Cha-Cha-Churros! Like a donut but even better! Start by making an easy choux pastry dough, then piped into hot oil with a piping bag and large closed star tip like this one from Wilton. Rolled in cinnamon sugar and dipped in a sweet sauce and you have a delicious dessert or afternoon sweet treat!
~ Angie
Churros
Ingredients
Churros:
- 1 cup water
- 6 tbsp. butter
- 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 1 tsp. kosher salt
- 2 large eggs
- Vegetable oil for frying
Cinnamon Sugar
- ½ cup sugar
- 2 tsp cinnamon
Chocolate Dipping Sauce (optional)
- 3/4 c. Semi sweet Chocolate wafers
- 3/4 c. heavy cream
- 1/4 tsp. Salt
Instructions
- In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat, add flour and salt, and stir with a wooden spoon until thickened, about 30 seconds. Let mixture cool for 10 minutes.
- During this time, mix cinnamon and sugar and pour in large flat plate.
- To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
- In a large flat wide pot over medium heat, add approximately 1″ high of oil and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 5-6″ long ropes. Use kitchen scissors to cut off dough from piping bag.
- Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
Chocolate sauce:
- Place chocolate chips in a medium heatproof bowl.
- In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add salt and whisk to combine.
