Authentic Spanish Churros with Rich Chocolate Sauce

Authentic Spanish Churros with Rich Chocolate Sauce

Table of Contents

Ingredients

For the Churros

  • 1 cup (240ml) water
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon (13g) granulated sugar
  • ⅛ teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 1 large egg (50g)
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying

For the Cinnamon Sugar Coating

  • ½ cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon

For the Chocolate Sauce

  • 3 oz (85g) bittersweet chocolate, chopped
  • ½ cup (120g) heavy cream

Instructions

  1. Prepare the Dough
  • In a medium saucepan, combine water, butter, sugar, and salt
  • Bring to a boil over medium heat
  • Remove from heat and add flour all at once
  • Stir vigorously until mixture forms a smooth ball
  • Let cool for 5 minutes
  1. Finish the Dough
  • Add egg and vanilla to cooled mixture
  • Beat until fully incorporated and dough is smooth
  • Transfer to a piping bag fitted with a large star tip
  1. Heat the Oil
  • Fill a heavy-bottomed pot with 2 inches of oil
  • Heat to 375°F (190°C)
  • Line a plate with paper towels
  1. Prepare Coating
  • Mix sugar and cinnamon in a shallow dish
  • Set aside
  1. Make the Chocolate Sauce
  • Heat heavy cream until simmering
  • Pour over chopped chocolate
  • Let stand 1 minute
  • Stir until smooth
  1. Frying Process
  • Pipe 4-inch lengths of dough into hot oil
  • Cut end with scissors
  • Fry 2-3 minutes per side until golden
  • Transfer to paper towels
  • Roll in cinnamon sugar while warm
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Pro Tips for Perfect Churros

  • Maintain oil temperature at 375°F
  • Don’t overcrowd the pot
  • Pat off excess oil before coating
  • Serve immediately for best texture
  • Keep chocolate sauce warm for dipping
See also  Herb-Infused Zucchini Delight

Nutrition Information (per churro)

  • Calories: 165
  • Protein: 2g
  • Fat: 8g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 12g

Storage Instructions

  • Best served immediately
  • Can be stored in airtight container for 24 hours
  • Reheat in oven at 350°F (175°C) for 5 minutes
  • Chocolate sauce can be refrigerated for up to 5 days

Variations

  • Mexican Style: Add a pinch of cayenne to chocolate
  • Filled Churros: Pipe with dulce de leche
  • Chocolate Churros: Add cocoa powder to dough
  • Coffee Dip: Add espresso to chocolate sauce

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