Churros are a classic Spanish treat that combines crispy dough with a dusting of cinnamon sugar and a rich, velvety chocolate sauce. These sweet pastries are loved worldwide and are often enjoyed for breakfast or dessert. This recipe guides you step-by-step on how to make churros from scratch, ensuring you achieve the perfect crispy exterior and soft interior. Paired with a luxurious chocolate dipping sauce, these churros will be the star of any occasion.
Ingredients
For the Churros:
- 1 cup (240ml) water
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon (13g) granulated sugar
- ⅛ teaspoon salt
- 1 cup (120g) all-purpose flour
- 1 large egg (50g)
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Sauce:
- 3 oz (85g) bittersweet chocolate, chopped
- ½ cup (120g) heavy cream
Step-by-Step Instructions
Prepare the Dough:
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Combine Water, Butter, Sugar, and Salt:
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a gentle boil over medium heat. Stir occasionally to ensure that the butter is fully melted and the sugar dissolves. -
Add the Flour:
Once the water mixture comes to a boil, remove it from the heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball. Continue stirring until the dough pulls away from the sides of the pan. This ensures a smooth texture for piping. -
Let the Dough Cool:
Allow the dough to cool for about 5 minutes. This helps prevent the egg from cooking prematurely when added to the mixture.
Finish the Dough:
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Incorporate the Egg and Vanilla:
After the dough has cooled, add the egg and vanilla extract. Beat the dough until the egg is fully incorporated, and the dough becomes smooth and thick. -
Transfer the Dough to a Piping Bag:
Once the dough is smooth, transfer it to a piping bag fitted with a large star tip. This will create the traditional ridged texture of the churros.
Heat the Oil:
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Prepare the Frying Oil:
In a heavy-bottomed pot, heat 2 inches of vegetable oil over medium-high heat to 375°F (190°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cold, the churros will absorb too much oil, and if it’s too hot, they may brown too quickly. -
Test the Oil Temperature:
Drop a small piece of dough into the hot oil. If it rises to the surface and begins to sizzle immediately, the oil is ready for frying.
Prepare the Cinnamon Sugar Coating:
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Mix the Sugar and Cinnamon:
In a shallow dish, combine the sugar and cinnamon. Set aside for later use to coat the churros once they’re fried.
Make the Chocolate Sauce:
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Simmer the Cream:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. -
Add the Chocolate:
Pour the hot cream over the chopped bittersweet chocolate and let it sit for 1 minute. Stir until the chocolate is completely melted, and the sauce is smooth.
Frying Process:
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Pipe the Dough into the Hot Oil:
Carefully pipe 4-inch lengths of dough into the hot oil. Use scissors to cut the dough at the end of each churro to ensure clean, uniform pieces. -
Fry the Churros:
Fry the churros for 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to turn them halfway through the frying process. -
Drain Excess Oil:
Transfer the fried churros to a plate lined with paper towels to absorb excess oil.
Coat the Churros:
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Roll in Cinnamon Sugar:
While the churros are still warm, roll them in the cinnamon-sugar mixture. Ensure each churro is evenly coated in the sweet, aromatic blend.
Serve and Enjoy:
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Serve with Chocolate Sauce:
Serve the churros immediately with the rich chocolate sauce for dipping. The warm churros, coated in cinnamon sugar, and paired with the smooth chocolate sauce make for an irresistible treat.
Pro Tips for Perfect Churros:
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Maintain Oil Temperature:
Keeping the oil at a constant 375°F is critical for achieving crispy churros. Use a thermometer to monitor the temperature closely. If the oil is too hot, the churros will burn, and if it’s too cold, they will be greasy. -
Avoid Overcrowding the Pot:
Fry the churros in small batches to prevent overcrowding. If the pot is overcrowded, the oil temperature will drop, resulting in greasy churros that won’t crisp up properly. -
Pat Off Excess Oil:
After frying, transfer the churros to a plate lined with paper towels to drain any excess oil. This helps keep them light and crispy. -
Serve Immediately for Best Texture:
Churros are best served fresh and warm. If you let them sit too long, they will lose their crispiness. Enjoy them immediately for the perfect churro experience. -
Keep the Chocolate Sauce Warm:
The chocolate sauce should be served warm for dipping. If it cools down, it can thicken. Gently reheat it before serving to maintain its smooth consistency.
Variations:
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Mexican Style:
For a spicy twist, add a pinch of cayenne pepper to the chocolate sauce. This will give the sauce a subtle heat that complements the sweetness of the churros. -
Filled Churros:
For a richer treat, fill the churros with dulce de leche or chocolate ganache before frying. This adds a creamy, gooey center that contrasts wonderfully with the crispy exterior. -
Chocolate Churros:
Add cocoa powder to the dough to make chocolate churros. These churros have a rich, deep chocolate flavor that pairs beautifully with the chocolate dipping sauce. -
Coffee-Infused Chocolate Sauce:
For a coffee-flavored twist, add a shot of espresso to the chocolate sauce. The bitter notes of coffee balance the sweetness of the churros, creating a more complex flavor profile.
Frequently Asked Questions (FAQs):
Can I make churros ahead of time?
Churros are best enjoyed fresh. However, if you need to make them ahead of time, you can store them in an airtight container at room temperature for up to 24 hours. To restore their crispiness, reheat them in the oven at 350°F (175°C) for about 5 minutes.
What should I do if my churros are greasy?
If your churros are greasy, the oil temperature may have been too low during frying. Ensure that the oil is at 375°F (190°C) before frying, and avoid overcrowding the pot. This will help the churros cook evenly and remain crispy without absorbing excess oil.
Can I use a different kind of chocolate for the sauce?
Yes, you can use milk chocolate, semi-sweet chocolate, or even white chocolate for the sauce, depending on your preference. Keep in mind that milk chocolate will create a sweeter, creamier sauce, while bittersweet chocolate will result in a richer, more intense flavor.
Can I make the churro dough in advance?
Yes, you can make the churro dough ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to fry, let the dough come to room temperature before piping and frying the churros.
Can I use a churro maker instead of piping the dough?
Yes, you can use a churro maker to shape the dough instead of piping it with a bag. This tool makes it easier to form the churros, especially if you don’t have a piping bag with a star tip.
Conclusion
Authentic Spanish churros with rich chocolate sauce are a delicious and indulgent treat that brings the flavors of Spain to your kitchen. With a crispy exterior, soft interior, and sweet cinnamon sugar coating, these churros will impress anyone who tries them. The rich chocolate sauce adds the perfect finishing touch, making this recipe a true crowd-pleaser. Whether you’re preparing them for a special occasion or a casual treat, churros are always a good choice. Try out the variations, explore different flavors, and enjoy the ultimate churro experience with family and friends.