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These golden-brown churros with their fluffy center have completely changed my weekend breakfast routine. Don't be fooled by the simple ingredients list - these crispy delights paired with velvety chocolate dipping sauce will blow you away.
I first whipped these up for a Cinco de Mayo party, and they vanished quicker than anything else I served. Now whenever friends drop by, these have become my go-to impressive sweet treat that's surprisingly easy to make.
Ingredients
- All purpose flour: Creates the foundation that gives these their structure
- Baking powder: Adds just enough puff without making them too fluffy
- Salt: Cuts through sweetness and brings out all the flavors
- Vegetable oil: Mixed into dough for that melt-in-your-mouth quality
- Boiling water: Kicks the baking powder into action and makes steam for lightness
- Cinnamon and sugar: For that must-have churro dusting
- Dark chocolate chips: Makes the most intense, delicious sauce
- Heavy cream: Turns chocolate into a smooth, dippable sauce
How To Make Churros
- Get the coating ready:
- Stir caster sugar with ground cinnamon in a wide dish until mixed well. This sweet, spicy mix is what gives churros their iconic flavor punch.
- Mix up the dough:
- Throw flour, baking powder and salt in a bowl. Add oil and boiling water, then stir quickly until it comes together. You want a thick, sticky dough, not runny batter. This helps your churros keep their shape when they hit the hot oil.
- Set up for piping:
- Scoop the warm dough into a piping bag with a star tip. Those star ridges aren't just pretty - they catch extra cinnamon sugar and make the outside extra crunchy.
- Get oil ready:
- Pour about 2 inches of oil in a small pot or wok and warm it to 340°F. Getting this right matters a lot. Too cold and they'll soak up oil and turn greasy. Too hot and they'll brown outside while staying raw inside.
- Fry them up:
- Pipe 6inch strips right into the hot oil, using scissors to cut the dough close to the oil surface. Cook 3 or 4 at once, turning them now and then until they turn golden and crispy, about 2 to 3 minutes total.
- Add the sweet stuff:
- Let them drain on paper towels for a few seconds, then roll them in cinnamon sugar while they're still hot. The oil that's left on them helps the sweet coating stick perfectly. Serve right away with warm chocolate sauce.
- Whip up chocolate sauce:
- Put chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds at a time, stirring between, until it's totally smooth. Let it cool a bit to get that perfect thickness for dipping.
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These churros always bring back memories of Madrid street vendors where I first tried them. I watched in awe as they piped spirals of dough straight into bubbling oil, creating incredible golden treats. My homemade version might be simpler, but one bite takes me right back to those Spanish streets.
Storage and Reheating
Want to make these ahead of time? Leave off the sugar coating for now. Let the fried churros cool down completely, then put them in an airtight container at room temp. They'll get softer over time, which is totally normal. When you're ready to eat, heat them in a 350°F oven for about 5 minutes until they crisp up again, then roll them in cinnamon sugar while they're still warm.
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Troubleshooting Tips
Your dough might turn out different depending on where you live, especially in high places or super humid areas. If your dough seems too runny, just add more flour, one spoonful at a time. If it's too stiff, splash in a bit more hot water until it feels right. Good dough should hold its shape when piped but still be soft enough to squeeze through the bag.
Serving Suggestions
These churros taste amazing with chocolate sauce, but why not create a churro bar? Try offering dulce de leche, strawberry sauce, or a simple vanilla glaze as other dipping options. For a super decadent dessert, put out some vanilla ice cream and let everyone build their own churro sundaes.
Variations to Try
Don't have a piping bag? No problem. Just drop small spoonfuls of dough into the hot oil to make churro bites or mini churro balls. These tiny versions cook even faster and work great for parties. Want to switch up the flavor? Add some vanilla extract to your dough or try different spices in your sugar mix like cardamom or nutmeg.
Frequently Asked Questions
- → Can I make churros without a piping tool?
Yep! Just scoop the dough directly into the oil in small spoons to fry up churro balls. Same great taste, just a smaller size!
- → Why isn't sugar added to the dough?
All the sweetness comes from the cinnamon sugar coating and the chocolate on the side. No need for added sugar in the dough itself—it balances perfectly.
- → What kind of oil should I fry churros in?
Use neutral oils like canola, vegetable, or light olive oil. Skip extra virgin olive oil since its flavor can be too strong.
- → How do I keep leftover churros fresh?
Pop them in an airtight container at room temperature. To make them crispy again, warm them up in the oven at 180°C/350°F for five minutes.
- → Can churros be made in advance?
You can, but skip the sugar coating until you're ready to eat! Reheat them in the oven, then roll them in sugar right before serving.
- → What should I do if my churro dough feels wrong?
Humidity can mess with the texture. Too wet? Add a touch of flour. Too dry? Mix in a little water until it’s thick and sticky.