Cinnamon Churros With Chocolate Dipping Sauce
These eggless cinnamon churros are crispy on the outside, perfectly doughy inside, and rolled in cinnamon sugar while still warm. Paired with a silky chocolate ganache dipping sauce, they're the easiest, most impressive dessert you'll ever make from pantry staples. Ready in 35minutes.
Ingredients
Churros Ingredients
- 1 cup all-purpose flour
- 1 cup warm water
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon fine salt
- 3 cups neutral oil for frying such as vegetable or canola, or enough for 2 inches depth
Dipping Sauce Ingredients
- ½ cup semi-sweet or dark chocolate finely chopped
- ½ cup heavy cream double cream
- 1 tablespoon unsalted butter
Coating Ingredients
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
Instructions
- Place the finely chopped chocolate and heavy cream in a heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water). Stir slowly as the chocolate melts. When about three-quarters of the chocolate has melted, remove the bowl from the heat and continue stirring until completely smooth. Add the butter and stir until glossy and fully emulsified. Set the chocolate dipping sauce aside while you prepare the churros.
- Heat 2–3 inches of neutral oil in a heavy-bottomed saucepan or deep skillet to 350–375°F / 175–190°C. Use a kitchen thermometer to monitor the temperature — the oil should shimmer but not smoke.
- In another bowl, add all-purpose flour, salt, baking powder and baking soda. Stir with a fork to aerate.
- Heat the warm water until steaming but not boiling. Make a well in the centre of the dry ingredients and pour the water in gradually, stirring with a fork after each addition, until you have a thick, very sticky dough. You may not need all the water — stop when the dough holds together and pulls away from the sides of the bowl. Transfer the dough to a piping bag fitted with a large open star nozzle. Alternatively, drop heaped tablespoonfuls of dough directly into the hot oil.
- If you go the piping bag route, hold the bag above oil and squeeze. When you are happy with the length of the churro (about 4–6 inches / 10–15 cm), slowly lower the bag so the tip of the churro touches the oil, lower until almost three-quarters of the churro is submerged, and snip the dough at the nozzle with kitchen scissors.
- Fry churros in batches of 4–5 for 2–3 minutes, turning once, until golden brown all over. Transfer to a wire rack or plate lined with kitchen paper to drain. Do not overcrowd the pan — this drops the oil temperature and makes churros greasy. (The churros will continue to crisp as they cool, so pull them when they are still very slightly soft inside.)
- On a wide plate or shallow bowl, mix the granulated white sugar and ground cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
- Serve warm with chocolate dipping sauce.
Nutrition
Serving: 1serving
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