About this recipe

✨

Recipe highlight

Why you’ll love it

Pipe, fry, roll in sugar — fastest dessert to make people happy. 🔥

Ingredients

• For the churros
• 💧 Water: 240 ml (1 cup / 8 fl oz)
• 🧈 Unsalted butter: 60 g (¼ cup / 2.1 oz) dairy
• 🧂 Salt: 2 g (½ tsp / 0.07 oz)
• 🌾 All-purpose flour: 150 g (1¼ cups / 5.3 oz) gluten
• 🥚 Large eggs: 2 (≈50 g / 1.8 oz each) egg
• 🥄 Vanilla extract: 5 ml (1 tsp / 0.17 fl oz)
• 🌽 Oil for frying (neutral): 1–1.5 l (1–1.5 qt)
• For the cinnamon sugar
• 🧂 White sugar: 80 g (⅓ cup / 2.8 oz)
• 🌿 Ground cinnamon: 5 g (2 tsp / 0.17 oz)
• For the chocolate sauce (optional, but do it)
• 🍫 Dark chocolate, chopped: 100 g (3.5 oz)
• 🥛 Heavy cream or milk: 120 ml (½ cup / 4 fl oz) dairy
• 🍯 Honey or sugar: 10–15 ml (2–3 tsp)

Preparation

• 1 Make the dough base In a saucepan bring water, butter, and salt to a boil. Once butter is melted, turn heat to low and add the flour all at once. Stir vigorously 1–2 min until it pulls away from the sides and forms a smooth ball.
• 2 Cool slightly & add eggs Transfer the dough to a bowl. Let it cool 3–4 min. Add vanilla, then beat in eggs one at a time until glossy and pipeable (not runny). Dough should be thick but squeezable.
• 3 Prepare the sugar Mix sugar and cinnamon in a shallow dish. Set aside.
• 4 Heat the oil In a wide pot heat oil to 175–180°C (347–356°F).
• 5 Pipe & fry Transfer dough to a piping bag fitted with a large star tip. Pipe 10–12 cm (4–5 in) strips directly into the hot oil, cutting with scissors. Fry 2–3 min per side until deep golden.
• 6 Coat Drain briefly on paper, then immediately roll in cinnamon sugar so it sticks.
• 7 Chocolate sauce Warm cream, pour over chopped chocolate, stir till smooth. Sweeten to taste.
• 8 Serve Serve churros hot with chocolate sauce on the side.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print