Description
Easy Homemade Churros with Chocolate Sauce Recipe
Ingredients:
For the Churros:
1 cup water
2 tbsp unsalted butter
2 tbsp sugar
1/4 tsp salt
1 cup all-purpose flour
2 eggs
1/2 tsp vanilla extract
For the Cinnamon-Sugar Coating:
1/2 cup sugar
1 tsp cinnamon
For the Chocolate Sauce:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tsp vanilla extract
Instructions:
Heat water, butter, sugar, and salt. Add flour and stir until dough pulls away from the pot.
Let cool, then mix in eggs and vanilla.
Pipe into hot oil and fry to golden perfection.
Coat churros in a cinnamon-sugar mixture.
Prepare chocolate sauce by heating cream, adding chocolate, and stirring in vanilla.
Enjoy your delicious, homemade churros!
#FriedDoughHeaven
Step-by-Step Guide
1. In a medium saucepan, combine 1 cup water, 2 tbsp butter, 2 tbsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring until the butter melts.
2. Remove from heat and immediately add the 1 cup of flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Transfer the dough to a mixing bowl and let it cool for 5-7 minutes. Using a hand mixer or by hand, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the 1/2 tsp vanilla extract until the dough is glossy and sticky.
4. Heat 2-3 inches of vegetable oil in a heavy pot to 375°F (190°C). Spoon the dough into a piping bag fitted with a large open star tip (like a 1M or 8B).
5. Carefully pipe 5-6 inch strips of dough directly into the hot oil, using scissors to cut the dough. Fry 3-4 at a time for 2-3 minutes per side until deeply golden brown.
6. Remove with a slotted spoon and drain on a paper towel-lined plate for 30 seconds. While still warm, roll each churro in the cinnamon-sugar mixture (1/2 cup sugar + 1 tsp cinnamon).
7. For the sauce, heat 1/2 cup heavy cream until just simmering. Pour over 4 oz of chopped chocolate in a bowl. Let sit for 2 minutes, then whisk until smooth. Stir in 1 tsp vanilla.
Serving Suggestions
Serve your warm churros immediately with the rich chocolate sauce for dipping. For a festive twist, offer a side of dulce de leche or a berry coulis. They pair perfectly with a cup of strong coffee, hot chocolate, or even a scoop of vanilla ice cream for an indulgent dessert. Arrange on a wooden board for a rustic, shareable presentation at parties.
How-to Summary
Create a choux pastry dough by boiling water, butter, sugar, and salt, then mixing in flour. Cool slightly, then beat in eggs and vanilla. Pipe the dough into hot oil (375°F) and fry until golden. Drain briefly, then roll in cinnamon-sugar. For the sauce, pour hot cream over chopped chocolate, let melt, then whisk smooth and add vanilla.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to a day in advance. Store it covered in the refrigerator. Let it come to room temperature for easier piping.
What if I don’t have a piping bag? You can use a sturdy plastic bag with a corner snipped off, though the star shape helps with crispness. Alternatively, you can form logs by hand, though the texture will differ.
How do I keep fried churros crispy? Churros are best served immediately. To keep them warm and crisp for a short time, place them on a wire rack in a single layer in a 200°F oven.
Can I bake these instead of frying? For a lighter version, pipe onto a parchment-lined baking sheet, brush with melted butter, and bake at 425°F for 15-20 minutes. They will be softer, not crispy.
Why is my dough too runny or too thick? Runny dough often means the eggs were added while the base was too hot. Thick, unpipeable dough can result from not cooking the flour mixture long enough initially.
Common Mistakes to Avoid
- Adding eggs to hot dough, which can cook them and create a lumpy mixture. Let the dough cool first.
- Frying at too low a temperature, resulting in greasy, soggy churros. Use a thermometer to maintain 375°F.
- Overcrowding the pot, which causes the oil temperature to drop drastically.
- Using chocolate chips for the sauce (they contain stabilizers). Use pure baking chocolate for a smoother, glossier finish.
- Coating the churros in sugar when they are too oily or too cool; a brief drain and a warm coating ensure the sugar sticks perfectly.
Conclusion
Mastering homemade churros is a rewarding kitchen project that delivers incredible, fresh-from-the-fryer flavor far superior to any fair-bought version. By following this detailed guide and avoiding common pitfalls, you can create perfectly crispy, cinnamon-sugar coated delights with a luxurious chocolate dip. This recipe proves that with a few simple techniques, you can bring a taste of authentic fried dough heaven right into your home. Gather your ingredients, heat that oil, and get ready to enjoy the irresistible crunch and joy of homemade churros.
