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Crispy Churros Recipe with Spiced Chocolate Sauce

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A quick and easy homemade churros recipe featuring a crispy exterior and a warm, spiced chocolate dipping sauce with cinnamon and cayenne pepper.

Ingredients

  • Water – 1 cup (240 ml)
  • Unsalted butter – 2 tablespoons, cut into pieces
  • Granulated sugar – 2 tablespoons, plus extra for coating
  • Salt – 1/4 teaspoon
  • All-purpose flour – 1 cup (120 grams), sifted
  • Large eggs – 2, room temperature
  • Vegetable oil – for frying (sunflower or canola preferred)
  • Ground cinnamon – 1 teaspoon for coating
  • Dark chocolate – 4 ounces (115 grams), chopped (70% cocoa recommended)
  • Heavy cream – 1/2 cup (120 ml)
  • Ground cinnamon – 1/2 teaspoon
  • Ground nutmeg – 1/4 teaspoon
  • Cayenne pepper – a pinch (optional)
  • Vanilla extract – 1/2 teaspoon
  • Brown sugar – 1 tablespoon

Instructions

  1. In a medium saucepan, combine 1 cup water, 2 tablespoons unsalted butter, 2 tablespoons sugar, and 1/4 teaspoon salt. Heat over medium until butter melts and mixture begins to boil, about 3-4 minutes.
  2. Remove pan from heat. Immediately add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides, about 1-2 minutes. Let cool for 5 minutes.
  3. Add eggs one at a time, mixing vigorously after each addition until fully combined and smooth. Dough should be thick but pipeable. If too stiff, beat in a teaspoon of water to loosen.
  4. Pour vegetable oil into a deep saucepan to a depth of about 2 inches. Heat to 350°F (175°C), using a thermometer to maintain temperature.
  5. Fill a piping bag fitted with a large star tip with dough. Pipe 4-inch strips directly into hot oil, cutting dough with scissors or knife. Fry in batches to avoid overcrowding.
  6. Cook churros about 2-3 minutes per side, turning once, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
  7. Mix granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl. While warm, toss churros in cinnamon sugar mixture to coat evenly.
  8. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and add chopped dark chocolate, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cayenne pepper, 1/2 teaspoon vanilla extract, and 1 tablespoon brown sugar. Stir until smooth and glossy. Keep warm.
  9. Serve churros immediately with spiced chocolate dipping sauce.

Notes

Maintain oil temperature at 350°F (175°C) for crispy churros. Chill dough for 10 minutes if too sticky to pipe. Drain churros well on paper towels to avoid greasiness. Store leftovers in airtight container at room temperature for up to 24 hours; reheat in oven at 350°F for 5-7 minutes. Avoid microwaving to keep crispness. Chocolate sauce can be refrigerated up to 3 days and warmed gently before serving. Variations include gluten-free flour blends and vegan substitutions using flax eggs and coconut cream.

Nutrition

Keywords: churros, crispy churros, spiced chocolate sauce, homemade churros, fried dessert, cinnamon sugar churros, Mexican dessert

Find it online: https://coracooks.com/crispy-churros-recipe-with-spiced-chocolate-sauce-easy-homemade-treat/