Churros Recipe

Boil the Liquid

In a medium saucepan, combine 1 cup of water, 1 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Bring to a boil over medium heat.

Mix in the Flour

Once the mixture is boiling, remove from heat and quickly stir in 1.5 cups of all-purpose flour until the dough forms a ball and pulls away from the sides of the pan.

Add Eggs and Vanilla

Allow the dough to cool for about 5 minutes. Then, add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until fully incorporated.

Mix Sugar and Cinnamon

In a shallow bowl, combine 1 cup of granulated sugar and 2 tablespoons of ground cinnamon. Set aside for coating the churros.

Heat the Cream

In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer.

Melt the Chocolate

Remove from heat and stir in 1 cup of semi-sweet chocolate chips along with 0.5 teaspoon of vanilla extract until smooth and fully melted. Set aside to cool slightly.

Heat the Oil

In a large, heavy pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Pipe the Dough

Transfer the churro dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch long strips of dough into the hot oil.

Fry Until Golden

Fry the churros for about 2-3 minutes on each side, or until they are golden brown. Remove them from the oil and drain on paper towels.

Coat in Cinnamon Sugar

While still warm, roll the churros in the prepared cinnamon sugar mixture to coat them evenly.

Plate and Serve

Serve the churros warm with the chocolate sauce on the side for dipping.