How to Make Perfect Homemade Churros with Cinnamon Sugar and Chocolate Dipping Sauce

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To make the best churros at home, you can follow this detailed and comprehensive recipe. This recipe combines elements from various sources to ensure you get crispy, golden churros with a soft, fluffy interior.

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Ingredients

For the Churros:

1 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 large eggs
Vegetable oil for frying

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 teaspoon ground cinnamon

For the Chocolate Dipping Sauce (optional):

4 ounces semi-sweet or bittersweet chocolate chips

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2 tablespoons heavy cream

Instructions

Making the Churro Dough:

Boil the Wet Ingredients: In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat.

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Add the Flour: Once boiling, remove the saucepan from the heat and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

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Cook the Dough: Return the saucepan to low heat and cook for an additional 1-2 minutes, stirring constantly, to release any excess moisture and partially cook the flour. The dough should be smooth and form a thin film on the bottom of the pan.
Cool the Dough: Transfer the dough to a large mixing bowl and let it cool for about 5 minutes until it is warm but not hot.

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Add the Eggs: Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and slightly shiny.

Shaping and Frying the Churros:

Prepare the Piping Bag: Transfer the dough to a piping bag fitted with a large star tip. If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
Heat the Oil: In a deep pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use a candy or instant-read thermometer to maintain the temperature.
Pipe the Churros: Pipe the dough into the hot oil in 4-6 inch lengths, using a pair of kitchen scissors to snip off the dough. Fry the churros in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes per side.
Drain and Coat: Remove the churros from the oil with a slotted spoon and drain on paper towels. While still warm, roll the churros in the cinnamon-sugar mixture to coat them evenly.

Making the Chocolate Dipping Sauce (optional):

Melt the Chocolate: In a small bowl, combine 4 ounces of semi-sweet or bittersweet chocolate chips and 2 tablespoons of heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Serve: Serve the churros warm with the chocolate dipping sauce on the side.

Tips for Perfect Churros

Consistent Oil Temperature: Keep the oil temperature between 350°F and 375°F (175°C and 190°C) to ensure the churros cook evenly without absorbing too much oil.
Piping Technique: Use a large star tip to get the traditional ridged edges. If the dough is too thick, you can add a bit more water to achieve the right consistency.
Frying in Batches: Fry the churros in small batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy churros.
Immediate Coating: Roll the churros in the cinnamon-sugar mixture while they are still warm to help the coating adhere better.

Enjoy your homemade churros with a delicious chocolate dipping sauce for the ultimate treat!

How to Make Perfect Homemade Churros with Cinnamon Sugar and Chocolate Dipping Sauce

Preview

Ingredients

For the Churros:

1 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 large eggs
Vegetable oil for frying

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 teaspoon ground cinnamon

For the Chocolate Dipping Sauce (optional):

4 ounces semi-sweet or bittersweet chocolate chips

Preview
2 tablespoons heavy cream

Instructions

Making the Churro Dough:

Boil the Wet Ingredients: In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat.

Preview
Add the Flour: Once boiling, remove the saucepan from the heat and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Preview
Cook the Dough: Return the saucepan to low heat and cook for an additional 1-2 minutes, stirring constantly, to release any excess moisture and partially cook the flour. The dough should be smooth and form a thin film on the bottom of the pan.
Cool the Dough: Transfer the dough to a large mixing bowl and let it cool for about 5 minutes until it is warm but not hot.

Preview
Preview
Add the Eggs: Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and slightly shiny.

Shaping and Frying the Churros:

Prepare the Piping Bag: Transfer the dough to a piping bag fitted with a large star tip. If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
Heat the Oil: In a deep pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use a candy or instant-read thermometer to maintain the temperature.
Pipe the Churros: Pipe the dough into the hot oil in 4-6 inch lengths, using a pair of kitchen scissors to snip off the dough. Fry the churros in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes per side.
Drain and Coat: Remove the churros from the oil with a slotted spoon and drain on paper towels. While still warm, roll the churros in the cinnamon-sugar mixture to coat them evenly.

Making the Chocolate Dipping Sauce (optional):

Melt the Chocolate: In a small bowl, combine 4 ounces of semi-sweet or bittersweet chocolate chips and 2 tablespoons of heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Serve: Serve the churros warm with the chocolate dipping sauce on the side.

Tips for Perfect Churros

Consistent Oil Temperature: Keep the oil temperature between 350°F and 375°F (175°C and 190°C) to ensure the churros cook evenly without absorbing too much oil.
Piping Technique: Use a large star tip to get the traditional ridged edges. If the dough is too thick, you can add a bit more water to achieve the right consistency.
Frying in Batches: Fry the churros in small batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy churros.
Immediate Coating: Roll the churros in the cinnamon-sugar mixture while they are still warm to help the coating adhere better.

Enjoy your homemade churros with a delicious chocolate dipping sauce for the ultimate treat!