Churros
Delicious and crispy churros, traditionally served with chocolate sauce for dipping.
Ingredients
Cinnamon Sugar Coating
- 1/4 cup caster/superfine sugar
- 2 tsp ground cinnamon
Churro Batter
- 1 cup flour, plain/all-purpose
- 1 tsp baking powder
- 1 pinch salt
- 1 tbsp vegetable, canola, or olive oil not extra virgin olive oil
- 1 cup boiling water
For Frying
- 2 cups vegetable or canola oil for frying
Chocolate Sauce
- 1/2 cup dark chocolate or semi-sweet chocolate chips
- 1/2 cup thickened/heavy cream
Instructions
Prepare Cinnamon Sugar
- Combine sugar and cinnamon in a shallow bowl and set aside.
Make Batter
- In a bowl, mix flour, baking powder, and salt. Add oil and boiling water, then mix until just combined. The dough should be thick and gummy.
Prepare Piping Bag
- Transfer the dough into a piping bag fitted with an 8mm/1/3" star tip nozzle. Set aside while you heat the oil.
Heat Oil
- In a small pot, wok, or deep skillet, heat about 5cm/2" of oil over medium-high heat. It’s ready when a small cube of bread browns in 20 seconds or reaches 170°C/340°F.
Fry Churros
- Pipe 15cm/6" lengths of dough into the hot oil, snipping with scissors close to the oil surface to avoid splashes. Fry 3 to 4 at a time.
- Fry the churros for 2-3 minutes until golden and crisp, rolling them occasionally.
- Remove the churros onto a paper towel-lined plate. Roll in the cinnamon sugar coating while still warm and serve hot with chocolate sauce.
Make Chocolate Sauce
- Place chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly.
Notes
Churros are best enjoyed fresh and warm. Don’t overcrowd the pot when frying; it can lower the oil temperature and result in soggy churros. If you don’t have a piping bag, you can use a zip-lock bag with a corner cut off. Make sure your oil is hot enough before adding the churros to achieve that perfect crispiness.