Ingredients
Scale
- 1 cup water
- ½ cup unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- ½ teaspoon vanilla extract
- Vegetable oil for frying
- ½ cup granulated sugar (for coating)
- 1½ teaspoons ground cinnamon
- 4 ounces semisweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter (for sauce)
- 1 tablespoon light corn syrup
Instructions
- Prepare cinnamon sugar: combine sugar and cinnamon in shallow bowl and set aside.
- Create churro dough: In medium saucepan, bring water, butter, sugar, and salt to boil. Add flour all at once, stir vigorously until dough forms, about 2 minutes.
- Cool and incorporate eggs: remove from heat, cool 5 minutes. Beat in eggs one at a time, then add vanilla extract until smooth and glossy.
- Transfer to piping bag fitted with large star tip.
- Heat 2 inches of oil in deep pot to 350°F.
- Fry churro bites: Pipe 1-inch pieces into hot oil, cut with scissors. Fry batches 2-3 minutes until golden and crispy.
- Drain and coat: Remove with slotted spoon, drain on paper towels, toss in cinnamon sugar while warm.
- Prepare chocolate sauce: Heat cream until simmering, pour over chopped chocolate, add butter and corn syrup, let sit 1 minute, stir until smooth.
- Serve warm with chocolate dipping sauce.
Notes
- Ensure oil temperature is consistent for even cooking.
- Serve with various dipping sauces as desired.
- Store leftovers in airtight container; best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian