Crispy Homemade Churros Recipe (Printer-Friendly Version)

# What You'll Need:

→ Choux Pastry Dough

01 - 4 tablespoons unsalted butter
02 - 1 cup water
03 - 1 teaspoon vanilla
04 - 2 tablespoons granulated sugar
05 - ¼ teaspoon coarse salt
06 - 1 cup all-purpose flour, sifted
07 - 3 large eggs
08 - 3-4 cups oil for frying (coconut oil recommended)

→ Cinnamon-Sugar Mix

09 - ½ cup granulated sugar
10 - 1 tablespoon ground cinnamon

→ Chocolate Dipping Sauce

11 - 4 ounces 60% cacao bittersweet chocolate bar
12 - 4 tablespoons butter
13 - 1 cup granulated sugar
14 - ¼ cup water
15 - ½ cup light corn syrup
16 - 1 teaspoon vanilla extract

# Let's Cook!:

01 - In a medium saucepan, combine 1 cup water, vanilla, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and add sifted flour stirring for 1 minute.
02 - Put mixture in a medium bowl. On low speed, add eggs, 1 at a time, beating until incorporated. After each addition dough should look soft and glossy. Spoon mixture into a pastry bag with a large star tip.
03 - Heat oil in a large skillet or Dutch-oven on medium high heat reaching 350°F. Carefully pipe out batter into a couple of inch lengths up to the diameter of the pan, but do not over crowd the pan. Fry for 30-40 seconds, flipping once, until deep golden brown all over. Using a slotted spoon transfer churros to a paper towel-lined baking sheet to drain.
04 - Whisk together the sugar and cinnamon. Roll churros in cinnamon sugar mix or place mix in a shaker decanter and sprinkle over the churros. Serve immediately.
05 - Break chocolate in small pieces and place in a medium saucepan with butter, water, sugar and corn syrup. Bring ingredients to a boil over medium heat, stirring constantly.
06 - Continue to cook at a soft boil for 10 minutes. Lower heat if the sauce begins to boil above the rim of the saucepan. Remove from heat and stir in vanilla. Serve warm or cool and place in the refrigerator in a jar with a cover. Reheat in the microwave or small saucepan on medium heat.

# Recipe Notes:

01 - If batter appears to be too thin, add a tablespoon (or more) at a time of sifted flour. The consistency may vary depending on the size of eggs used.

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