Churros

Name: Churros
Total time: 30 min
Yield: 18 servings
Ingredients: 165 g granulated sugar; 10 g ground cinnamon; 85 g unsalted butter; 3 g salt; 120 g all-purpose flour; 4 ea large eggs; 5 ml vanilla extract; 1.5 l vegetable oil; 90 g chocolate chips; 120 ml heavy cream

Recipe from John Kanell · original post · full recipe on preppykitchen.com

Crisp, golden churros piped from choux pastry, fried, tossed in cinnamon sugar and served with a chocolate dipping sauce.

Serves 18 30 minKid-friendly

Vegetarian

Ingredients

granulated sugar — divided165 g
ground cinnamon — 4 tsp; divided10 g
unsalted butter85 g
salt — ½ tsp3 g
all-purpose flour120 g
large eggs4 ea
vanilla extract — 1 tsp5 ml
vegetable oil — for frying1.5 l
chocolate chips90 g
heavy cream120 ml

Method

For the coating: stir together 150 g of the sugar and 2 tsp of the cinnamon in a large bowl or shallow dish. Set aside.
For the churros: in a large saucepan, bring the water, butter, the remaining 1 tablespoon sugar and the salt to a boil over medium-high heat. As soon as it boils, take the pan off the heat.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Dairy-free
- 85 g Dairy-free butter instead of unsalted butter
- 90 g Dairy-free dark chocolate chips instead of chocolate chips
- 120 ml Oat cream instead of heavy cream
Nothing changes in the dough or frying; melt the dairy-free chocolate gently into the oat cream as before.

Swaps are suggestions — check labels if you are cooking for an allergy.

Watch it on Instagram

What it costs, and where to buy it

Shops to compare

We couldn’t price enough of this recipe to say what it costs yet.

Not priced

granulated sugar · 165 g
ground cinnamon · 10 g
unsalted butter · 85 g
salt · 3 g
all-purpose flour · 120 g
large eggs · 4 items
vanilla extract · 5 ml
vegetable oil · 1.5 L
chocolate chips · 90 g
heavy cream · 120 ml

Using a wooden spoon, add all the flour at once and stir hard until it is all incorporated, 30 to 60 seconds.

Return to the heat and cook, stirring, for 30 seconds. Scrape the mixture into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Mix at medium speed for 2 minutes to start cooling it down. With the mixer running, add 3 eggs one at a time, scraping down the bowl between each, then add the vanilla. Mix until the dough is smooth and glossy. It should be thick but fall slowly and steadily from the beaters; if it still clings to them, beat the remaining egg and mix it in a little at a time until the dough is right (you may not need all of it). Transfer the dough to a large piping bag fitted with a large closed star tip (don't use a plain round tip: the ridges keep the churros from bursting when frying).

Fill a large pot with 2 inches (5 cm) of oil, insert a deep-fry or candy thermometer and heat to 400°F (205°C) over medium heat. Line a large baking sheet with paper towels.

Carefully pipe 3- to 5-inch (8 to 13 cm) strips of dough into the hot oil, about three at a time. Fry for 1 to 2 minutes per side, until golden brown. Lift out with tongs, drain on the paper towels for about 30 seconds, then toss in the cinnamon sugar, tapping off the excess. Serve immediately.

For the chocolate dipping sauce: combine the chocolate chips, heavy cream and the remaining 2 tsp cinnamon in a bowl set over a pot of barely simmering water. Stir occasionally until melted and smooth, and serve with the churros.