Churros Recipe
User Reviews
5
Churros Recipe
Description
The churros batter combines all-purpose flour, baking powder, oil, and boiling water to create a thick, sticky dough that holds shape when piped. Using a piping bag with a star tip forms ridged strands that increase surface area for crisping during deep frying. Cooking the dough in hot oil at 170°C results in a golden, crunchy exterior enclosing a tender crumb inside. After frying, rolling churros in a mixture of superfine sugar and cinnamon coats them evenly with a fragrant sweetness.
The accompanying chocolate sauce blends dark cooking chocolate with heavy cream, melted together to create a smooth, glossy dip for the churros. This pairing enhances the contrast of textures and complements the sweet spice coating. The recipe yields about a dozen 15cm churros or more if made shorter, making it suitable for sharing as a snack or dessert.
Recommended frying vessels include a wok or deep skillet to use less oil. The batter should be thick, not watery, for proper piping and frying results. Churros can be made ahead without the sugar coating to keep them crisp after reheating and then rolled in cinnamon sugar just before serving.
Ingredients
Cinnamon Sugar Coating
- 1/4 cup caster sugar aka superfine sugar
- 2 tsp ground cinnamon
Churros
- 1 cup all-purpose flour Note 1
- 1 tsp baking powder
- Pinch salt
- 1 tbsp vegetable oil not extra virgin olive oil, or canola or olive oil
- 1 cup water boiling
- 2 cups+ vegetable oil for frying, or canola oil
Chocolate Sauce
- 1/2 cup dark chocolate Note 2, or semi sweet chocolate chips
- 1/2 cup heavy cream heavy cream, thickened
Instructions
- Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.
- Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
- Piping bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.
- Heat oil: Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
- Pipe & snip: Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
- Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
- Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
Chocolate Sauce:
- Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.
Notes
- Use plain/all-purpose flour for the batter; avoid self-raising flour.
- Choose cooking chocolate from the baking aisle for proper melting, not eating chocolate.
- Deep frying in a wok or small pot works best to minimize oil usage.
- Make ahead by frying, cooling without sugar coating, then store airtight; reheat in oven before rolling in cinnamon sugar.
- The batter consistency is important: adjust flour if too sloppy in humid or high altitude areas.
User Reviews
Overall Rating
5
You'll Also Love
