Churros are a famous Spanish sweet treat made with pastry dough fried in oil. They are crispy from the outside and light and pillowy on the inside. Churros are tube-shaped and rolled in cinnamon sugar, usually served with a chocolate sauce. They taste similar to doughnuts but much easier to make.
  • CourseSnacks
  • CuisineSpanish
  • 3/4cup Plain flour
  • 2 numbers Egg
  • 1/2cup Whole milk
  • 1/4cup Water
  • 1/4cup Butter
  • 1tablespoon Sugar
  • 1/2teaspoon Vanilla extract
  • 1/4teaspoon Salt
For Dipping Sauce
  • 1/2cup Semi sweet chocolate chips
  • 1/2cup Whipping cream
For Cinnamon Sugar
  • 1/4cup Caster sugar
  • 1/2teaspoon Cinnamon powder
  1. Make the chocolate sauce by melting chocolate chips and whipping cream together in a bowl over a pan of simmering water until melted, keep it aside.
  2. Prepare the cinnamon sugar by mixing the caster sugar and cinnamon powder, keep it aside.
  3. In a deep saucepan over medium heat, combine milk, water, butter, sugar, vanilla extract, and salt and bring to boil. Once it boils, lower the heat and add the plain flour. Mix well until the mixture forms a ball, remove from heat.
  4. Transfer the dough to a large mixing bowl and wait for a few minutes to cool down the mixture slightly. Add 2 large eggs, adding one at a time, and beat with an electric mixer until well combined.
  5. Transfer the dough to a pastry bag with a large open star tip. Heat oil in a deep pan over medium heat and pipe small stripes of dough into the hot oil. (use scissors to cut each piece) Deep fry the churros until golden brown, fry both sides. Drain on a paper towel to remove excess oil.
  6. Roll the fried churros in cinnamon sugar until still hot. Serve immediately with chocolate dipping sauce.
  7. Note- For piping churros, I used Wilton 1M piping tip.
  8. Prepare cinnamon sugar and chocolate sauce before starting to fry the churros.
  9. Fry the churros in batches, careful not to overcrowd the pan.
  10. I used Hershey’s semi-sweet chocolate chips and Emborg unsweetened whipping cream in this recipe.
  11. I used large eggs with an average weight of 58 grams per egg.
  12. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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