Churros with Cinnamon Sugar Coat and Mexican Chocolate Sauce Recipe
Introduction
Churros are a beloved treat with a crispy exterior and soft, airy inside, perfectly paired with rich chocolate sauce. This recipe guides you through making authentic churros that are great for dessert or a special snack. Enjoy the delightful combination of cinnamon sugar and warm chocolate dipping sauce.
Ingredients
- Vegetable oil (for frying)
- 1/2 cup water
- 1/2 cup whole milk
- 5 tablespoons unsalted butter, chopped
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- Mexican chocolate sauce (for serving)
Instructions
- Step 1: Heat vegetable oil to 360°F in a large pot, filling it about 1 1/2 inches deep, or prepare your deep fryer according to the manufacturer’s instructions.
- Step 2: In a large saucepan over medium-high heat, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil.
- Step 3: Remove the saucepan from heat immediately and stir in the flour until the mixture forms a ball.
- Step 4: Let the dough cool for five minutes to prevent the eggs from cooking when added.
- Step 5: Using an electric mixer, beat the eggs and vanilla extract into the dough until a smooth batter forms. The mixture may separate initially; continue mixing until it comes together.
- Step 6: Transfer the dough to a piping bag fitted with a star tip (such as Wilton 1M).
- Step 7: Pipe 4-inch strips of dough directly into the hot oil or onto the deep fryer basket, then carefully lower it into the oil. Use a knife or kitchen scissors to cut the dough at the end of each strip.
- Step 8: Fry the churros for about two minutes on one side, then flip and fry for another two minutes until golden brown and crisp.
- Step 9: Remove churros from the oil and place them in a paper bag containing cinnamon and sugar. Shake well to evenly coat.
- Step 10: Serve warm with Mexican chocolate sauce for dipping.
Tips & Variations
- For extra crispiness, be sure the oil stays at a steady 360°F while frying.
- If you don’t have a star piping tip, a large round tip will work but the texture will be slightly different.
- Try dusting churros with powdered sugar instead of cinnamon sugar for a sweeter variation.
- Use a store-bought Mexican chocolate sauce or make your own by melting chopped Mexican chocolate with a bit of milk and cinnamon.
Storage
Churros are best enjoyed fresh and warm. To store, keep them in an airtight container at room temperature for up to one day. Reheat in a preheated oven at 350°F for 5–7 minutes to restore crispness. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make churros dough ahead of time?
It’s best to prepare and fry churros dough immediately after making it for optimal texture. The batter may lose its consistency if stored.
What type of oil is best for frying churros?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, to achieve crisp and evenly fried churros.
PrintChurros with Cinnamon Sugar Coat and Mexican Chocolate Sauce Recipe
Classic homemade churros are deep-fried until golden and crispy, then coated in cinnamon sugar and served warm with a rich Mexican chocolate sauce for dipping. This delightful treat combines a light, airy dough with a crispy exterior and a sweet, chocolatey finish, perfect for dessert or a special snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 12–15 churros 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Ingredients
Churros Dough
- Vegetable oil (for frying)
- 1/2 cup water
- 1/2 cup whole milk
- 5 tablespoons unsalted butter (chopped into pieces)
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Serving
- Mexican chocolate sauce (for dipping)
Instructions
- Heat the Oil: Heat vegetable oil to 360°F (182°C) in a large pot, filling it about 1 1/2 inches deep, or use a deep fryer with the oil filled to the recommended line.
- Prepare the Dough Base: In a large saucepan over medium-high heat, combine water, whole milk, butter pieces, sugar, and kosher salt. Bring the mixture to a rolling boil.
- Add Flour: Remove the saucepan immediately from the heat and stir in the all-purpose flour quickly until the mixture forms a ball and pulls away from the sides of the pan.
- Cool the Dough: Allow the dough to cool for about five minutes to prevent the eggs from cooking upon addition.
- Incorporate Eggs and Vanilla: Using an electric mixer, beat the eggs and vanilla extract into the dough until you achieve a smooth, uniform batter. If the mixture appears separated, continue mixing until it comes together properly.
- Pipe the Churros: Transfer the dough into a piping bag fitted with a star tip (such as a Wilton 1M). Pipe 4-inch long strips of dough directly into the hot oil or onto a basket that will be lowered into the hot oil. Use a knife or kitchen scissors to cut the dough after each strip.
- Fry the Churros: Fry the churros for 2 minutes on one side, then flip and fry for an additional 2 minutes until golden brown and crisp.
- Drain and Coat: Remove the churros from the oil and drain excess oil on paper towels. While still warm, place them in a paper bag with the cinnamon sugar mixture and shake to coat evenly.
- Serve: Serve the churros warm alongside Mexican chocolate sauce for dipping.
Notes
- Ensure the oil temperature remains consistent at 360°F for perfectly crispy churros.
- Do not skip cooling the dough before adding eggs to avoid cooking them accidentally.
- The star tip creates the classic ridged texture on churros but any large open tip can work.
- Mexican chocolate sauce can be substituted with any thick chocolate ganache if unavailable.
- Use a deep fryer or heavy-bottomed pot for safe and even frying.
Keywords: churros, Mexican dessert, fried dough, cinnamon sugar churros, chocolate sauce
