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A simple and delicious recipe for classic homemade churros. These fried dough pastries are crispy on the outside, soft on the inside, coated in cinnamon sugar, and served with a rich Mexican chocolate dipping sauce.
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Prepare the choux-style dough by cooking butter, water, and flour, then mixing in eggs. Transfer to a piping bag. → Heat oil to 375°F (190°C) and prepare the cinnamon-sugar coating. → Pipe and fry the dough in batches for 5-8 minutes until golden brown. → Drain briefly, then immediately toss the hot churros in the cinnamon sugar. → Make the Mexican chocolate dipping sauce by melting finely chopped chocolate into spiced, hot cream. → Serve and enjoy.
Prepare the choux-style dough by cooking butter, water, and flour, then mixing in eggs. Transfer to a piping bag. → Heat oil to 375°F (190°C) and prepare the cinnamon-sugar coating. → Pipe and fry the dough in batches for 5-8 minutes until golden brown. → Drain briefly, then immediately toss the hot churros in the cinnamon sugar. → Make the Mexican chocolate dipping sauce by melting finely chopped chocolate into spiced, hot cream. → Serve and enjoy.
A simple and delicious recipe for classic homemade churros. These fried dough pastries are crispy on the outside, soft on the inside, coated in cinnamon sugar, and served with a rich Mexican chocolate dipping sauce.
In a saucepan over medium heat, melt the unsalted butter.
Once melted, add water, fine sea salt, granulated sugar, and vanilla extract. Bring the mixture to a boil.
Lower the heat to medium-low and add all of the all-purpose flour at once. Mix vigorously with a spatula until a cohesive dough forms.
Remove the pan from the heat. Add 3 whole eggs and 1 egg yolk. Mix thoroughly until the dough is silky and smooth. It will look separated at first, but keep mixing.
Transfer the finished dough into a piping bag fitted with a large star tip.
Tossing the churros in the sugar mixture while they are still very warm is crucial for the sugar to adhere properly.
Using a large star tip for the piping bag is key to getting the classic churro shape and ridges.
Monitor the oil temperature closely. If it's too low, the churros will be greasy; if it's too high, they will burn on the outside before cooking through.
For the smoothest ganache, ensure the chocolate is very finely chopped before adding it to the hot cream. This helps it melt evenly and quickly.
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