What you will need
Piping Bag + Star Tip
A Pot For Deep Frying
Metal Tongs
Sheet Tray + Parchment Paper / Rack
Rubber Spatula
Pot For Chocolate Sauce
A Large Bowl
Measuring Cups + Spoons
Churros + Dark Chocolate Dip
yields 12 pieces of 5" long churros / prep + cook time approx. 1 hour
Ingredients - Churros
2 cups - filtered water
1 tsp - salt
1/4 cup - vegetable oil
2 cups - all purpose flour
Ingredients - Cinnamon Sugar
1/2 cup - cane sugar
1 tsp - cinnamon
1/4 tsp - salt
Ingredients - Chocolate Sauce
1/2 cup - dark chocolate chips
1/2 cup - canned full fat coconut milk
1/2 tsp - pure vanilla extract
1/4 tsp - cinnamon
Instructions
Step 1 - Make the batter + let it cool
In a small sauce pan or pot get the water warmed up till it reaches a simmer. While that is working, measure out and have ready in a bowl 2 cups of all purpose flour and create a little well inside to pour the mixture in. When the water is simmering, add in the salt and oil to the pot and then pour all of the pots contents into the well that was created in the bowl of flour. Using a wooden spoon and or a rubber spatula, carefully mix everything in together really well till everything has been combined smoothly. Once everything has been mixed till smooth, pop the whole bowl with the churro batter into the fridge to cool fully internally. While we work on the remaining components.
Step 2 - Make the cinnamon sugar + chocolate sauce
Using a plate or a “plate bowl” mix together with a fork a little whisk the sugar, salt and cinnamon before setting to the side for later.
For the chocolate sauce, in a small pot or sauce pan heat up the milk first and then add in the cinnamon, vanilla and lastly thr chocolate chips so they dont burn. On low heat mix all of this together really well until all the chocolate has melted and combined. You can keep this warm by making a sort of “bain marie” at home but that is optional. Once the chocolate sauce is done, simply keep to the side till the end.
Step 3 - Set up fry station
To do this in a very streamlined way I suggest setting up a fry station in a way that is functional for you. I like to set up my pot of oil with 6-8 cups of oil depending on the height of my pot. As well as having a sheet tray with a parchment paper on it and a cookie rack on top for me to put my churros to drain off excess oil before tossing them in cinnamon sugar.
Step 4 - Fry churros + coat in cinnamon sugar
Fill a piping bag with about half of the churro batter. I had enough batter to fill my bag two times before being all done. Once the oil has reached 350 degrees Fahrenheit start piping out some churro batter in the design, shape or length of your choosing. I did mine in simple little sticks that were about 5 inches long and fried 3 at a time for about 5 minutes. Once the churros are a nice golden color, take them out and let them drain off excess oil before tossing them in cinnamon sugar. Repeat this process until all the churros have been piped, fried and coated. After this process I had 12 churros in total but this may vary on how big or small each churro has been piped out to be.
Step 5 - Plating + Serving
Serve and enjoy your churros fresh on their own or with their chocolate dip. Save any left overs in an air tight, food safe container for up to 7 days and reheat in the air fryer to enjoy again later.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3