Churros with Chocolate Dipping Sauce

Before you start

Churros are fried strips of dough piped through a star tip so they come out with ridges that turn extra crisp. Spanish churros are often made from just flour, water and salt, which gives a lean, very crunchy stick. This version adds butter and eggs to the dough, as many Mexican-style recipes do, so the inside stays soft and custardy while the outside crisps.

Oil temperature is the deciding factor. Around 180°C (350°F) the dough sets quickly and browns in a few minutes without soaking up oil; cooler oil gives greasy churros, while hotter oil browns them before the middle cooks. Use a large open star tip. Its ridges let steam escape and help prevent the bursting that smooth or small tips can cause.

Ingredients

• Dough240 ml (1 cup) water
• 55 g (4 tbsp) unsalted butter
• 1 tbsp granulated sugar
• ½ tsp fine salt
• 130 g (1 cup + 1 tbsp) all-purpose flour
• 2 large eggs — room temperature
• 1 tsp vanilla extract
• For frying and coating1.5 liters (6 cups) neutral oil with a high smoke point — such as peanut, canola or sunflower
• 100 g (½ cup) granulated sugar
• 2 tsp ground cinnamon
• Chocolate sauce240 ml (1 cup) whole milk
• 120 g (4 oz) dark chocolate (60–70%) — chopped
• 2 tbsp granulated sugar
• 1 tsp cornstarch

Method

1. Mix the sugar and cinnamon in a shallow dish. Set a wire rack over a sheet pan lined with paper towels.
2. Bring the water, butter, sugar and salt to a boil in a saucepan. Add the flour all at once and stir vigorously over low heat for 1 minute, until the dough forms a smooth ball. Transfer to a bowl and cool for 5 minutes.
3. Beat in the eggs one at a time, then the vanilla. The dough should be thick, smooth and pipeable but stiff enough to hold the ridges. Spoon it into the piping bag.
4. Pour the oil into the pot so it is no more than halfway up the sides. Heat over medium to 180°C (350°F).
5. Pipe a 12 cm (5 in) length directly over the oil, holding the tip close to the surface, and snip it off with oiled scissors. Fry 4 or 5 at a time without crowding.
6. Fry for 2 to 3 minutes per side, about 5 minutes total, until deep golden and crisp. Adjust the heat to keep the oil between 175 and 185°C (350–365°F).
7. Drain the churros on the rack for 30 seconds, then roll them in cinnamon sugar while still warm. Fry the rest in batches.
8. For the sauce, whisk the cornstarch into a few spoonfuls of the cold milk. Heat the remaining milk with the sugar until steaming, add the chocolate and the cornstarch mixture, and whisk over low heat for 2 to 3 minutes until it thickens enough to coat a churro. Serve with the warm churros.

Tips for success

• Fry a test churro first and break it open. If the inside is raw, lower the heat slightly and fry longer.
• Pipe the churros onto squares of oiled parchment and chill for 15 minutes if you find piping over hot oil awkward. Lower each one in with its paper and pull the paper out with tongs once it releases.
• Toss the churros in the coating within a minute of frying; the sugar sticks only to a warm surface.

Substitutions

Butter

Use 3 tablespoons neutral oil for a dairy-free dough. The churros are slightly crisper with a little less flavor.

Eggs

Leave them out and increase the water to 280 ml for a lean Spanish-style churro that is crunchier and drier inside.

Dark chocolate sauce

Serve with warm dulce de leche or cajeta for a sweeter, caramel-flavored dip.

Variations

Filled churros

Fry 8 cm lengths, then pipe dulce de leche or pastry cream into each end with a small round tip.

Churro bites

Pipe 3 cm pieces and fry for about 3 minutes total, then toss in cinnamon sugar for easy sharing.

Troubleshooting

Churros burst or spat in the oil

Air pockets or a small closed tip trapped steam. Pack the bag firmly, use a large open star tip and keep the oil below 190°C (375°F).

Greasy and soft

The oil was too cool or the pot crowded. Fry fewer at a time and let the oil recover to 180°C (350°F) between batches.

Brown outside, raw inside

The oil was too hot or the churros too thick. Lower the heat a little and pipe thinner strips.

Storage

Churros are best within 20 minutes of frying. Leftovers can be re-crisped at 200°C (400°F) for 5 to 6 minutes. Refrigerate leftover chocolate sauce for up to 3 days and rewarm gently with a splash of milk.

Safety notes

Hot oil causes serious burns. Fill the pot no more than halfway, keep water away from the oil, never leave it unattended and have a lid nearby to smother a flare-up. Let the oil cool completely before moving it. Do not taste the raw dough. Contains wheat, egg and milk.