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Baking & Dessert · Dessert

Churros

Chef Biscuit

Crisp homemade churros coated in cinnamon sugar and served with a rich chocolate dipping sauce.

Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Servings
12 churros
Chef Biscuit presenting Churros

Ingredients

  • 1 cup water (240 mL)
  • 6 Tbsp unsalted butter (85 g)
  • 2 Tbsp granulated sugar (25 g)
  • 1/4 tsp salt
  • 1 cup all-purpose flour (120 g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • Oil, for frying
  • 1/2 cup granulated sugar (100 g)
  • 2 tsp ground cinnamon
  • 1/2 cup semisweet chocolate chips (85 g)
  • 1/2 cup heavy cream (120 mL)

Directions

  1. Combine the water, butter, 2 Tbsp sugar, and salt in a saucepan and bring to a boil over medium heat.
  2. Reduce the heat to low, add the flour, and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
  3. Remove from the heat and let the dough cool for 5 minutes, then mix in the eggs one at a time followed by the vanilla until smooth.
  4. Transfer the dough to a piping bag fitted with a large star tip.
  5. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
  6. Pipe 5–6 inch strips of dough directly over the hot oil, cutting each strip from the piping tip with scissors. Fry for 2–3 minutes, turning as needed, until deeply golden and crisp.
  7. Combine the 1/2 cup sugar and cinnamon in a shallow dish. Roll the warm churros in the cinnamon sugar until thoroughly coated.
  8. Heat the heavy cream until steaming, pour it over the chocolate chips, and let sit for 2 minutes. Stir until smooth to make the chocolate dipping sauce.
  9. Serve the churros warm with the chocolate sauce for dipping.