Imagine biting into a perfectly golden, crispy churro with a crunchy cinnamon-sugar exterior that shatters delicately, revealing a soft, pillowy interior. These aren't just any dessert - they're a culinary journey straight from the vibrant streets of Mexico that will transport your taste buds to a world of pure indulgence. With three irresistible dipping sauces that promise to elevate this classic treat, these churros are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 churros
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar (for coating)
- 1 tablespoon ground cinnamon
- Chocolate sauce
- Caramel sauce
- Strawberry sauce
Instructions
- Prepare your equipment: Set up a large deep-fryer or heavy-bottomed pot with vegetable oil, ensuring it's at least 3 inches deep. Have a candy thermometer ready to monitor oil temperature.
- In a medium saucepan, combine water, 2 tablespoons sugar, salt, and vegetable oil. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure sugar dissolves completely.
- Remove the pan from heat and immediately add all-purpose flour at once. Vigorously stir with a wooden spoon until the mixture forms a smooth, cohesive ball that pulls away from the sides of the pan.
- Let the dough cool for 3-4 minutes, then add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
- Transfer the churro dough to a piping bag fitted with a large star-shaped tip. This will create the traditional ridged texture of churros.
- Heat oil to 375°F (190°C). Test the temperature with a small piece of dough - it should sizzle and float immediately.
- Carefully pipe 4-5 inch lengths of dough directly into the hot oil, using scissors or a knife to cut each churro from the piping bag.
- Fry churros in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side.
- Remove churros with a slotted spoon and drain on paper towels to remove excess oil.
- Mix 1 cup sugar and ground cinnamon in a shallow dish. While churros are still warm, roll them in the cinnamon-sugar mixture to coat completely.
- For the dipping sauces, prepare: - Chocolate sauce: Melt dark chocolate with cream - Caramel sauce: Heat sugar until golden, then add cream and butter - Strawberry sauce: Blend fresh strawberries with sugar and strain
- Serve churros immediately while warm, accompanied by the three dipping sauces in small serving bowls.
Tips
- Temperature is crucial: Use a candy thermometer to ensure your oil is exactly 375°F for the perfect crisp exterior and fully cooked interior.
- Piping technique matters: Use a large star-shaped tip to create those classic ridged churros that capture extra cinnamon-sugar and look professionally made.
- Don't overcrowd the fryer: Fry churros in small batches to maintain oil temperature and ensure even cooking.
- Work quickly when coating: Roll warm churros in cinnamon-sugar immediately after frying for the best sugar adhesion.
- Sauce preparation tip: Make your dipping sauces ahead of time and keep them slightly warm for the most luxurious dipping experience.
- Serve immediately: Churros are best enjoyed fresh and warm, so time your cooking to serve right after preparation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
