Description
There’s nothing like biting into a warm churro rolled in cinnamon sugar and dipping it into rich, melty chocolate. They’re crunchy on the outside, soft inside, and honestly, way too easy to eat one after another.
Ingredients
Units
Scale
Churros:
- 1 cup all-purpose flour
- 1 cup water
- 1 1/2 tbsp sugar
- 2 tbsp oil neutral, like canola or sunflower
- 1/2 tbsp salt
- Oil for deep-frying
Cinnamon Sugar
- 1/2 cup sugar
- 2 tbsp ground cinnamon
Chocolate dipping sauce:
- 250ml fresh cream, heavy or whipping cream
- 200g plain dairy milk chocolate
Extra:
- A piping bag with a star nozzle 4cm works well
Instructions
Cinnamon Sugar:
- Mix your cinnamon sugar first.
- Combine ½ cup sugar + 2 tbsp cinnamon in a bowl and set aside.
Churros:
- In a pot, add 1 cup of water, ½ tbsp. salt, 1 ½ tbsp sugar, 2 tbsp oil.
- Bring it to a boil, stirring so the sugar dissolves.
- Once boiling, pull the pot off the heat and stir in 1 cup of flour all at once.
- Mix until you’ve got a smooth dough ball.
- Let the dough cool a bit, then spoon it into your piping bag with the star nozzle.
- A low to medium heat is best so they cook through. Fry 2–3 churros at a time until golden brown.
- Pipe 8cm strips of dough onto a baking sheet or straight into hot oil if you’re confident.
- Drain on paper towels, then roll them in your cinnamon sugar while still warm.
Chocolate dipping sauce:
- Melt 200g of chocolate gently in a pot (or microwave bowl and nuke in the microwave at 30-second intervals), stir in 250ml of cream, and keep mixing until smooth and glossy.
- Pour into a serving bowl and dip away!
Notes
Created, prepared, tried, and tested by Priya
