Indulge your taste buds with the irresistible delight of homemade Cinnamon Sugar Churros and rich Chocolate Sauce! These crispy, golden-brown treats, dusted in a sweet cinnamon-sugar coating, are not just a dessert; they are a celebration of flavors that will transport you straight to a vibrant Mexican street fair. Imagine the warm, sugary aroma wafting through your kitchen as you prepare these delectable bites, perfect for sharing or savoring all on your own. Don’t miss out on the secret to achieving that perfect crunch on the outside and a soft, pillowy center—your friends and family will be begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 churros
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 3 eggs
- 1 cup sugar (for coating)
- 1 tbsp cinnamon
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare all ingredients and equipment: Get a large saucepan, piping bag with star tip, deep fryer or large heavy pot, and baking sheet.
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally to prevent burning.
- Remove pan from heat and quickly stir in flour all at once, mixing vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides of the pan.
- Allow dough to cool for 5 minutes, then beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
- Transfer dough to a piping bag fitted with a large star tip. Prepare a baking sheet lined with parchment paper nearby.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully pipe 4-inch lengths of dough directly into the hot oil, using scissors or a knife to cut each churro.
- Fry churros in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side. Do not overcrowd the pan.
- Remove churros with a slotted spoon and drain on paper towels to remove excess oil.
- Mix 1 cup sugar and cinnamon in a shallow dish. While churros are still warm, roll each one in the cinnamon-sugar mixture to coat completely.
- For chocolate sauce, place chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Serve churros warm with the chocolate sauce for dipping. Best enjoyed immediately while crisp and fresh.
Tips
- Prep Ahead: Gather all your ingredients and equipment before starting. This will make the cooking process smoother and more enjoyable.
- Control the Heat: Ensure your oil is at the right temperature (375°F or 190°C) before adding the churros. If the oil is too cool, they will absorb too much oil; too hot, and they will burn quickly.
- Pipe with Precision: Use a piping bag fitted with a large star tip for that classic churro shape. If you don’t have a piping bag, a zip-top bag with a corner snipped off will work just fine!
- Fry in Batches: Don’t overcrowd the pan when frying. Frying in small batches helps maintain the oil temperature and ensures even cooking.
- Coat While Warm: Roll the churros in the cinnamon-sugar mixture while they are still warm for the best adherence and flavor.
- Make the Chocolate Sauce Smooth: When melting the chocolate chips and heavy cream, stir frequently and use short intervals in the microwave to prevent burning.
- Serve Immediately: Churros are best enjoyed fresh and warm, so serve them right away with the chocolate sauce for dipping.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
