Churros 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
Scale
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
