This is an extremely quick and successful churros recipe for gourmet pastries, coated with sugar and cinnamon and served with a homemade chocolate sauce.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Difficulty: easy
Yield: 2-3
Ingredients
For the cinnamon-sugar coating
- 1/3 cup of granulated sugar (75 g)
- 2 teaspoons of ground cinnamon
For the churros
- 1 cup of all-purpose flour (140 g)
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of vanilla extract
- 1 cup of boiled water (250 ml)
- 3 cups of vegetable oil for frying (750 ml)
For the chocolate sauce
- 4 oz of dark baking chocolate (113 g)
- 1/2 cup of heavy cream (125 ml)
Instructions
Coating
- Whisk together cinnamon and sugar in a long, shallow dish, set aside. Line a plate with paper towels, set aside.
Churros
- Whisk flour, 1 tablespoon sugar, baking powder and salt in a medium bowl. Add vanilla, oil and water and mix with a spatula just until combined – don’t overmix. It will be wet, thick and sticky.
- Transfer dough into a pastry bag fitted with a large open star tip. And if you want to make your churros in the shape of an Easter bunny for next week…
- Add oil so it is 3-4 inches deep in a large deep sided skillet. Heat over medium heat to 350° F (180° C).
- Working in batches of three, pipe 4-6″ lengths of dough into the hot oil, snipping with scissors at the end to release dough into the oil. Fry churros until golden, rotating a few times so the churros cook evenly.
- Transfer churros to prepared paper-towel lined plate briefly to dab excess oil.
- Then immediately transfer to cinnamon and sugar and roll until evenly coated.
- Repeat with the remaining dough.
Chocolate Sauce
When ready to serve churros, make chocolate sauce. Add heavy cream to a microwave safe bowl and microwave 60-90 seconds or until very hot. Add chopped chocolate and press to immerse in chocolate. Let sit one minute then whisk until smooth.
Inspired by: Carlsbad Cravings