Celebrate Cinco De Mayo with these hot, cinnamon and sugar-coated churros. Crispy on the outside, moist and pillowy on the inside, these churros are sure to put a smile on your face. With only five ingredients in this recipe, it is very easy to follow and the batter is pretty much fool-proof. Churro batter is piped directly into the hot oil and fried to a golden perfection. As if the cinnamon and sugar-coating wasn’t enough, dipping the churros into thick and rich chocolate sauce brings them to a whole other level! So what are you waiting for? These churros won’t make themselves! 😉
One Year Ago: Mexican Hot Chocolate Brownies
Churros con Chocolate
- 1 cup water
- 1/2 cup butter
- 1/4 tsp salt
- 1 cup all purpose flour
- 3 large eggs
- vegetable oil, for frying
For the Cinnamon and Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
For the Chocolate Sauce:
- 1 tablespoon cornstarch
- 2 cups milk
- 1/2 cup semisweet chocolate chips
- 1/4 cup sugar
- In a medium saucepan over medium heat, bring butter, salt and water to a boil. Once mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute. Transfer to bowl of a stand mixer fitted with the paddle attachment and let sit for five minutes. Beat in the eggs one at a time, until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
- Transfer dough to a pastry bag fitted with a medium or large star tip.
- Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 365 degrees. Have ready a plate lined with several paper towels.
- While the oil is heating, prepare the chocolate sauce. In a small bowl, whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat; set aside.
- Pipe 5-inch pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side. Remove from oil and set on paper towels to drain, then toss into the cinnamon and sugar coating while they are still hot.
- Serve churros alongside chocolate sauce.
Yields: about 20 churros