Easy Homemade Churros

3/4 c. dark chocolate chips

1/4 tsp. kosher salt

Steps:

To make the churros:

1. First, you want to get a saucepan that’s large, heat this to medium heat, and then add the butter, water, and then the sugar. Let this boil, and then throw the vanilla in. turn the heat off, and then add the salt and the flour, and then stir this until the mixture thickens, and then, let this all sit to cool for around 10 minutes.
2. Once cooled, you beat the eggs in until everything combines, and then, put the mixture into a piping bag that has an open star along the tip of this.
3. In a pot with medium heat, put the oil in, adding enough so that it’s halfway to the sides, and then, is heated up to 375. Hold the bag a little bit over the oil itself, and then pipe these into ropes that are about 6 inches long. You can cut off the dough before it gets too long with some kitchen scissors.
4. Fry these until they start to look golden, turning them every so often as needed, doing about 3-4 of these at once and then, let the oil go back down to 375 for each of these.
5. Take the churros out with tongs or a slotted spoon, and then roll these into the cinnamon sugar mixture, and then put it on a rack to cool it.

The chocolate dipping sauce:

1. Take the chocolate chips and put them in a heatproof bowl that’s medium-sized. In a tiny saucepan with medium heat, simmer the heavy cream, and then put that over the chips, let it sit for around 2 minutes, then add the salt and cinnamon, whisking this so it’s able to combine
2. Serve this with the dipping sauce for a really killer churro recipe

Tips:

How long should I wait to cool before I fry them?

This is actually a super important step; you should always wait about 10 minutes to make sure that they’re cooled before you do this. That’s because the batter will stiffen a little bit as it cools down, so it’ll fry a whole lot better as a result!

How can I make sure the consistency is right?

This is a big part of making churros, and you should let the butter mixture boil before the flour is added. Having this all combined fully before you try to make this into a churro shape.

This is because it helps with gluten, developing it within the dough, and that’s what makes the churros pipeable as well.

A hand mixture is also a good way to make sure that it’s whipped correctly into the batter that you’re looking to go for.

If it is too soft, throw it in the fridge before you fry it up, but don’t let it sit there for long!