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Ingredients
For the Churros
- 1 cup (240ml) water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup (125g) all-purpose flour
- Oil for frying (vegetable, canola, or sunflower oil)
- ½ cup (100g) granulated sugar for coating
- 1 teaspoon ground cinnamon (optional)
For the Chocolate Sauce
- 100g dark chocolate, chopped
- ½ cup (120ml) heavy cream
- 1 teaspoon sugar (optional)
- ½ teaspoon vanilla extract (optional)
Instructions
1. Make the Churro Dough
- In a medium saucepan, combine water, 2 tablespoons sugar, salt, and 2 tablespoons vegetable oil.
- Bring to a boil over medium heat.
- Remove from heat and stir in the flour until a smooth dough forms.
- Allow the dough to cool slightly for a few minutes—it should be warm but not piping hot.
2. Prepare for Frying
- Heat oil in a deep frying pan or pot to 175°C (350°F).
- Fill a piping bag fitted with a large star tip with the churro dough.
3. Fry the Churros
- Pipe 4–6 inch lengths of dough directly into the hot oil.
- Fry in batches for 2–4 minutes, turning occasionally, until golden brown and crisp.
- Use a slotted spoon to remove churros and drain on paper towels.
4. Coat with Sugar
- In a shallow bowl, mix ½ cup sugar with 1 teaspoon cinnamon (if using).
- Roll the warm churros in the sugar mixture until fully coated.
5. Make the Chocolate Sauce
- In a small saucepan, heat the cream over low heat until it begins to simmer.
- Remove from heat and add chopped chocolate. Stir until smooth and melted.
- Add sugar or vanilla if desired.
6. Serve
- Arrange churros on a plate and serve immediately with chocolate sauce for dipping.
- Enjoy while warm for the best texture and flavor.
Tips for Perfect Churros
- Fry in small batches to maintain oil temperature.
- Keep churros warm in a low oven (100°C / 210°F) if frying in batches.
- Use a large star tip for classic ridges—they hold sugar and chocolate beautifully.
- Churros are best eaten fresh; they lose crispiness if left too long.
