Ingredients
Equipment
Method
Churros in Steps
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a gentle boil over medium heat. Once boiling, remove from heat and add the flour all at once. Stir quickly until the mixture forms a thick dough. Let it cool for a few minutes.
- Once the dough has cooled slightly, add the vanilla extract and eggs, one at a time, mixing well after each addition. The dough should be smooth and glossy.
- In a large pot, pour in vegetable oil until it’s about 2-3 inches deep. Heat the oil over medium-high heat to about 350°F (175°C). Use a cooking thermometer for accuracy.
- Transfer the dough into a piping bag fitted with a star tip. Once the oil is hot, carefully pipe long strips of dough into the oil, cutting them off with scissors as you go.
- Fry the churros for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to flip them halfway through frying.
- Once fried, remove the churros from the oil and let them drain on paper towels. In a shallow dish, mix the sugar and ground cinnamon. Roll the hot churros in the cinnamon sugar until fully coated.
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate or chocolate chips. Stir until melted and smooth. Add the ground cinnamon and a pinch of salt, mixing well.
Notes
- Churros are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.
- To reheat, place churros in a preheated oven at 350°F (175°C) for about 5-7 minutes.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.