Churros are one of the world’s best desserts, especially when made fresh at home. This recipe is hands down the best churros I’ve ever had. They’re crispy on the outside, soft and tender on the inside, and they have a flavor no one can resist!
Candy thermometer: Use a candy thermometer for the oil. I think it’s a must to heat the oil to the proper temperature and monitor it as the churros fry. Preheat the oil while you make the batter because it will take time to come up to temperature.
Eggs: I like to use three eggs in the batter. Some recipes use one egg, but I feel like they come out too dry. The egg gives them some rise and a richer flavor, so I found three eggs are perfect.
Cinnamon sugar coating: Let the churros drain on paper towels just little before adding them to the cinnamon-sugar mixture about 15 seconds. You don’t want them to be oily and add straight to the sugar, or they’ll clump up the sugar, and you’ll get a thick coating.
Ingredients
- For coating
- For chili chocolate sauce
Instructions
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Making the chocolate sauce
- in a small saucepan heat the heavy cream, remove from heat, and mix in chopped chocolates.
- Add in chocolate powder, whisk until it is smooth. Add in vanilla and dry chili pepper and set aside. Making churros
- For the coating whisk together cup sugar and cinnamon in a shallow dish, set aside.
- Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
- Add water, butter, sugar, and salt to a large saucepan, bring to a boil over medium-high heat.
- Add flour reduce heat to medium-low and cook, and continuously stir with a rubber spatula until mixture comes together and is smooth.
- Transfer mixture to a large mixing bowl, let cool 5 minutes.
- Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until the dough comes together and is smooth.
- Transfer to a 16-inch piping bag fitted with a rounded star tip.
- Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
- Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry then transfer to cinnamon-sugar mixture and roll to coat.
- Serve warm with chili chocolate sauce. Enjoy!