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This crispy-on-the-outside, soft-on-the-inside churros recipe has transformed my weekend brunches into something truly special. The simplicity of the ingredients belies how incredibly delicious these golden treats are when paired with rich chocolate sauce.
I first made these churros for a Cinco de Mayo gathering, and they disappeared faster than any other dish. Now they've become my go-to impressive but easy dessert whenever friends come over.
Ingredients
- All purpose flour: Forms the base of our dough providing structure
- Baking powder: Gives just enough lift without making them too cakey
- Salt: Balances the sweetness and enhances flavor
- Vegetable oil: In the dough ensures tenderness
- Boiling water: Activates the baking powder and creates steam for light texture
- Cinnamon and sugar: For that classic churro coating
- Dark chocolate chips: For the richest dipping sauce
- Heavy cream: Creates a silky smooth chocolate sauce
How To Make Churros
- Prepare the coating:
- Mix caster sugar and ground cinnamon in a shallow bowl until well combined. This will be the magical coating that gives churros their signature sweet spice flavor.
- Make the batter:
- Combine flour, baking powder and salt in a bowl. Pour in oil and boiling water, then mix quickly until just combined. The texture should resemble a thick, sticky dough rather than a thin batter. This consistency ensures churros that hold their shape when fried.
- Prepare for piping:
- Transfer the warm dough to a piping bag fitted with a star tip nozzle. The star shape creates those distinctive ridges that trap the cinnamon sugar and make churros extra crispy on the outside.
- Heat the oil:
- Pour oil to about 2 inches depth in a small pot or wok and heat to 340°F. The correct temperature is crucial. Too cool and churros absorb oil becoming greasy. Too hot and they brown before cooking inside.
- Pipe and fry:
- Carefully pipe 6inch lengths directly into the hot oil, snipping close to the surface with scissors to avoid splashing. Cook 3 to 4 pieces at once, turning occasionally until golden brown and crisp, about 2 to 3 minutes.
- Coat and serve:
- Drain briefly on paper towels then immediately roll in the cinnamon sugar mixture while still hot. The residual oil helps the coating stick perfectly. Serve immediately with warm chocolate sauce.
- Create chocolate sauce:
- Combine chocolate chips and heavy cream in a microwave safe bowl. Heat in 30second intervals, stirring between each until completely smooth. Allow to cool slightly to achieve the perfect dipping consistency.
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These churros remind me of street vendors in Madrid where I first fell in love with them. The vendor would pipe the dough directly into the oil in long spirals, creating the most magnificent golden treats. While my homemade version might be simpler, the taste takes me straight back to those Spanish streets.
Storage and Reheating
If you want to make these ahead, skip the sugar coating step initially. Allow the fried churros to cool completely before storing in an airtight container at room temperature. They will soften over time, which is normal. When ready to serve, reheat in a 350°F oven for about 5 minutes until they become crisp again, then roll in the cinnamon sugar mixture while warm.
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Troubleshooting Tips
The consistency of the dough can vary slightly depending on your location, especially in high altitude or humid tropical areas. If your dough appears too runny compared to what you expect, simply add a little more flour, one tablespoon at a time. Conversely, if the dough seems too stiff, add a small amount of hot water until you reach the right consistency. The perfect dough should be thick enough to hold its shape when piped but soft enough to squeeze through the piping bag.
Serving Suggestions
While these churros are magnificent with the chocolate dipping sauce, consider offering additional options for a churro bar experience. Dulce de leche, strawberry sauce, or even a simple vanilla glaze make wonderful alternatives. For a truly indulgent dessert, serve alongside vanilla ice cream and let guests create their own churro sundaes.
Variations to Try
If you do not have a piping bag, you can still enjoy this recipe by dropping small spoonfuls of dough into the hot oil to create churro bites or "churro doughnut holes." These bite-sized versions cook even faster and are perfect for parties. For a flavor twist, add a teaspoon of vanilla extract to the dough or experiment with different spices in the sugar coating such as cardamom or nutmeg.
Frequently Asked Questions
- → How can I make churros without a piping bag?
If you don't have a piping bag, spoon small dollops of the dough directly into the oil to make churro doughnut balls. They taste just as delicious and fry up quickly!
- → Why is there no sugar in the churro dough?
The sweetness comes from the cinnamon sugar coating and the chocolate sauce. Adding sugar to the dough isn't necessary since the outer coating brings plenty of flavor.
- → What kind of oil is best for frying churros?
Neutral oils like vegetable, canola, or light olive oil work well for frying churros. Avoid using extra virgin olive oil as it can overpower the flavor.
- → How do I store leftover churros?
Store leftover churros in an airtight container at room temperature. Reheat them in a 180°C/350°F oven for 5 minutes to crisp them up again before rolling in cinnamon sugar.
- → Can I make churros ahead of time?
Yes, you can make the churros ahead of time but avoid rolling them in the sugar until just before serving. Reheat them in the oven to regain their crispness, then coat them with the cinnamon sugar.
- → Why is my churro dough too wet or dry?
Humidity and altitude can affect the dough consistency. If the dough is too wet, add a little more flour. If it's too dry, incorporate a tiny bit of water until the texture is sticky and thick.