Churros
Crisp, ridged fritters with custardy middles, rolled in cinnamon sugar. Best eaten hot, dipped in thick chocolate.
Peek at the ingredients
Ingredients 11 ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tbsp sugar, plus 1/2 cup for coating
- 1/4 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 cups neutral oil, for frying
- 6 oz dark chocolate, chopped
- 3/4 cup heavy cream
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Method
- 1
Bring the water, butter, 1 tablespoon sugar, and salt to a boil in a saucepan. Dump in the flour all at once and stir hard until a smooth ball forms and pulls from the sides, about 2 minutes.
- 2
Move the dough to a bowl and cool 5 minutes. Beat in the eggs one at a time until glossy and smooth, then stir in the vanilla.
- 3
Spoon the dough into a piping bag fitted with a large star tip. The ridges are what get crisp.
- 4
Heat the oil to 350F in a deep heavy pot. Pipe 4-inch lengths directly into the oil, snipping with scissors. Fry 3 or 4 at a time until deep golden, about 3 minutes per batch, turning once.
- 5
Drain on a rack for a minute, then roll warm in the cinnamon sugar mixed with the remaining 1/2 cup sugar.
- 6
For the chocolate, heat the cream until steaming, pour over the chopped chocolate, rest 2 minutes, then stir smooth. Serve the churros with the chocolate for dunking.
