Churros

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Vegetable or olive oil, for frying
  • 1 cup water
  • 4 ounces butter
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • Chocolate Dunking Sauce, recipe follows
  • Chocolate Dunking Sauce:
  • 4 ounces dark chocolate, chopped
  • 1 cup milk, plus 1 cup
  • 1 tablespoons cornstarch
  • 4 tablespoons sugar
Directions

Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.

To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce.

Chocolate Dunking Sauce:

Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.

Pour and serve in cups for dipping churros.


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2.0 9
Churros came out tasting like salted egg dough inside even after I tried to finish cooking them in the oven. Not even the chocolate sauce could save it. item not reviewed by moderator and published
This recipe is ok with one exception. Churros are essentially choux pastry that's fried. This recipe calls for throwing the eggs all in at once - which is a mistake, they should be added slowly until each one is fully incorporated. I actually like adding about 1/3 c of milk to the water as well so that the proportions are 1.3 liquid to 1 c flour. I like my dough to be a little more moist, since the excess moisture evaporates pretty quickly. item not reviewed by moderator and published
It was all right. After reading the previous reviews of the "churros" being eggy I waited for the flour/water mixture to cool before putting in the eggs so the eggs wouldn't begin to cook. This recipe is closer to an eclair dough than any churro I've ever had. They weren't bad but not the the churro I was thinking of. Maybe the recipe should specify that the dough should cool a little first before putting the eggs in. item not reviewed by moderator and published
no taste, small cinnmom sugar item not reviewed by moderator and published
i tried this and they tasted excellent. they were the best ever if people would just leave the recipe the way it is. item not reviewed by moderator and published
I tried the recipe without reading the reviews..Then, I ad some rhum and cinnamon to get out of that eggy smell...When I cooked it, it has no, but at all NO taste of churros, neither texture..Thsi recipe should be Out, please. item not reviewed by moderator and published
This was the worst churro I've ever had, it tasted like I was eating pure egg. Definitely not what I expected, the picture was deceiving. Terrible recipe, will not ever use or recommend this one again. item not reviewed by moderator and published
Tasted a bit bland. Even with the cinnamon sugar I wasn't too impressed. I'll look for another recipe. item not reviewed by moderator and published
The churros tasted eggy and bland at the same time. The batter smelled gross and I had to drink water to keep from being sick to my stomach. It felt like it took forever and it wasn't worth it. Plus the sugar didn't even stick. item not reviewed by moderator and published

This recipe is featured in:

Cinco de Mayo