| Level: | Advanced |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 8 to 12 churros |
Ingredients
- 1 cup water
- 1/2 cup butter or margarine
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs, beaten
- Vegetable oil, for frying
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon, optional
- 1 tablespoon cornstarch
- 2 cups milk
- 4 ounces dark chocolate, chopped
- 1/4 cup sugar
Instructions
- To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
- To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
- Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
- Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
- Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 313 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 5 g |
| Cholesterol | 78 mg |
| Sodium | 102 mg |
Reviews
It’s a good easy recipe, but it tastes “eggy”, I thought it tasted similar to a doughnut, but I will probably make it again just using fewer eggs.
I will make my Mexican dessert
Wonderful! I’ve made these several times, just the churros with no dipping sauce. I often double the recipe, then freeze the leftovers without rolling them in the cinnamon sugar. Then when I want to enjoy them later, I’ll warm them up in the oven for a few minutes and toss with cinnamon sugar. Also, I just tried these gluten free after being diagnosed with celiac. I just replaced the flour with cup-for-cup gluten free flour. I was nervous as first because the dough looked more like bumpy oatmeal than smooth dough like it does with regular flour, but it turned out great! I’m so happy. Both the regular and the gluten free are amazing, with a crispy outside and a soft middle.
I tried this recipe, and I ended up with funnel cakes instead.
They were good though.
Thank you food network my family enjoys this
The recipe included wayyy too many eggs. I messed up. I shouldve put 1 egg only. It wouldve been a great recipe.
This recipe was great! My churros came out perfect!
Worst recipe ever. I couldn’t even handle the dough with my hands because it was so moist. Tasted very eggy. Way too many eggs. Don’t try.
They were great. I love churros. I make cream puffs all the time. Someone told me you can use a similar choux batter for churros. This recipe is pretty close to the same for cream puffs (except you pipe cream puffs on a baking sheet and bake them instead of frying them). The churros from this recipe are eggy, but I like them that way. They do puff up a little in the oil because of the eggs, but you’re still going to want a fairly large piping tip. it was helpful to have a butter knife handy to cut the dough when you pipe it into the oil after you got a “churro-sized” strip. They’re very tender. Mine didn’t end up very straight. I had lots of curvy churros because I don’t know how to pipe them well enough to make them straight. They taste the same whether straight or curved, and when they’re curvy, people know you made them homemade rather than getting them from a box. (Besides, the churros they sell on the streets in East LA are short curved things, too.) Yes, I would make this recipe again and again. I did not make the chocolate sauce. They were good with just the cinnamon sugar, but maybe next time I’ll make the sauce.
Perfect recipe! I cooked them in coconut oil and they were just right after a couple of minutes. Highly recommend for a beginner cook. I can’t see how you could muck these up.