Golden, crispy churros coated in cinnamon sugar—served with a rich, velvety chocolate sauce. A perfect indulgence for cozy evenings or festive gatherings.
Chocolate Sauce
Ingredients:
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Milk – 120g
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Sugar – 65g
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Cocoa Powder – 15g
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All-purpose Flour – 10g
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Butter – 14g
Instructions:
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Combine all the ingredients in a microwave-safe bowl.
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Microwave the mixture for 2 minutes, pausing every 30 seconds to stir.
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Continue mixing until the sauce turns thick, glossy, and smooth.
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Set aside and serve warm with the churros.
Churros
Ingredients:
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Water – 118g
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Sugar – 12g
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Salt – a pinch
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Butter – 14g
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All-purpose Flour – 60g
For Coating:
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½ cup Sugar
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1 tsp Cinnamon Powder
Instructions:
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In a saucepan, combine water, sugar, salt, and butter. Bring it to a boil over medium heat.
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Turn off the heat and add sifted flour. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
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Transfer the warm dough into a piping bag fitted with a star nozzle.
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Heat oil in a deep pan to 190°C (or until a small piece of dough bubbles and rises to the top).
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Pipe 4-inch strips of dough directly into the hot oil, cutting with scissors.
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Fry until golden brown and crisp, about 2–3 minutes per side.
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Remove the churros with a slotted spoon and drain on paper towels.
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In a shallow bowl, mix the sugar and cinnamon powder.
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While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated.
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Serve immediately with the prepared chocolate sauce.
Tip: Churros are best enjoyed fresh and warm. Make sure your oil is at the right temperature to get that perfect crispy outside and soft center.
