These fabulously crunchy & delicious Churros are one of the easiest desserts that can be made at home! Dunk them in a rich hot chocolate – or dulce de leche – sauce for a decadent dessert to die for.
There are some foods that I can’t just have one, Churros are one of them! Back home they are extremely popular. The ones filled with chocolate or dulce de leche are my favorites. We used to go to a little charming old town named “El Hatillo”, that is known for selling the best Churros con chocolate in the city. I have great memories with my husband, my oldest daughter, and I walking around the town and of course, eating churros with hot cocoa there. Sadly, after we moved here I have never found Churros like the ones there. But I can tell you that this recipe comes very close to perfection.
There is something about Churros that says “comfort” to me, especially now that the weather is getting colder. A batch of fresh Churros and a cup of hot cocoa are like heaven on earth to me.
This recipe is so easy to make that is kind of dangerous for your waistline. Fortunately and unfortunately, there is not such a thing like healthy Churros. They HAVE to be fried in lots of oil, but after you take the first bite all your guilt will disappear. In this kind of occasion is when Viva® Vantage® Towels came to the rescue. They absorbed all the extra oil on the outside of the Churros and they also were great to clean up my kitchen after all that frying.
There are a variety of recipes for Churros, but this one is very close to the original one that comes from Spain. Believe me, I should know, it took me several attempts to get this recipe just right.
I almost forgot to tell you, this is an eggless version! So basically, this recipe just has flour, water, oil, and sugar. When you are making this at home make sure to use a heavy-duty piping bag or it will split open and the mixture will burst out.
This recipe is a fantastic dessert for a game-party or tailgating since they are easy to eat and transport. You can even divide churros in individual paper bags. Dunk these fabulously crunchy and delicious churros in a rich hot chocolate sauce or dulce de leche sauce.
The best dessert ever!!!
These fabulously crunchy & delicious Churros are one of the easiest desserts that can be made at home! Dunk them in a rich hot chocolate - or dulce de leche - sauce for a decadent dessert to die for.
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar + more for dusting
- 1 teaspoon extra virgin olive oil
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- Oil for frying (enough to deep fry the churros)
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped (or 3/4 cup morsels)
In a small saucepan over medium heat, whisk together the water, salt, sugar, and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball and all the ingredients are well incorporated.
Place the dough on a clean surface and knead with your hands for 2 - 3 minutes to ensure that all the water is absorbed and thus reduce the risk of oil explosion when frying. Let the dough rest while the oil heat.
Heat about 2 - 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375ºF. You need enough oil to deep fry the churros. IMPORTANT: When frying the churros stand back to about any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion. Using a frying thermometer to keep the oil temperature under control is highly recommended.
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
Roll churros in the more sugar. Serve.
To make the chocolate for dunking: Heat heavy cream, add chocolate and let it sit for 1 minute then stir to combine.
Churros are best freshly made, but they can be stored in a Ziploc bag or container up to 2 days, or freeze them up to 4 weeks. Be aware that they will soften and lose the crunchiness as they cool.
To freeze: cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month.
To reheat: unwrap the churros and thaw at room temperature.Then reheat for about 5-8 minutes in a 350°F oven. I don't recommend microwave.
Warning: When frying the churros stand back to avoid any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion.
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