Cinnamon Sugar Churros with Chocolate Sauce
These Cinnamon Sugar Churros are crispy, tender, and coated in cinnamon sugar, paired perfectly with a luscious chocolate sauce. A classic treat made easy at home!
Servings: 4 servings
Ingredients
- 1 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar for coating
- 1 teaspoon ground cinnamon
- about 4 cups vegetable oil for frying
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
Prepare the Dough
- In a medium saucepan, bring 1 cup of water, 2 tablespoons of vegetable oil, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt to a rolling boil over medium heat. Once boiling, reduce the heat to low and add the 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let it cool slightly for 5 minutes.
Incorporate the Eggs
- Transfer the warm dough to a mixing bowl. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, thick, and glossy. Stir in 1 teaspoon of vanilla extract for added depth of flavor.
Heat the Frying Oil
- Pour about 4 cups of vegetable oil into a deep frying pan or heavy-bottomed pot, filling it halfway. Heat the oil to 350°F (175°C) over medium heat. Use a kitchen thermometer to monitor the temperature for safe frying.
Pipe and Fry the Churros
- Fit a piping bag with a large star tip and fill it with the churro dough. Carefully pipe 4-5 inch strips of dough directly into the hot oil, cutting with scissors or a knife at the end of each strip. Fry the churros in batches, avoiding overcrowding, for 2-3 minutes on each side or until golden brown and crisp.
Drain and Coat
- Using a slotted spoon, transfer the fried churros to a plate lined with paper towels to drain excess oil. In a shallow dish, mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
Make the Chocolate Sauce
- In a small heatproof bowl, combine 1/2 cup semi-sweet chocolate chips and 1/4 cup heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and glossy. Alternatively, melt the chocolate and cream gently over a double boiler.
Serve and Enjoy
- Arrange the Cinnamon Sugar Churros with Chocolate Sauce on a serving platter. Serve immediately with the warm chocolate sauce for dipping. These churros are best enjoyed fresh but still delicious when slightly cooled.
Equipment
- Medium Saucepan
- Mixing bowl
- Wooden spoon or heatproof spatula
- Piping bag fitted with a large star tip
- Deep frying pan or heavy-bottomed pot
- Slotted Spoon
- Paper towels
- Small heatproof bowl
Notes
- Use a kitchen thermometer to maintain the oil temperature at 350°F for perfect crispiness.
- If the dough is too soft to pipe, add a tablespoon of flour to firm it up before frying.
- Store leftover churros at room temperature for up to 24 hours and reheat in the oven to keep them crispy.
