Churros with Cinnamon Sugar Coating and Mexican Chocolate Sauce Recipe

Introduction

Churros are a beloved treat known for their crispy exterior and soft, airy interior. Tossed in cinnamon sugar and paired with rich Mexican chocolate sauce, they make a perfect indulgent snack or dessert to enjoy any time.

Ingredients

• Vegetable oil for frying
• 1/2 cup water
• 1/2 cup whole milk
• 5 tablespoons unsalted butter, chopped into pieces
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)
• Mexican chocolate sauce, for serving

Instructions

1. Step 1: Heat vegetable oil to 360°F (182°C) in a large pot, filling about 1 1/2 inches deep, or prepare your deep fryer to the fill line.
2. Step 2: In a large saucepan over medium-high heat, combine water, whole milk, butter, sugar, and salt. Bring to a boil.
3. Step 3: Remove the saucepan from heat immediately and stir in the flour until the mixture forms a ball.
4. Step 4: Let the dough cool for five minutes.
5. Step 5: Add eggs and vanilla extract to the dough. Using an electric mixer, beat until smooth. If the mixture separates, continue mixing until it comes together.
6. Step 6: Transfer the dough to a piping bag fitted with a large star tip (such as a Wilton 1M).
7. Step 7: Pipe 4-inch strips of dough directly into the hot oil or onto the basket of the deep fryer, then lower it into the oil. Use a knife or scissors to cut the dough at the end of each strip.
8. Step 8: Fry the churros for two minutes, then carefully flip them and fry for another two minutes, until golden and crisp.
9. Step 9: Remove the churros from the oil and immediately shake them in a paper bag filled with the cinnamon and sugar topping until coated evenly.
10. Step 10: Serve the churros warm with Mexican chocolate sauce for dipping.

Tips & Variations

• Use a candy thermometer to maintain consistent oil temperature and ensure even frying.
• For a richer flavor, swap whole milk for half-and-half or add a pinch of nutmeg to the cinnamon sugar mix.
• Try adding a bit of cayenne pepper to the chocolate sauce for a spicy kick.
• If you don’t have a star tip, a large round tip can work, but the texture will differ slightly.

Storage

Churros are best enjoyed fresh but can be stored in an airtight container for up to 1 day at room temperature. Reheat briefly in a low oven (about 300°F/150°C) for 5–7 minutes to restore crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make churros without eggs?

Eggs help create the right texture, but you can try an egg substitute like a flax egg or commercial egg replacer. The texture may be slightly different, more dense or less airy.

What is Mexican chocolate sauce?

Mexican chocolate sauce is a spiced chocolate sauce made with Mexican chocolate, cinnamon, and sometimes chili. It’s thicker and more aromatic than regular chocolate sauce, making it perfect for dipping churros.

Churros with Cinnamon Sugar Coating and Mexican Chocolate Sauce Recipe

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Deliciously crispy homemade churros coated in cinnamon sugar and served with rich Mexican chocolate sauce. These classic fried pastries are perfect for a warm, sweet treat any time of day.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12 churros 1x
• Category: Dessert
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Churros Ingredients

• Vegetable oil for frying (about 1 1/2 inches deep in pot)
• 1/2 cup water
• 1/2 cup whole milk
• 5 tablespoons unsalted butter, chopped into pieces
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract

Topping Ingredients

• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

Serving

• Mexican chocolate sauce (for dipping)

Instructions

1. Heat the oil: Heat vegetable oil to 360°F in a large pot about 1 1/2 inches deep or to the fill line of a deep fryer. This temperature is key to achieve crispy churros without absorbing too much oil.
2. Make the dough base: In a large saucepan over medium-high heat, combine water, whole milk, butter, sugar, and salt. Bring to a boil, then immediately remove from heat.
3. Add flour: Stir in all-purpose flour quickly until the mixture forms a smooth ball. This process helps cook the flour and form the dough.
4. Cool the dough: Let the dough sit and cool for about five minutes to prevent the eggs from cooking when added.
5. Incorporate eggs and vanilla: Using an electric mixer, beat the eggs and vanilla extract into the dough until it forms a smooth, slightly sticky batter. The mixture may look separated at times, but continue mixing until smooth.
6. Prepare for frying: Transfer the dough to a piping bag fitted with a large star tip (such as Wilton 1M) for classic churro ridges.
7. Pipe and fry: Pipe 4-inch lengths of dough directly into the hot oil or onto a basket that you lower into the oil. Use a knife or kitchen scissors to cut the dough after each strip. Fry each batch for 2 minutes on one side, then flip and fry for another 2 minutes until golden and crisp.
8. Drain and coat: Remove churros from oil with a slotted spoon and shake them in a paper bag filled with cinnamon sugar to evenly coat while still warm.
9. Serve: Serve the churros warm alongside Mexican chocolate sauce for dipping.

Notes

• Maintain oil temperature at 360°F for best texture; if too low, churros absorb excess oil and become greasy.
• You can keep churros warm in a low oven while frying in batches.
• Use a star tip for the traditional ridged texture that holds onto the cinnamon sugar and chocolate sauce.
• Experiment with dipping sauces like dulce de leche or caramel for variety.
• Store leftover churros in an airtight container and reheat in the oven for best texture.

Keywords: churros, Mexican dessert, fried dough, cinnamon sugar churros, chocolate dipping sauce, homemade churros