Homemade churros rolled in a cinnamon sugar mixture and served with luscious chocolate ganache. Adapted from Cooking Mexican.
- 1 cup water
- 5 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 cup (5 ounces/145g) all purpose flour
- 2 large eggs, beaten
- Oil for frying
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 ounces semi-sweet chocolate (you can use chips)
- 1/2 cup heavy cream
- In a shallow dish, mix the cinnamon and sugar together and set aside.
- In a medium sauce pan (3 quarts), bring the water, butter, brown sugar, sea salt, and vanilla extract to a boil over medium-high heat. Once it starts boiling, turn off the heat and stir in the flour vigorously, making sure it’s combined and no flour pockets remain. Mixture should be smooth like a moist dough, with a very thin film on the bottom of the sauce pan.
- Either allow the dough to cool slightly in the saucepan before mixing in the beaten eggs with a sturdy wooden spoon, or transfer the dough to a stand mixer fitted with a paddle attachment. Turn the mixer on low to release some steam, for about a minute or two before adding the eggs. You could use an electric hand mixer. Either way, blend the eggs with the dough until completely incorporated. It will separate at first and look wrong, but it will eventually come together into a sticky cohesive dough.
- Transfer the dough to a disposable piping bag fitted with a closed star tip no wider than a half inch. Chill the dough in the refrigerator while you make the ganache and heat the oil.
- In a shallow frying pan, bring about 2 to 3 inches of oil to 375 degrees F. Use a candy thermometer to keep the temperature steady. Make sure there’s enough oil in the skillet because the churros need room to float. You can also use a deep fryer.
- To make the ganache, place the chocolate into a medium bowl. Heat the heavy cream in a heatproof glass bowl or measuring cup for about a minute or until bubbling, and pour it over the chocolate. Let it sit for 2 to 3 minutes, then start whisking until it’s completely combined and silky. Set aside.
- When the oil reaches temperature, gently and carefully squeeze 4 to 6-inch long strips of dough into the oil. Cook the churros for about 1 to 2 minutes per side or until golden brown. Remove the cooked churros from the oil and drain on paper towels, or a baking rack set over a baking sheet.
- Roll the warm churros in the cinnamon sugar mixture and serve with the chocolate ganache. Enjoy!
Churros are best served the day they’re made.
Keywords: churros, dessert, sweets, mexican donuts