Churros are easy to make and tasty desserts on a cool winter day. They are crispy on the outside, soft and tender on the inside and the cinnamon sugar flavor nobody can resist.
Usually, churros are pipped directly from the piping bag to the hot oil. I used a safer method of frying the churros by piping the churros in a baking sheet chilling for 15minutes in the fridge and then taking the churros and putting them inside the oil.
By, doing the first method we have a chance of splicing hot oil while pipped directly into the oil but when you use the second it is easier and safer we just have to take it with our hand and drop it into the oil and avoid danger.
And for the chocolate sauce instead of using the saucepan and the stove to melt the chocolate chips. You can put it in a bowl and microwave the chocolate chip with heavy cream & vanilla extract for 3 to 5 mins stirring in between occasionally.
My family loved my homemade churros. Give it a try to this easy recipe and enjoy.
Ingredients
All-purpose flour - 2 cups
Unsalted butter - 2 tbsps
Egg - 2, extra-large
Water - 2 cups
Salt - A pinch
Sugar - 2 tbsps
Vanilla extract - 1tsp
Oil - for deep fry
For the cinnamon sugar
Granulated sugar - 1/2 cup
Cinnamon powder - 1 tsp
For the Chocolate sauce
Milk chocolate chips - 2 oz
Heavy cream - 1/4 cup
Vanilla extract - 1/2 tsp
Instructions
- In a pan over medium-high heat boil water with the butter, sugar, salt, and villa extract.
- After the water comes to a boil turn off the stove and add the all-purpose flour to the water, give it a stir with a spatula until the flour is well combined with the water and comes into a dough consistency.
- Now, put the hot dough in a hand mixer or a standing mixer and mix the dough on a low speed for a minute to cool down the dough a little bit.
- After 1 minute add the egg to the dough and mix well until both combined well.
- Put the dough in a piping bag with the wide flower nozzle attachment.
- Now, put parchment paper on a baking sheet with slightly apply vegetable oil spray and pipe the dough with the desired length on the baking sheet while the dough is still warm.
- Chill the dough in the fridge for 15 minutes before you start frying.
- Heat oil in a pan and deep fry the churros on medium heat till golden brown slightly turn them around for an even fry.
- Quick-dry the churros on a paper towel for few minutes.
- Add together the sugar, cinnamon on a plate, and add the fried churros. Coat well the cinnamon sugar on the churros.
For making Chocolate Sauce
- In a pan add the chocolate, heavy cream, and vanilla extract. Cook on low flame until the chocolate melts with the heavy cream and comes to a sauce consistency.
- Serve the warm chocolate sauce with cinnamon sugar-coated churros.
Tips
- If you feel the final dough is hard for you to squeeze in the baking sheet. You can add one more egg.
- The oil temperature should be no more or less than 375 degrees to get a nice crisp and golden color.
- Caramel sauce will also be a good combo for the churros.
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