Crispy Churros with Homemade Chocolate Sauce

Ingredients

• 1 cup Water
• 2 tbsp Unsalted butter
• 1 tbsp Vanilla bean paste (For the churro dough)
• 2 tbsp Brown sugar
• Salt (A pinch, for the churro dough)
• 1 cup All-purpose flour (For the churro dough)
• 2 Eggs (At room temperature, beaten)
• 0.5 cup Granulated sugar (For the cinnamon-sugar coating)
• 1 tbsp Ground cinnamon (For the cinnamon-sugar coating)
• 0.25 cup Cocoa powder (For the chocolate sauce; sift before using)
• 0.5 tsp All-purpose flour (For the chocolate sauce; sift before using)
• 0.333 cup Semi-sweet chocolate (The source refers to this as chocolate chips in the method)
• 0.5 cup Granulated sugar (For the chocolate sauce)
• 1 tsp Vanilla bean paste (For the chocolate sauce)
• Salt (A pinch, for the chocolate sauce)
• 1 cup Milk (For the chocolate sauce)
• Vegetable oil (For frying; preheat to 325°F)

Steps

1. 1

   Add the water, unsalted butter, brown sugar, and a pinch of salt to a pan. Bring the mixture to a boil, allowing the butter to melt and the sugar to dissolve.

2. 2

   Add the all-purpose flour to the pan. Stir with a spatula over medium-low heat until a dough forms.

3. 3

   Turn off the heat and let the dough cool for 8–10 minutes.

4. 4

   Add the beaten room-temperature eggs and the vanilla bean paste to the cooled dough. Mix until combined and a sticky dough forms. The source notes that mixing may take 8–10 minutes; continue patiently until the dough comes together.

5. 5

   Let the dough rest for 30 minutes before piping.

6. 6

   Fit a piping bag with a star-shaped nozzle. Pipe 8–9 churros onto a prepared baking sheet.

7. 7

   Freeze the piped churros for 30–40 minutes, or until the dough is firm enough to hold its shape.

8. 8

   For the chocolate sauce, sift the cocoa powder and the all-purpose flour into a saucepan.

9. 9

   Add the milk and whisk over medium-low heat until the mixture is smooth.

10. 10

    Add the granulated sugar and whisk until incorporated.

11. 11

    Add the vanilla bean paste and a pinch of salt, then mix to combine.

12. 12

    Add the semi-sweet chocolate and mix over medium heat for 5–8 minutes, or until the sauce thickens.

13. 13

    Preheat the frying oil to 325°F.

14. 14

    Once the churros are firm enough to hold, carefully add them to the hot oil. Do not overcrowd the pan.

15. 15

    Fry the churros for 3–4 minutes per side. If the churros are thick, they may require longer frying.

16. 16

    Combine the granulated sugar and cinnamon in a dish.

17. 17

    Add the warm churros to the cinnamon-sugar mixture and coat them evenly.

18. 18

    Serve the churros warm with the chocolate sauce.

Notes

The source does not specify the type or quantity of frying oil; use enough oil to fry the churros without overcrowding. The source also does not specify the baking sheet preparation method. Churros should be firm enough to handle before frying.

Nutrition per serving

• dessert
• snack
• fried
• Spanish-inspired
• vegetarian
• egg-based
• chocolate sauce
• cinnamon sugar