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Homemade Churros with warm dark chocolate sauce

June 10, 2011 by Joy the Baker 199 Comments

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Once upon a time, as a young youth with frizzy hair and giant teeth, I went to Disneyland with my family.

We went on rides.  I saw Michael Jackson as Captain EO, and tried to replicate his dance moves for the rest of the day.  We got popcorn, I secretly made faces at other children standing in line (I was not trying to make friends… I was simply being a major weirdo), and I remember some sort of parade.  There’s always a parade at Disneyland.

We watched the Abraham Lincoln show, which… as a young youth… is the most boring thing I could possibly experience.  We stood there as a statue of President Lincoln was illuminated and some prerecorded speech about freedom was played.  I think… maybe I don’t remember this correctly.  Since I was not shoveling sour candies into my face, I was sure that this show was going to make my eyes bleed from boredom. I was sure it was possible.

Just after the show, as we were exiting, my aunt (who has always been the pillar of clumsiness) stumbled down the stairs and sprained her ankle.  Good grief, I thought…. I totally should make my mom buy me sour balls for having to endure this inconvenience to my funtime awesomeday.

Do you know what happens when you fall at Disneyland (back in the 1980’s before everyone sued everyone else)??  I’ll tell you… it’s awesome:

They take you to the backstage/secret/red alert/ what’s even back there anyway/ Disneyland area.  The place where Goofy walks around without his head on, and Snow Whites could care less, and Tinkerbell is smoking a cigarette (ok… that didn’t happen… but I SO wish it did)!!! They take you and your family backstage, and sit you down, and give you juice, and ask you if you’re ok, and bring you medical attention… AND YOU GET TO SEE GOOFY WITHOUT HIS HEAD ON!!! Clearly this left a lasting impression on me…. as a young youth.

What do kids have these days?  Lawsuits and Disney cruises.  Pffft.  Weak.

Anyway… Um.

Churros remind me of Disneyland.

So…. yea.

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photo

This churros recipe might be different than anything you’ve ever made.

These are my notes… I know, a little kooky.

There will be several point throughout this recipe where you might curse my name, and insist that I’ve made you mess up a recipe and waste ingredients.

Don’t yell.  I can’t hear you.

We can get through this together.  Promise.

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We start by boiling water, butter, sugar, and salt.

If this feels weird… that’s because it is.  Melt down these ingredients, whisk em up, and turn the heat to low.

With me?

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Over low heat, stir the flour into the hot butter mixture.  Stir it up with a spatula.  Do not freak out.

Stir through the lumps.  Keep the pan over low heat.  Trust in the process.  After about 30 to 45 seconds, the mixture will form a loose ball, like the one pictured above.

Phew!  You did it!

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Let’s stir in the eggs.  You might freak out again.  Stay with me.

Place the dough into a large bowl.  Let rest for 5 minutes. Add the eggs one at a time, stirring in with a spatula.

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Halfway through stirring in the eggs, the batter will look like this.  I know… not cool.  Keep stirring.

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This will happen.  This is exactly what you want to happen.

Sticky, eggy dough.  Perfect.

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You’ll need a large star tip and a pastry bag, or big ZipLock bag.

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Oh!  And scissors too!

See, you’ll squeeze the batter into the hot oil, and slice the dough off with the kitchen scissors.

Totes.

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They’re a little funny looking.

By funny looking, I mean… totally delicious!

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Oh…. also… my cat is INSANE.

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After being tossed in cinnamon and sugar, these churros are the perfect food.

I like these dipped in warm chocolate sauce… but I like everything dipped in warm chocolate sauce.  So. Yea.

Homemade Churros and Hot Dark Chocolate

makes about 20 small churros

from The NY Times

Print this Recipe!

For the Churros:

canola or vegetable oil, for frying

1/2 cup, plus 1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs

For the Chocolate Sauce:

1/2 cup dark chocolate chunks

scant 1 cup heavy cream

pinch of salt

1/2 teaspoon espresso powder (optional)

Add enough oil to a large saucepan or deep skillet to measure 2-inches deep.  Attach a candy/deep fry thermometer to to side of the pan.

In a medium bowl, whisk together 1/2 cups sugar and 1 teaspoon cinnamon.  Set aside.

In a medium saucepan, over medium heat, melt butter, water, 1 tablespoon of sugar and salt.  Bring to a boil.  Reduce heat to low and add flour all at once.  Quickly stir together with a spatula until no lumps remain, and the mixture begins to form a ball.  This will take about 30 to 45 seconds.  Remove from heat and place loose dough ball in a large bowl.

With a spatula, beat the eggs into the dough one egg at a time.  The mixture may appear to be a broken mess, but keep stirring.  Keep the faith.

After the eggs are added, the mixture will be slightly gummy and slightly thick.  That’s perfect.

Spoon batter into a large pastry, or strong Ziplock bag with a Aceto 829 (large open star) tip attached.

Heat the oil, over medium heat,  to 350 degrees F.

Carefully pipe about 4 inch long dough segments into the hot oil.  Use a pair of kitchen sheers to cut the dough from the star tip.  It’s hard not to splash yourself with hot oil, just be  as careful as possible.

Fry dough for 5 to 7 minutes.  This might seem like a long time, but the dough through the center needs to cook through.  The churros will be a deep golden brown, and may split slightly when cooked.  Keep an eye on the timer.  Remove churros from hot oil and place on a paper towel.  After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.

To make the chocolate sauce:

Place chocolate chunks, pinch of salt, and espresso powder (if using) in a medium bowl.  In a small saucepan, bring the heavy cream to a boil.  Pour the heavy cream over the chocolate pieces.  Let rest for 1 minute before whisking.  Whisk until chocolate is completely melted.  Serve warm with warm churros.

Churros are best served just after they are fried.  So much yum.

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Reader Interactions

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  1. Hira Mahmood

    September 25, 2014 at 3:35 pm

    Made these today and yum. Loved them.
    It is such a relief when a recipie turns out the way it should.

    Reply
    • joythebaker

      October 2, 2014 at 7:26 pm

      Thanks so much Hira, I’m glad you enjoyed them!

      Reply
  2. abraalani

    May 5, 2014 at 11:52 am

    I love baking, but rarely does a recipe’s process make me laugh out loud like this one did! These are so much fun to make! Also, your step by step encouragement photos were wonderful, i was able to keep the faith because of them! Thank you!

    Reply
  3. Devi

    March 1, 2014 at 7:26 am

    Why is it that I cant get the sugar and cinnamon to stick to my churros??

    Reply
    • joythebaker

      March 18, 2014 at 8:57 pm

      You have to roll them in the cinnamon sugar right after they come out of the oil. There needs to be a little bit of oil so that it sticks. Perhaps they’ve cooled too much.

      Reply
  4. Kerena

    August 9, 2013 at 6:09 pm

    I just whipped up a batch of these yummies. Delicious and perfect! Thanks for sharing your recipe!

    Reply
  5. flor

    June 13, 2013 at 9:28 pm

    hello, i dont want to boder, but churros dont have eggs, they are just flour and water (you can replace half of the water withe milk) salt and thats all!!!

    Reply
  6. Amarachi

    February 26, 2012 at 7:22 pm

    I made these tonight and they were absolutely delicious. The texture is light and airy and very flavorful. I’ve made churros in the past that didn’t have any flavor. The dough came together pretty well. Thanks Joy

    Reply
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Trackbacks

  1. Recipes for Cinco de Mayo says:
    January 18, 2016 at 1:20 am

    […] Joy the Baker – Homemade Churros with Warm Dark Chocolate Sauce […]

    Reply
  2. Homemade Churros | Recetas Favoritas says:
    May 26, 2014 at 1:21 pm

    […] For the Churros: […]

    Reply
  3. Churros » Or Whatever You Do says:
    March 12, 2013 at 6:10 am

    […] it at Baking Bites who credited it to the Food Network & Use Real Butter who got it from Joy The Baker who got it from the NY Times. So just in case you have been living under a rock and haven’t […]

    Reply
  4. 5 Perfect Valentine's Day Menu Ideas | The Adventure Bite says:
    February 13, 2013 at 4:43 am

    […] Homemade Churros with Warm Dark Chocolate Sauce by Joy The Baker […]

    Reply
  5. TAD 5: Churros « Thing-a-Day Forever says:
    February 5, 2013 at 4:05 pm

    […] Churros! These were originally supposed to be dessert to my flatmate’s dirty rice main dish, but since he failed to cook I just dined out on the fried dough instead. After a few hollow, doughy first attempts once I finally got the size & oil temperature right, they turned out pretty good; light greasy and incredibly moreish. […]

    Reply
  6. “Churros” | bakess says:
    October 22, 2012 at 5:41 pm

    […] Oh, and big kudos goes to Joy at joythebaker.com for this amazing recipe. If you guys would like a  detailed step-by-step run through of the process (piccies included!!!) then please click here. […]

    Reply
  7. It’s our 100th Post! Let the Adventure Continue! | corkandspoon says:
    March 5, 2012 at 4:04 am

    […] Joy The Baker’s Homemade Churros with Warm Dark Chocolate Sauce : I just recently came across this blog as I was researching Spanish dishes (vacation coming soon, yay!). The recipe may be for churros, but the post itself, however, has nothing to do with churros…but cigarette smoking Tinkerbells…curious now, huh? Check it out! […]

    Reply
  8. Homemade Churros with Warm Chocolate Sauce « Charlotte au Chocolat says:
    December 27, 2011 at 12:32 pm

    […] From The New York Times via Joy the Baker […]

    Reply

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