Churros Recipe with Ube White Chocolate Dipping Sauce

Churro dipped in ube white chocolate sauce.

Churros Recipe with Ube White Chocolate Dipping 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!

Course Dessert, Snacks

Cuisine Western

Keyword churros

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 300kcal

Author sanna

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.

The Churros recipe adapted from World Class Cakes by Roger Pizey.

Nutrition