Churros with Chocolate Dip

Delicious crispy deep fried churro coated in cinnamon sugar, with a chocolate dip

Course Dessert

Cuisine Mexican, Spanish

Keyword Dessert

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 144kcal

Author thebakingexplorer

Ingredients

For frying

1 litres Vegetable oil or any oil with a high smoke point

For the churro dough

85 g Butter unsalted
110 ml Milk
110 ml Water
1 tbsp Caster sugar
½ tsp Salt
1 tsp Vanilla extract
145 g Plain flour
2 Eggs large
1 ½ tbsp Milk

For rolling the churros in

100 g Caster sugar
1 tsp Cinnamon

For the chocolate sauce

125 g Dark chocolate
100 ml Double cream

Metric - US Customary

Instructions

Place the butter, milk (the 110ml), water, caster sugar, salt and vanilla extract into a saucepan. Bring it to the boil and stir it to help the butter melt
Once it boils, turn down to a low heat and tip in the plain flour. Stir it well until the flour is combined and you have a soft dough that comes away from the sides of the pan
Place the dough into the bowl of a stand mixer. Spread it out a bit up the sides, this will help it cool. Cool for 10 minutes
While it is cooling, prepare your cinnamon sugar by mixing the caster sugar and cinnamon together in a wide tub. Get your oil ready for frying by adding it to a deep pan (or deep fat fryer) and heating it up. Also prepare a plate or tray with kitchen roll on it, and a baking tray lined with baking paper
Add the eggs and milk (the 1 ½ tbsp) to the churro dough and mix in your stand mixer using the paddle attachment until combined and the dough is smooth
Put the dough into a piping bag (double bag it if your piping bags are fairly thin) fitted with a closed star nozzle. I used a Jem 1E nozzle
Once the oil reaches 180C (350F) it is ready. You can test it by adding a chunk of bread to it and it should sizzle immediately
Pipe the churro dough directly into the hot oil. Pipe them about 5 or 6 inches long, then snip the dough with some lightly greased scissors or a knife
Pipe 3 or 4 churros into the hot oil at one time. Don't over crowd the pan. And don't worry, they won't stick together
Fry until golden brown, turning them as needed with a slotted spoon or spider strainer
When they are done, remove them from the hot oil using a slotted spooner or spider strainer, and place them onto the pre-prepared plate lined with kitchen roll. Pipe more churro dough into the hot oil. Then roll the cooked churros in the cinnamon sugar, use a spoon to help fully coat them
Place the coated churros on the pre-prepared baking tray lined with baking paper. Then check on the churros in the hot oil. Keep repeating this process until the churro dough is all used up
To make the chocolate sauce melt the dark chocolate and double cream together in a glass bowl in the microwave for 30 seconds, followed by 10 second bursts until fully melted together, stirring in between
Serve immediately, leftovers will keep in an airtight container for 2 days in a cool place. But they are best fresh! The chocolate sauce can be kept in the fridge and reheated as required

Notes

I used unsalted butter for this recipe.
I used semi-skimmed milk, but whole milk will work well too. Or a dairy free alternative if required.
Depending on the strength of your piping bag, you may need to double bag the dough as it is a little stiffer than something like buttercream for example. So it could split a thinner piping bag.
You can use scissors, or a sharp knife, to cut the dough as you pipe it. Either way, grease them lightly with a little oil so the dough doesn't stick to it.
I used a 8" wide deep pan to fry the churros, it is best to use a pan with high sides to prevent hot oil splashing on you. Or you can you use a deep fat fryer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition