Churros Recipe with White Chocolate Ube Sauce
This Basic recipe for churros yields delightfully crisp churros with a cakey and delicate crumb inside. Paired with an ube white chocolate dipping sauce, it is an easy and indulgent dessert perfect anytime!
Originally published on September 27, 2017 and now updated with new photos and improved recipe.
Somewhere in the deep crevices of this blog, a churros recipe lies, untouched (and maybe unread) for several years.
I have completely forgotten about this recipe, until one hungry night, my daughter was browsing through my blog recipes and there it was: Churros, in all its glory. Deep fried, long parcels of dough that are seriously crunchy, and complete with a dipping sauce. She mentioned how she craved for it.
Your Simple Churro Recipe
If you have always wanted to make churros at home and regard making them as too involved of a process, then let this change your mind. Making churros is pretty simple.
Basic and few ingredients, you can have crunchy, golden brown churros sooner than you think. Freshly cooked, still warm and ultimately crunchy, nothing beats that first glorious bite! You see, I have forgotten about this for years, and now that we rediscovered it, we fell in love again and have made it week after week!
Ube White Chocolate Sauce
- The Ube White Chocolate Sauce is made of white chocolate (any white chocolate bar will do), whipping cream and ube flavoring. I suggest that you make this first to give it time to thicken up.
- Of course, you can also make a more traditional chocolate sauce recipe, or even dulce de leche.
Pointers for Making Churros
- DO not overmix the churro batter. A few strokes of your wire whisk is all it takes to incorporate the wet and dry ingredients. This dough is kind of gritty, thick and sticky.
- Piping Bag and a Star Tip. 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.
- 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 350 F and stay within that range ( 335-355 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.It is best to use a thermometer here.
Step by Step Process
Mix together all the dry ingredients and wet ingredients in separate containers. Whisk flour, salt and baking powder in a mixing bowl. Stir together just boiled water, butter and vanilla extract.
Combine the Wet and Dry Ingredients. Make a well in the center of the dry mixture and pour in the liquids. Combine with a wire whisk just until incorporated. Do not overmix. Transfer this to a large piping bag fitted with a star attachment.
Deep Fry. Pipe the batter into the hot oil. Use a scissor to cut the dough once your desired length is achieved.
Enjoy The Churros Fresh and Warm
Once they are done frying, drain them a wire rack. Then toss it cinnamon sugar mix. 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!
Looking for more cinnamon goodies? Also check out my Baked Cinnamon Sugar Donuts and Cinnamon Flan.
Also Try
Churros Recipe with Ube White Chocolate Dipping Sauce
Equipment
- thermometer (Affiliate link)
Ingredients
- 1 ½ cups boiling water
- 3 tbsp melted butter
- 1/2 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- pinch of salt
- 2 cups vegetable oil for frying
For the Ube White Chocolate Sauce
- 50 grams white chocolate bar broken up or chopped
- ⅓ cup whipping cream broken up or chopped
- ¼-½ tsp ube flavoring
For the Cinnamon Sugar
- ¼ cup sugar
- 1-2 tsp cinnamon
Instructions
Ube White Chocolate Sauce
- I recommend doing the dipping sauce first to give it enough time to thicken into a dip consistency. Add the chopped white chocolates in a small heat-proof bowl. In a pan over medium heat, scald the cream just until small bubbles begun to form on the sides. Remove from heat and pour over the white chocolate in the bowl. Cover, untouched for 5 minutes, then stir until smooth and all the chocolate is melted. Add ube flavoring and stir well. Set aside and then refrigerate to thicken.
Churros
- Mix the Batter. In a medium bowl, sift together the flour, baking powder and salt. In a liquid container with spout, combine just boiled water, melted butter and vanilla. Make a well in the center of the dry ingredients and pour the liquid mixture. Beat with a wire whisk just until the batter is smooth. Do not overmix here. This only requires several strokes. Use a rubber spatula to gather the batter. This is thick, gritty and sticky.
- Deep Fry. 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 350℉, 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 in the oil.
- Cook in batches of 2-3 . The churros should be golden brown. Drain on a wire rack that is set on top of a tray. Roll churros in the cinnamon sugar mixture and serve with the ube chocolate sauce ( which has thickened by now).
Cinnamon Sugar Mixture
- Combine cinnamon and sugar in a wide plate. You can add less or more cinnamon depending on your taste preference.
Notes
- When mixing the batter, do not over do it. All it takes is a few strokes to gather the batter. Do not overmix. This batter is thick, kind of clumpy and sticky.
- The appropriate temperature for deep frying is crucial for optimal cooking of the churros. Use a thermometer (affiliate link) to monitor that the temperature stays within the range of 330-355F. Too low or the churros will absorb the oil and get soggy and too hot the churros will be overbrowned and raw inside.
- Make the ube white chocolate sauce first so that it gets a chance to thicken up while you make the churros.
Nutrition
Churros are my favorite Disneyland treat! They’re horribly expensive there, though, and I want to learn how to make them at home. Thanks for the recipe!
Your welcome, my friend! Can’t go wrong with homemade!