Mexican Churros with Chocolate Dipping Sauce
These authentic Mexican churros are fried until golden, then coated in cinnamon sugar for a crisp, sweet finish. The dough comes together quickly on the stovetop and pipes easily into hot oil. Each churro has a soft interior with a lightly crisp shell. Serve them warm with a simple chocolate dipping sauce.
Servings: 6 - 8 servings
Calories: 263kcal
Equipment
- 2½ - 3 quart saucepan for deep frying
- or Presto Fry Daddy
Ingredients
Churro Dough:
- 1 cup water
- ¼ cup unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying About 3 - 4 cups, but only about ½ cup of it will be absorbed.
Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Chocolate Sauce:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Heat the Oil: Place your frying oil in a deep pot or deep fryer and preheat to 350°F (175°C) while you make the churro dough.Vegetable oil for frying
- Make the Churros: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.1 cup water, ¼ cup unsalted butter, 1 tablespoon granulated sugar, ½ teaspoon salt
- Once the mixture starts to boil, reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let the dough cool for a few minutes.1 cup all-purpose flour
- Cool the dough for 5 minutes, then add the egg and vanilla extract to the dough. Stir until the egg is fully incorporated, and the dough is smooth and sticky.1 large egg, 1 teaspoon vanilla extract
- Transfer the dough to a piping bag fitted with a large star tip (Wilton 1M or 2D) for the traditional ridges. Pipe 4- to 5-inch (10-13 cm) strips of dough into the hot oil, using scissors to cut off each piece.
- Fry a few churros at a time, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally, about 3-4 minutes per churro.
- Remove churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.
- Cinnamon-Sugar Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.½ cup granulated sugar, 1 teaspoon ground cinnamon
- Make the Chocolate Dipping Sauce: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.½ cup semi-sweet chocolate chips, ¼ cup heavy cream
Use an electric fryer like a Fry Daddy to keep the oil at a steady temperature so your churros cook evenly and stay light, not greasy.
Notes
- Watch oil temperature: Keep it steady at 350°F for even cooking and the lightest churros. A Fry Daddy makes this much easier.
- Do not overcrowd: Fry in batches of 2 to 3 so they cook evenly and the oil temperature stays steady.
- Cool dough before adding egg: Let the dough cool for 5 minutes to prevent scrambling the egg.
- Use a star tip: Creates ridges that crisp up. A Wilton 1M or 2D both work well.
- Coat while warm: Cinnamon sugar sticks best right after frying.
- Chocolate sauce options: Use dark, milk, or semi-sweet chocolate, or switch to white chocolate ganache for a sweeter dipping option.
Nutrition
Calories: 263kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 159mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 323IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 2mg
