Churros are made with the same type of batter as cream puffs or éclairs, although they are puffy like doughnuts on the inside.
These delicious treats originate from Spanish and Portuguese cuisine, and are often served with a chocolate dipping sauce, but you can also stuff them with your favourite fillings like Nutella for a sweeter experience.
If anyone in your family has a sweet tooth, whipping up a batch of these quick and easy churros will only take 45 minutes from start to finish.
For the churros
- 1 cup water
- 6 tbsp butter
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 2 large eggs
- Vegetable oil, for frying
- Cinnamon sugar
For the chocolate dipping sauce
- 3/4 cup dark chocolate chips
- 3/4 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
- Using a hand mixer, beat in eggs one at a time, until combined to the cooled mixture. Transfer mixture to a piping bag fitted with a large open star tip.
- In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 190°C. Holding the piping bag a few centimetres above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from piping bag.
- Fry until golden, for 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 190°C before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
- Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine.
- Serve churros with chocolate dipping sauce.
*Important note: the 10-minute cooling time before frying is very important. Your batter will stiffen as it cools allowing it to fry better.
This recipe was found on delish.com