Prep Time 20 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Golden, crispy churros coated in cinnamon sugar, paired with a rich and velvety chocolate dipping sauce. This classic Spanish treat is easy to make at home and perfect for dessert lovers! Serve them fresh and warm for the best experience.

Ingredients
    For the Churros
  • 1 cup (240ml) water
  • ½ cup (115g) unsalted butter
  • 2 tbsp (25g) granulated sugar
  • ¼ tsp salt
  • 1 cup (125g) all-purpose flour (sifted)
  • 2 large eggs
  • ½ tsp vanilla extract
  • Vegetable oil (for frying)
    • For the Cinnamon Sugar Coating
  • ½ cup (100g) granulated sugar
  • 1 tsp ground cinnamon
    • For the Chocolate Dipping Sauce
  • ½ cup (120ml) heavy cream
  • 100 g dark chocolate (chopped)
  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) honey or maple syrup
  • ¼ tsp vanilla extract
Instructions
    Prepare the Churro Dough
  1. 1
    In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Stir until the butter melts and the mixture starts to boil. Reduce heat to low and add the sifted flour. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat and let the dough cool for 5 minutes.
    2. Incorporate the Eggs
  2. 2
    Add vanilla extract, then beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, thick, and slightly sticky. Transfer the dough to a piping bag fitted with a large star tip (e.g., 1M or 2D).
    3. Fry the Churros
  3. 3
    Heat vegetable oil in a deep pan to 180°C (350°F). Pipe 4-6 inch strips of dough directly into the hot oil, using scissors or a knife to cut each churro. Fry in batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
    4. Coat the Churros
  4. 4
    Mix granulated sugar and cinnamon in a shallow bowl. Roll warm churros in the cinnamon sugar mixture until fully coated.
    5. Make the Chocolate Dipping Sauce
  5. 5
    Heat heavy cream in a small saucepan over medium heat until it starts to simmer (do not boil). Remove from heat and add chopped chocolate, butter, and honey. Let sit for 1-2 minutes, then stir until smooth. Stir in vanilla extract and serve warm.
    6. Serve and Enjoy!
  6. 6
    Serve the warm churros with the chocolate dipping sauce on the side. Enjoy immediately!
Note

Storage: Churros are best eaten fresh but can be stored in an airtight container for up to 2 days. Reheat in an oven at 175°C (350°F) for 5-7 minutes.

Make Ahead: The dough can be prepared ahead and refrigerated for up to 1 day before frying.

Alternative Cooking Methods: Churros can be baked at 200°C (400°F) for 20-25 minutes or air-fried at 190°C (375°F) for 10-12 minutes.

Chocolate Variations: Use milk chocolate for a sweeter sauce or add a pinch of sea salt for depth.

Read it online: https://petitepanini.com/recipe/churros-with-chocolate-dipping-sauce/