Churros with Cinnamon Sugar Coating and Mexican Chocolate Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cool the dough: Let the dough sit and cool for about five minutes to prevent the eggs from cooking when added.
- 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.
- Prepare for frying: Transfer the dough to a piping bag fitted with a large star tip (such as Wilton 1M) for classic churro ridges.
- 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.
- 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.
- 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
