Hot and crispy Churros rolled in cinnamon sugar; dunked in the silky dark glorious chocolate dip. Imagine that flavor, that texture, imagine that first bite of crispy and yet light and airy churros. It’s irresistible and I am getting greedy to get indulged.
After I finish this post, I will be doing another batch sure. Because honestly, the kids enjoyed crispy hot churros and I missed the fun part. I got occupied in taking the pictures. Making them is not a heavy-duty task and I have my whole world (my kitchen) right here with me.
Making of the churros dough:
This is a very basic and quick recipe for churros, delicious Churros! Hope you like it, and you will be making these churros very often. The churro dough is similar to a choux pastry. The difference is that instead of being baked, it is fried. It’s deep-fried gorgeous goodness. But before we start with the recipe, here are few points to read:
1. First things first, weigh/measure all of the ingredients accurately and get a plate ready with a paper towel to drain the hot-fried churros. Prepare cinnamon & sugar by using 1/4 cup of sugar and sprinkle in cinnamon 1/2 tsp onto a plate for easy coating of the churros.
2. If you want to avoid deep-frying you can also bake churros but the baked version is less crisp than the fried churros.
3. You can store leftover churros (if there are any) in an air-tight container but they will become soft. So I suggest fry only the amount required, the prepared batter can be kept in the fridge for later use.
4. For frying – If the oil is too low in temperature, the churros will take a long time to color, and the texture is usually bursting apart before they’re brown; too high a temperature, and they’ll brown quickly but not cook enough. It is important to maintain the oil temperature throughout the frying; over medium to medium-high heat (about 375* F/190* C). The length of time to cook will vary with different fryers, but it is generally around 2 to 3 minutes. Once the churros are gloriously brown, roll them in a sugar-cinnamon mixture.
5. You could just use a plastic bag with the corner snipped off to give those edges to churros. But using a pastry bag and a star tip makes the churros extra pretty, with the classic churro shape, + it also adds to the texture.
6. Churros can be paired with chocolate dip, as well as other dipping sauces, so feel free to try different sauces to go with your churros.
1. 1 cup all-purpose flour, sifted
2. 1 Cup water
3. 1/3rd cup of butter
4. 2 eggs
5. Canola oil or vegetable oil for deep-frying
6. Pinch of salt
7. 3 tablespoons sugar
8. 1 teaspoon of vanilla extract
9. cinnamon sugar for coating
Chocolate ganache can be used as a dipping sauce or
for the chocolate dip
1. 1/4th cup of cocoa powder
2. 1/4 cup sugar
3. 1 cups whole milk
4. 1 teaspoon of arrowroot or cornstarch
5. 1 teaspoon of butter
For the chocolate dip – In a heavy saucepan, whisk together the milk, cocoa, and sugar. Place the saucepan over low heat and stir using a wire whisk. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer. In a small bowl, dissolve the arrowroot in 1 tablespoon of cold water. Stir into the hot chocolate. Bring to a boil over medium heat, stirring constantly, and cook till the desired consistency. Then remove from the heat and add in the butter. Set aside. Tip: the sauce will thicken more as it cools.
For the churros – Start with preparing your deep fryer, with oil. Preheat oil to 375* F-190* C. You can use a candy thermometer to keep track of the temperature as it does fluctuate when frying. Or keep a close eye on the oil; you don’t want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment.
To make the churros, in a saucepan, bring water, salt, butter, and sugar to a boil over high heat. Remove from the heat and immediately add the flour. Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes. Let cool for 5 minutes, then beat in the eggs one at a time. Mix in vanilla, and stir till combined.
Spoon the dough into a pastry bag fitted with a large star tip. When the oil is heated, start to pipe about a 2 to 3 inch long churro into the oil, use kitchen scissors to disconnect the dough from the star-tip. Only place about 3 to 4 churros in at a time, frying 2 to 3 minutes on each side to get a nice golden brown color.
Remove the churros from the oil and place them onto a paper-toweled plate to soak up some of the oil. After a minute or so, roll the churros in the cinnamon-sugar mix to coat. Serve when hot with chocolate sauce. Enjoy!