Churros

Crisp, ridged churros are fried until deeply golden, rolled in cinnamon sugar, and served warm with a quick glossy chocolate dip.

45 min

12 churros

Golden ridged churros coated in cinnamon sugar sit beside a bowl of glossy chocolate dipping sauce.

Ingredients

1 cup water

4 tbsp unsalted butter, cut into pieces

1 tbsp granulated sugar

1/4 tsp fine salt

1 cup all-purpose flour

2 large eggs, at room temperature

4 cups neutral oil for frying

1/2 cup granulated sugar for coating

1 tsp ground cinnamon

4 oz semisweet chocolate, finely chopped

1/3 cup heavy cream

1/2 tsp vanilla extract

Equipment

Medium saucepan · Heavy deep saucepan · Frying thermometer · Piping bag with large star tip · Dry scissors · Spider or slotted spoon · Wire rack · Heatproof bowl

Keep the dough manageable

Cool the cooked flour mixture until warm before adding eggs; a hot dough can scramble them and turn grainy.

Handle hot oil safely

Keep the pot attended and below one-third full. Never put water on burning oil; cover it with a metal lid if safe.

Prepare the coating and dip

01. Stir the coating sugar and cinnamon in a shallow bowl so it is ready while the churros are warm.

02. Pour steaming cream over chopped chocolate, then stir in vanilla until smooth and glossy; keep the sauce warm.

Cook the dough

03. Bring water, butter, dough sugar, and salt to a full boil, stirring until melted and dissolved.

04. Stir in flour off heat, then cook over low heat until the dough forms a ball and leaves a film; cool until warm, not hot.

05. Beat in eggs one at a time until the dough is glossy, then load a star-tip piping bag halfway for control.

Fry in batches

06. Heat oil to 350 F in a heavy deep pot filled below one-third; keep it attended and use dry tools.

07. Pipe away from yourself and fry uncrowded batches, turning until ridged churros are deeply golden and crisp.

Coat and serve

08. Drain briefly on a rack, then roll the warm churros in cinnamon sugar so the coating clings to every ridge.

09. Serve warm with chocolate dip, turn off the burner, and let the oil cool completely in the pot before handling.