Homemade churros with chocolate dipping sauce

Who can resist one of these hot and crispy delights coated in cinnamon sugar? Or even better, dipped in a warm chocolate sauce?

No one, that’s who!

These churros are so easy to make and in no time at all! So if you are after a quick, no fuss crowd pleaser for entertaining, or simply for some self indulgence, then these are for you!!

You’ll need a good quality cloth piping bag or heavy duty plastic piping bag and a star piping nozzle for this. If you don’t use a good quality piping bag, you’ll find it difficult to pipe the churros dough as it’s quite thick! Kitchen scissors also came in handy!

The first step is to prepare your cinnamon sugar by combining your 1/2 cup of sugar with your cinnamon in a shallow dish and set aside for coating your churros.

In a medium saucepan/pot, combine all of your wet ingredients (water and 2 tblsp of oil) with your salt and remaining sugar and whisk together over medium heat until boiling. Remove from the heat and add your flour and mix with a wooden spoon until it forms a ball and all the flour comes away clean from the side of the saucepan as shown below:

Add your flour to the saucepan and begin mixing

As you combine, the flour will come away cleanly from the saucepan

Your dough is ready once everything has combined and comes away from the saucepan cleanly

Transfer the dough to your piping bag with nozzle.

TIP: To get the dough to the bottom of the bag, I ended up twirling the piping bag in a circle.

Heat your oil for frying in a deep pan (for shallow frying as I did) or in a medium saucepan for deep frying.

Here comes the tricky part, but not to fear, I came up with an easy solution!

Because the dough is quite thick, I needed two hands to pipe it out, but the dough would not ‘drop off’ the nozzle once my pressure on the bag was released. So here I grabbed my kitchen scissors.

TIP: Put the tail end of the piped churros dough in the oil and move your piping bag to allow most of the dough to be in the frying oil, grab the scissors and snip the dough away from the nozzle. Lowering the tail end of the dough into the oil first will avoid oil splashing on yourself when you snip the dough away.

If shallow frying, simply fry until golden on one side and turn.

Allow your churros to drain on paper towel before coating in cinnamon sugar

Coat your churros in the cinnamon sugar and voila!!

For the chocolate dipping sauce, see the full recipe below:

Easy Homemade Churros Recipe: (recipe via justataste.com)

You’ll need:

• Cloth piping bag or heavy duty plastic piping bag
• Star tip/nozzle
• Kitchen scissors

Ingredients:

Cinnamon Sugar:

• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon

Churros:

• 1 cup water
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup plain all purpose flour
• 2 tablespoons vegetable oil
• Extra vegetable for deep or shallow frying

Chocolate Dipping Sauce:

• 300ml thickened cream
• 200g chopped dark cooking chocolate

Method:

1. For cinnamon sugar, combine your cinnamon sugar ingredients in a shallow dish and set aside
2. For the Churros: In a small/medium saucepan over medium heat, whisk together water, sugar, salt and vegetable oil until boiling. Remove from heat and add the flour to the wet mixture, using a wooden spoon to combine. Once all ingredients have combined and the mixture has turned into a ball of dough, it should come away cleanly from the saucepan.
3. Transfer to your piping bag (see tip in blog post on how to get your dough to the bottom of the bag)
4. Heat your oil for frying
5. Pipe your churros dough out of the pastry bag and use a pair of scissors to snip it off the nozzle (see tip in blog post to avoid oil splashes!)
6. If shallow frying, turn once to ensure both sides are golden brown.
7. Remove from oil once golden brown and allow to drain on paper towel.
8. Coat in cinnamon sugar and serve.

Chocolate Dipping Sauce:

Method:

On low heat, heat the cream in a pot until the rim of the pot begins to bubble with cream, stirring continuously. Remove from heat and stir through the chopped chocolate until dissolved. This ganache will set at room temperature if not used immediately and can be refridgerated and re-heated when needed.

Tags: chocolate sauce, churros, Doughnut, spanish