Churro's with Chocolate Dipping Sauce
These Churro's are soft on the inside and crisp on the outside. The cinnamon sugar just adds the perfect amount of sweetness to this delicious churro recipe.
Ingredients
For the churros
- 250 milliliters Water
- 85 g Unsalted butter
- 1 tablespoon Caster sugar
- ¼ teaspoon Salt
- 140 g Plain flour
- 1 Large Egg
- 1 teaspoon Vanilla extract
- 1 Sunflower oil for deep frying
For the sugar coating
- 100 g Granulated sugar
- 1 teaspoon Ground cinnamon
For the chocolate dipping sauce
- 100 g Dark chocolate you can use milk chocolate if you prefer
- 100 milliliters Double cream
Instructions
Cinnamon Sugar
- The first thing to make is our cinnamon sugar, for this, you’ll need a baking sheet and simply add 100g of granulated sugar and 1 teaspoon of ground cinnamon and mix the two ingredients together and set to one side100 g Granulated sugar, 1 teaspoon Ground cinnamon
Churro's
- Grab a saucepan and add in the water, unsalted butter, and salt, and bring to a boil over a medium heat.85 g Unsalted butter, ¼ teaspoon Salt, 250 milliliters Water
- Once the wet ingredients are boiling turn to a low heat and add in your plain flour and caster sugar and stir using a spatula until all the mixture turns into a smooth dough140 g Plain flour, 1 tablespoon Caster sugar
- Transfer the hot churro dough into a large mixing bowl and leave it to cool for 5-10 minutes
- While the dough is cooling pour the sunflower oil into your fryer or deep skillet and heat it to 180 degrees Celsius or 360 degrees Fahrenheit1 Sunflower oil for deep frying
- Once the dough has cooled add in vanilla extract and 1 egg in the mixing bowl and mix really well, keep mixing until the dough comes together and is smooth again.1 teaspoon Vanilla extract, 1 Large Egg
- Transfer the churro dough into a piping bag or pipping gun with a star tip attachment with the size churro you would like.
- Carefully pipe the churro dough into your pre-heated oil and cut at whatever length churro you want with a sharp knife or clean scissors being careful not to splash.
- Leave your churros to fry until they are golden brown, they should only take about a minute or so.
- Using tongs transfer them to a kitchen roll to let them drip dry for one minute.
- Now transfer the warm churros to the cinnamon sugar and roll them until they are covered in a coat of sugar and set to one side
- Repeat this frying, drying, and rolling process with the left-over dough mixture.
Dipping sauce
- In a saucepan add in 100g of dark chocolate and 100ml of double cream.100 g Dark chocolate, 100 milliliters Double cream
- Heat up over a medium heat keep stirring slowly until the chocolate mixture is all melted and become smooth,
- Transfer the dipping sauce to a small serving bowl.
- There you have it warm sweet crisp churros served with a delicious chocolate dipping sauce.
Notes
Tips and Tricks for the perfect churros
When using a deep fat fryer or a skillet pan filled with hot oil, take care not to splash the churros into the oil but instead carefully lower each one slowly and carefully. The basket in deep fryers is excellent for doing this safely. Remember it's better to be safe than sorry.
Use tongs to remove the churros from the oil as of course they are very hot.
Nutrition
Calories: 144kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 28mgSodium: 41mgPotassium: 58mgFiber: 1gSugar: 8gVitamin A: 217IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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