Prep Time 20 minutes
Cook Time 10 minutes
Servings 10

Ingredients

For the coating:

  • 1/2 cup white sugar
  • 1 1/2 teaspoons ground cinnamon

For the churros:

  • 1 1/2 Tablespoons white sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil, plus more for frying
  • 1 cup all-purpose flour

For the chocolate sauce:

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions

Make the coating:

  • In a small, shallow bowl, stir together the sugar and cinnamon.

Make the churros:

  • In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
  • Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
  • Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
  • Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
  • Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

Make the chocolate sauce:

  • Place the chopped chocolate in a small bowl.
  • Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.

Notes

Notes:

It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
This churro recipe can be easily doubled.
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