Crisp-fried with a creamy interior dusted with sweet cinnamon sugar and dipped in rich, warm chocolate, churros are a dessert which you can eat with your fingers. They re surprisingly easy to make and these will be the best churros you will ever have. Get a large saucepan over medium-high heat and to that add water, butter, vegetable oil, sugar, and salt then bring that to a boil until the butter is melted. Once the mixture is up to a boil, add in flour and stir it together until the dough comes together like a ball and continue to cook it for one minute until you get rid of the raw flour taste.
Place it into a bowl then add in vanilla extract and mix that in using a wooden spoon, working on the dough to let it cool a bit. Work on it for just a couple of minutes and once the dough is colled, get everything ready. Your pot with oil should be in the heat and get a plate lined with a paper towel.
Also, get a plate with a cinnamon-sugar combination and get a piping bag that you will place the churros dough with. Add eggs one at a time to the dough and mix it well after each addition until you are done and the dough is smooth. Place the dough in the piping bag and squeeze all the air out then pipe the batter into the hot oil. You will make little strips about 5 inches long then take a knife and cut it.
Cook them on each side for a few minutes until golden brown then pats them on a paper towel before dunking them in sugar. For the chocolate ganache bring heavy cream to a simmer on the stovetop, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you’ll get excited. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes then serve with the churros.
- 1 cup of Water
- 1 cup of All-Purpose Flour
- 3 Tbsp of Unsalted Butter
- 1 Tbsp of Vegetable Oil
- 4 Eggs
- 1 Tbsp of Granulated Sugar
- ½ tsp of Salt
- 1 tsp of Vanilla Extract
- Canola Oil for frying
- ½ cup of Granulated Sugar for coating
- 1 Tsp of Ground Cinnamon
- 8 oz 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips
- 1 cup heavy whipping cream
- In a large dutch oven, add enough canola oil to fill the pan about halfway, heat it over medium heat to heat it to 375 degrees. You can also use a deep fryer for this.
- In a large saucepan, add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla, and salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute.
- Add the dough into the bowl and add one egg time and mixing well after each addition to make sure the egg is well combined. Spoon the dough into a piping bag fitted with a large star tip.
- Pipe 5-inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.
- Drain them on paper towels to remove excess oil and then dip them in the cinnamon sugar. Repeat with your remaining batter and serve right away with chocolate ganache.