Indulge in the delightful experience of making homemade churros, known for their crispy exterior and soft interior, a staple in Spanish cuisine and a favorite at festive gatherings and breakfast tables.
Ingredients
Scale:
1 cup water
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
Vegetable oil, for frying (about 2 inches deep in a heavy-bottomed pot)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup heavy cream
4 ounces dark chocolate, finely chopped
1 tablespoon unsalted butter
1 tablespoon corn syrup
Instructions
In a medium saucepan, combine water, sugar, salt, and butter. Bring to a boil over medium heat, stirring occasionally until butter is melted.
Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Let the dough cool for 5 minutes.
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract until the dough is smooth and glossy.
Transfer the dough to a pastry bag fitted with a large star tip.
Heat oil in a deep pot to 375°F (190°C). Pipe 4-inch strips of dough into the hot oil, cutting with scissors. Fry until golden brown, about 2-3 minutes on each side.
Remove with a slotted spoon and drain on paper towels.
Combine sugar and cinnamon in a shallow dish. Roll the warm churros in the cinnamon-sugar mixture to coat evenly.
For the chocolate sauce, heat the cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit for 1 minute. Stir until smooth, then add butter and corn syrup, mixing until glossy.
