Mexican · Free
Churros with Chocolate
Golden fried dough ridges rolled in cinnamon sugar and served with a thick warm chocolate dip. Crisp on the outside, tender within, and impossible to resist straight from the fryer.
****+
Prep 20 min · Cook 20 min
Method
In a saucepan, combine the water, 2 tablespoons sugar, salt, and butter, then bring to a boil over medium-high heat until the butter fully melts.
Reduce the heat to low, add all the flour at once, and stir vigorously with a wooden spoon for 1 to 2 minutes until the dough pulls into a smooth ball.
Remove the pan from the heat and let the dough cool for 5 minutes so the egg will not scramble when added.
Beat in the egg and vanilla, stirring hard until the dough becomes smooth, glossy, and thick, then spoon it into a piping bag fitted with a large star tip.
Pour the oil into a heavy deep pot, filling it no more than halfway, and heat it over medium-high heat to 350 deg F.
Stir the coating sugar and cinnamon together on a wide plate and set it near the stove.
Carefully pipe 4-inch lengths of dough directly into the hot oil, using scissors to snip them off, and fry only a few at a time to avoid crowding.
Fry the churros for 2 to 3 minutes, turning them, until they are deep golden brown and crisp all over.
Lift the churros out with tongs onto a paper-towel-lined plate for a few seconds, then roll them in the cinnamon sugar while still hot so it sticks.
Make the dip by heating the cream in a small saucepan until it just steams, then pour it over the chopped chocolate, wait 1 minute, and stir until smooth and glossy.
Serve the warm churros immediately with the chocolate dip alongside for dunking.
Chef's tips
- Keep the oil steady at 350 deg F -- too cool and the churros soak up grease, too hot and they brown before cooking through.
- Roll the churros in cinnamon sugar the moment they come out of the oil, while they are still hot enough for it to cling.
- A star-shaped piping tip creates the classic ridges that make churros extra crispy; a plain tip works but gives a smoother crust.
Cooking times vary by equipment -- cook to temperature and to taste.
