Mexican Churros

Crispy Mexican churros coated in cinnamon sugar and served with a silky chocolate dipping sauce. This easy fried dessert is made with simple pantry ingredients and ready in under an hour.

Course Dessert

Cuisine Mexican/Tex-Mex

Prep Time 10

Cook Time 20

Cool Time 10

Servings

Calories 349kcal

Author Michelle Ordever

Ingredients

For the Churro Dough:

1 cup water
¼ cup unsalted butter
1 tablespoon granulated sugar
½ teaspoon salt
1 cup all-purpose flour (plain flour)
1 large egg
1 teaspoon pure vanilla extract
Vegetable oil for frying

For the Coating:

½ cup granulated sugar
1 teaspoon ground cinnamon

For the Dipping Sauce:

½ cup semi-sweet chocolate chips (plain chocolate chips)
¼ cup heavy cream (double cream)

US Customary - Metric

Instructions

To prepare the churro dough, combine the water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil over medium heat.
Once the mixture starts to boil, reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon for 1–2 minutes, until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from the heat and let the dough cool for a few minutes.
Once slightly cooled, add the egg and vanilla extract. Stir until the egg is fully incorporated and the dough is smooth and sticky.
Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.
Pipe 4- to 5-inch (10–13 cm) strips of dough into the hot oil, using scissors to cut off each piece. Fry a few churros at a time, ensuring the pan is not overcrowded. Fry for 3–4 minutes per churro, turning occasionally, until golden brown.
While the churros are cooking, combine the sugar and cinnamon in a bowl or shallow baking dish. Set aside until ready to coat.
Remove the churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.
To make the chocolate sauce, place the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
Serve the churros warm with the chocolate sauce. Enjoy!

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