Description
Enjoy these homemade churros that are crispy on the outside and soft on the inside, coated in cinnamon-sugar and served with rich chocolate for dipping. Perfect for satisfying your sweet cravings!
Ingredients
Scale
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil (for frying)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or shortening, for melting chocolate)
Instructions
- In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Bring this mixture to a boil over medium heat.
- Once boiling, remove the saucepan from the heat and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Let the dough cool for about 5 minutes.
- After the dough has cooled slightly, add 2 large eggs and 1 teaspoon of vanilla extract. Mix well until the eggs are fully incorporated and the dough is smooth and glossy.
- In a deep skillet or a heavy-bottomed pot, heat 1/4 cup of vegetable oil over medium heat.
- While the oil is heating, prepare a plate lined with paper towels to drain the churros after frying.
- In a small bowl, mix together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.
- Once the oil is hot, transfer the churro dough into a piping bag fitted with a large star tip.
- Carefully pipe 4-6 inch long strips of dough directly into the hot oil, cutting them off with scissors or a knife.
- Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the churros from the oil and place them on the prepared paper towel-lined plate to drain excess oil.
- While they are still warm, roll the churros in the cinnamon-sugar mixture until they are fully coated. Set aside on a wire rack to cool slightly.
- In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 1 tablespoon of coconut oil (or shortening).
- Microwave the chocolate in 30-second intervals, stirring in between, until it is completely melted and smooth.
- Once melted, let the chocolate cool slightly before dipping the churros.
- Take each churro and dip one end into the melted chocolate, allowing any excess to drip off.
- Place the dipped churros on a parchment-lined baking sheet to set.
Notes
- Ensure the oil is at the right temperature before frying to achieve the perfect crispy texture.
- You can customize the chocolate dip by adding flavors like peppermint extract or using white chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes