Churros are deep fried, crunchy and cinnamon sugar crusted dough that are perfect for munching anytime. Dipped in chocolate sauce while warm and fresh, these golden snacks bring serious delight and satisfaction.
I first learned of the existence of churros in Disneyland in California. The smell of the flavored dough being deep fried in hot, sparkly oil got me looking in the direction of the carts and kiosks selling them. And they are all over the place. I watched people walking happily from the vendors holding a bag of churros, munching with a smile on their faces.
Of course, it is given that Disneyland is named as the happiest place on earth, but still! It is not hard to understand why churros brings about delight in a person eating them.
Well, first, they are deep fried. They are deep fried, long parcels of dough that are seriously crunchy!
Then, they get covered in a mixture of cinnamon and sugar. This is exactly why every bite of churros is enjoyable and lip smacking.
And finally, sauce. They get dipped in chocolate sauce. It is not that hard to imagine the goodness, right? Warm, crunchy dough gets slathered with rich chocolate cream? Yes.
Although chocolate sauce is the most common, churros can be dipped in a variety of sauces like dulce de leche, caramel, and vanilla sauce. These are all perfect for me, I mean vanilla and the deep flavor of dulce de leche? Consider them listed now for the future.
Pointers for Making Churros
- You will need a large piping bag and a large star tip to pipe the dough in long (or short sticks) into the hot oil. This dough is very thick, that is why you need a piping bag large enough to give you enough room inside the bag as you squeeze the dough out.
- Pipe the dough out into the hot oil carefully, and as you achieve the desired length, use scissors to cut the end that is attached to the tip, releasing the dough completely in the oil.
- Deep frying: the oil should reach a temperature of 338 F. Too low of a temperature can make your churros soggy. But watch closely as you cook the churros in batches, lowering the heat slightly if the churros gets dark easily.
Once they are done frying, drain them on plates that are lined with paper towels. Have the sauce ready by the side because these are best dipped and eaten while they are warm.
You will fall in love with these long shapes of vanilla flavored dough, fried until deliciously golden. Now and go and see (or taste) for yourself!
I tell you, since Disneyland, I have always wondered if we have any joint that makes churros here in our city. I have not found one but instead learned that there are a few within the country located in Toronto.
For now though, I am munching on these delicious homemade treats.
Churros with Chocolate Dipping Sauce
- 1 and 1/2 cups boiling water
- 3 and 1/2 tbsp melted butter
- 1/2 tsp vanilla extract
- 1 and 3/4 cups all purpose flour
- 1 tsp baking powder
- pinch of salt
- 2 cups vegetable oil for frying
For the Chocolate Sauce
- 7 oz semi-sweet chocolate broken up or chopped
- 1 and 3/4 oz milk chocolate broken up or chopped
- 2 tbsp corn syrup
- 1 and 1/4 cups heavy cream
For the Cinnamon Sugar
- 1/2 cup sugar
- 2 tsp cinnamon
In a liquid container with spout, combine water, melted butter and vanilla. In a medium bowl, sift together the flour, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture. Beat until the batter is smooth. Let rest for 10 minutes.
Heat oil in a heavy bottomed pan. Fill up a large pastry bag with the dough and fit a large star tip attachment to it. Once the oil reaches 338 F, pipe the dough into the oil. Once the desired length is dispersed, use a scissor to cut the dough at the end that is attached to the tip, releasing the dough completely int the oil.
Cook in batches of 2-3 . The churros should be golden brown. Drain in plates lined with paper towels. Roll in t he cinnamon sugar mixture and serve with the chocolate sauce,
Combine all ingredients in medium sauce pan and melt over medium heat until smooth. Keep warm.
Cinnamon Sugar Mixture
Combine cinnamon and sugar in a wide plate.
Recipe adapted from World Class Cakes by Roger Pizey.