Churros with Chocolate Sauce
User Reviews
5
Churros with Chocolate Sauce
Description
The churro batter combines butter, sugar, salt, cinnamon, flour, and eggs, cooked on the stove until smooth and elastic. After cooling, eggs are vigorously mixed in to achieve the right dough consistency for piping. The dough is then piped in six-inch lengths directly into hot canola oil heated to 375°F and fried in batches until evenly golden and crisp on the outside.
Once fried, churros are rolled in a mixture of cinnamon and sugar that adds a sweet-spicy crust. They are typically served warm and can be paired with chocolate sauce, such as a thick, sweet Mexican chocolate or other favorite chocolate dipping sauce. The recipe provides options for piped dough using a wide round or star tip, and suggests alternatives if a piping bag is unavailable.
Notes recommend serving immediately while warm for the best texture. The batter requires a brief resting period after cooking before adding eggs. While large eggs are used here, small eggs can be substituted with quantity adjustments. This recipe is adapted from a Mexican version by Gonzalo Guzmán and includes guidance on oil temperature and frying times for consistent results.
Ingredients
Churro Batter
- 1/2 cup butter
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups all-purpose flour
- 2 egg beaten (See Note 1, large
Frying
- 4 cup canola oil for frying
Rolling
- 1 cup sugar
- 1 tsp cinnamon
Optional Dipping Sauce
- chocolate sauce (See Note 2)
Instructions
- Mix together the Rolling Sugar ingredients together and place in a long sided casserole dish or small sided baking sheet, large enough lengthwise to hold and roll the churros in.
Churro Batter
- In a medium saucepan over medium heat add 1 cup of water, butter, sugar, kosher salt, cinnamon and stir until butter has melted.
- Turn off the heat and add the flour all at once. Stir using a wooden spoon, until smooth. Allow to rest 10 minutes and cool.
- Add the beaten eggs and stir to incorporate thoroughly. This will need some good old elbow grease! Stir vigorously and it will become lumpy, then smooth and elastic. Set aside.
Frying
- Heat the oil in a large pot, deep fryer or high sided skillet to 375°F.
- Transfer dough to a piping bag fitted with a wide, round or open star tip. (See Note 3)
- Pipe 6" churros into the hot oil, a few at a time. Do not over crowd. Turn occasionally and cook 3-5 minutes until golden brown. Remove to paper towel lined plate to drain
Rolling
- Quickly roll in the cinnamon sugar, coating all over.
- Serve with a chocolate sauce. I like to use my Mexican Hot Chocolate, known also as Oaxacan Chocolate con Leche, a thick, sweet, rich chocolate drink perfect for dipping these in and sipping.
Notes
- You can use either 3 small eggs or 2 large eggs as a batter ingredient; adjust quantity accordingly.
- Serve churros hot and freshly fried for the best texture and flavor, optionally with a chocolate dipping sauce such as thick Mexican hot chocolate.
- If you lack a piping bag, a zip-top bag with a snipped corner can be used to pipe the dough.
- The recipe is adapted from Gonzalo Guzmán’s Churros Mexicanos, ensuring an authentic approach to this classic snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 356mg | 15% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 207IU | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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