How To Make Perfect Churros Every Time
Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty’s ultimate recipe for the perfect churro!
for 4 servings
- canola oil
- ½ cup water (120 mL)
- ½ cup milk (120 mL)
- ½ cup sugar (100 g), divided, plus 1 tablespoon
- 1 teaspoon kosher salt
- ½ stick unsalted butter
- ½ vanilla bean, seeds scraped
- 1 cup all purpose flour (125 g)
- 3 large eggs
- 1 teaspoon ground ceylon cinnamon
Chocolate Dipping Sauce
- 6 oz semisweet chocolate chip (175 g)
- ½ cup heavy cream (120 mL)
- ⅛ teaspoon cayenne
- ¼ teaspoon ground ceylon cinnamon
- Calories 656
- Fat 40g
- Carbs 70g
- Fiber 16g
- Sugar 37g
- Protein 14g
Estimated values based on one serving size.
- Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
- In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
- Pour the hot cream mixture over the chocolate, then let sit for 2–3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
- Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
- Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
- Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
- Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
- Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
- In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
- Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5–6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3–4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
- Serve the churros immediately with the chocolate sauce for dipping.
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