We don’t often feel like breaking out all of our oil to fry things. But when you have an easy churro recipe this delicious, it’s absolutely worth it. They only take a few minutes to fry and will actually still taste good at room temp, making them a great party dessert!
We’re also slightly obsessed with the chocolate dipping sauce; so be sure to make that, too!
FOR THE CHURROS
2 tbsp.granulated sugar
1 tsp.pure vanilla extract
1 c.all-purpose flour
1 tsp.kosher salt
Vegetable oil, for frying
FOR THE CHOCOLATE DIPPING SAUCE
3/4 c.dark chocolate chips
3/4 c.heavy cream
1 tsp.ground cinnamon
1/4 tsp.kosher salt
Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from piping bag.
Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine.
Serve churros with chocolate dipping sauce.
* It’s important to note that the 10 minute cooling time before frying is very important. Your batter will stiffen as it cools allowing it to fry better! *
If you make these, let us know in the comments below
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