Homemade Churros with chocolate dip sauce
One time I was browsing through Facebook when a picture posted by someone ( a friend of a friend’s friend) caught my eye. In the photo was a long queue of people in front of what seems to be an establishment inside a mall in Pampanga, my hometown in the Philippines. I was thinking that whatever they are selling must be really good! It made me really curious, so I googled the name of the said establishment to find out what is the craze about. I was amazed to find out that a lot of people are lining up to get their hands on some CHURROS!
I have never had churros myself before and that photo got me really curious about it and to find out what all the fuss is about, I decided to make some. For those who are as clueless as I am and wondering what churro is, well simply put it is a fried-dough pastry said to have Spanish origins, it is then covered in fine or powdered sugar, sometimes with cinnamon and usually comes with a dip, chocolate being the popular one. The ingredients are also very simple.
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Homemade Churros
INGREDIENTS
DOUGH
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 egg
- 2 teaspoon vanilla extract
FRYING & COATING
- oil - - for frying
- 1/2 cup sugar - (fine or powdered)
- 1 teaspoon cinnamon powder
CHOCOLATE DIP
- 2 ounces chocolate - - cut into smaller pieces
- 5 fluid ounces all-purpose cream
INSTRUCTIONS
- In a saucepan, combine milk, water, sugar, salt and butter together then bring to boil over medium heat. Remove from heat once it starts to boil.
- Stir in the flour immediately to the liquid mixture and stir gently until a loose dough forms that pulls away from the sides of the pan.
- Transfer dough to a mixing bowl and let it cool down for 3-5 minutes.
- Meanwhile, prepare the chocolate dip by placing the chocolate and cream in a microwave-safe bowl, heat for 10 seconds on high and stir until chocolate is melted. Pulse for another 5-10 seconds if needed.
- Add the egg and vanilla extract and beat it into the dough with a whisk, or use an electric mixer.
- Transfer the dough to a piping bag fitted with a large 4 or 5 star tip.
- Heat oil in a deep pan (about 4 inch deep) over medium heat. Once the oil is hot, squeeze out about 5-6 inch of dough and using a pair of scissors, cut it on the other end dropping it to the oil. Fry 5-6 pieces at a time
- Fry 2-3 minutes on each side or until golden brown. Remove from oil and place them on a plate covered with paper towels to remove excess oil. Roll or sprinkle the churros with the sugar-cinnamon mix.
- Serve while warm with the chocolate dip.
Can I make the dough ahead and refrigerate so I can fry them to serve warm and not have to be in the kitchen making dough during the party?
Sure you can Mimi.
Can I use bread flour for this churros instead of all purpose flour. I have a lot of excess bread flour.
Bread flour makes dense and chewy bread which Churros should not be so I will not recommend it.
This looks delicious! Do you know if they can be fried in an air fryer?
Hi Rebecca, I haven’t tried it but I saw some recipes that are very similar but uses airfyer. They freeze the piped churros in a parchment paper for an hour or until hard and then air-fry them. Hope it works!