dough. Pipe 4-inch strips of dough directly into the hot oil, cutting the dough with scissors or a knife at the base. Fry in batches, avoiding overcrowding.
  7. Fry churros for about 2 to 3 minutes per side or until golden brown and crispy. Use a slotted spoon to turn them gently halfway through cooking.
  8. Remove churros from oil and place on a wire rack over a baking sheet to drain excess oil. While still warm, toss churros in a mixture of 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon.
  9. In a small saucepan, gently heat 1/2 cup heavy cream until it simmers. Remove from heat and add 4 ounces chopped dark chocolate, 1 tablespoon butter, 1 tablespoon light corn syrup (optional), and a pinch of salt. Stir until smooth and glossy.
  10. Serve churros warm with the chocolate sauce on the side for dipping.

Notes

Keep oil temperature steady at 375°F to avoid greasy or burnt churros. Cool dough before adding eggs to prevent scrambling. Fry in small batches to maintain oil temperature. Toss churros in cinnamon sugar while warm but not piping hot for best coating. Use good-quality dark chocolate for the dipping sauce. For gluten-free, substitute flour with a gluten-free blend and add xanthan gum if needed. Dairy-free chocolate sauce can be made with coconut cream and dairy-free chocolate.

Nutrition

Keywords: churros, crispy churros, chocolate dipping sauce, cinnamon sugar, fried dessert, easy churros recipe, Mexican dessert

Find it online: https://evabake.com/crispy-churros-with-chocolate-recipe-easy-irresistible-dipping-treat/