Churros with Chocolate Dip (Printable Version)
Golden churros dusted with cinnamon sugar, paired with velvety chocolate dip for a shareable, sweet delight.
# What You'll Need:
→ Churros Dough
01 -
240 ml water
02 -
2.5 tablespoons granulated sugar
03 -
0.5 teaspoon fine salt
04 -
2 tablespoons vegetable oil
05 -
125 g all-purpose flour
06 -
Vegetable oil, for frying
→ Cinnamon Sugar Coating
07 -
100 g granulated sugar
08 -
1 teaspoon ground cinnamon
→ Chocolate Dip
09 -
120 ml heavy cream
10 -
100 g dark or milk chocolate, chopped
11 -
1 tablespoon butter
12 -
1 teaspoon vanilla extract, optional
# Steps To Follow:
01 -
Combine water, sugar, salt, and vegetable oil in a saucepan over medium heat. Bring to a boil, then remove from heat and stir in the flour until the mixture forms a smooth dough.
02 -
Allow the dough to cool briefly. Transfer it to a piping bag fitted with a star nozzle.
03 -
Heat vegetable oil in a deep pan to 175°C. Pipe 8–10 cm strips of dough directly into the hot oil, cutting with scissors or a knife. Fry until golden brown on all sides, about 2–3 minutes per side. Transfer churros to paper towels to drain.
04 -
Mix sugar and cinnamon in a shallow bowl. Roll the warm churros in the cinnamon sugar mixture until fully coated.
05 -
Heat heavy cream in a small saucepan until simmering but not boiling. Remove from heat, add chopped chocolate and butter, and stir until smooth and glossy. Stir in vanilla extract, if desired.
06 -
Arrange warm churros on a plate and serve immediately with the chocolate dip.
# Notes and Tips:
01 -
Churros are best enjoyed fresh and hot for optimal crispness.
02 -
For a twist, add vanilla extract or orange zest to the dough.
03 -
Churros have a crispy exterior and a soft interior when properly prepared.