Cinnamon Churros with Chocolate Sauce

Ingredients

• 1 cup water
• 0.25 cup unsalted butter
• 2 tbsp granulated sugar (For the churro dough)
• salt (Pinch)
• 1 tbsp vanilla extract or vanilla bean paste (For the churro dough)
• 1 cup all-purpose flour
• 1 egg
• 0.5 cup granulated sugar (For the cinnamon sugar coating)
• 2 tbsp cinnamon powder (For the cinnamon sugar coating)
• 50 g semi-sweet chocolate chips (For the chocolate sauce)
• 1 cup heavy cream (For the chocolate sauce)
• 1 tsp vanilla extract (For the chocolate sauce)
• 1 tbsp butter (For the chocolate sauce)
• neutral frying oil (About 2–3 inches in a deep frying pan; also use some to grease the piping bag)

Steps

1. 1

   In a saucepan, combine the water, unsalted butter, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the butter has melted.

2. 2

   Remove the saucepan from the heat and stir in the vanilla extract or vanilla bean paste.

3. 3

   Add the flour and mix until a dough forms.

4. 4

   Mix the dough with a spatula for 5–7 minutes, until it is smooth and elastic.

5. 5

   Transfer the dough to a mixing bowl and let it rest for 20 minutes, or until it has cooled completely.

6. 6

   Once the dough is completely cooled, crack in the egg and mix with a spatula for 4–5 minutes, until the egg is combined and the dough is smooth.

7. 7

   Pour about 2–3 inches of oil into a deep frying pan. Heat the oil over medium-high heat until it reaches 375°F (190°C).

8. 8

   Grease a piping bag with some oil to prevent the dough from sticking. Fit the bag with a star tip.

9. 9

   Place parchment paper on a baking tray. Pipe the dough onto the parchment in 5–6-inch lengths.

10. 10

    Cut the parchment paper lengthwise and carefully lower the churro pieces, along with the parchment paper, into the hot oil. Do not overcrowd the pan.

11. 11

    Fry the churros for 2–3 minutes on each side, until golden brown and puffed up.

12. 12

    In a shallow dish, mix together the granulated sugar and cinnamon powder.

13. 13

    While the churros are still warm, toss them in the cinnamon sugar mixture until coated.

14. 14

    For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.

15. 15

    Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2–3 minutes.

16. 16

    Stir until the chocolate is melted and the sauce is smooth. Stir in the vanilla extract and butter until combined, then remove from the heat.

Notes

The source does not specify the type or quantity of frying oil beyond about 2–3 inches in the pan. Use caution when lowering the parchment and churros into hot oil; remove parchment once the churros release if needed. Serve the churros with the warm chocolate sauce.

Nutrition per serving

• dessert
• snack
• fried
• Spanish-inspired
• vegetarian