Cinnamon Churros and Mexican Chocolate Sauce:
Servings Prep Time
303″ churros 30minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
303″ churros 30minutes
Cook Time Passive Time
30minutes 10minutes
Churro Dough
Cinnamon Topping
Chocolate sauce
  1. In a medium saucepan, mix together salt, sugar, water and ¼ c vegetable oil. Bring to a boil. Remove from heat and stir in flour to form a thick dough.
  2. Scrape dough into a piping bag with a star tip. Pipe 3” strips onto a cookie sheet lined with parchment or a silicone mat.
  3. Place cookie sheet in the freezer and let dough harden for 10 minutes. *1*
  4. Place 2 quarts oil in a medium saucepan and heat to 375 degrees.
  5. While the oil is heating prepare the cinnamon sugar mix and chocolate sauce.
Cinnamon topping:
  1. In a small bowl, mix together granulated sugar and cinnamon. Pour mix onto a shallow dish.
Chocolate sauce:
  1. In a small saucepan, stir together chocolate, milk and sugar over low heat. Continue to stir until completed melted and fully incorporated.
  2. Remove from heat and stir in butter, vanilla and cayenne. Keep warm or reheat when time to serve churros. *2*
Fry churros:
  1. Place churros into the oil 3 at a time. Use tongs to keep the churros from conjoining. Let fry until golden brown. Remove churros and place on a cookie sheet lined with paper towels. Let drain.
  2. Roll drained churros in cinnamon sugar topping and let cool 5 minutes before eating. Serve with hot chocolate sauce.
Recipe Notes
  1. If you don’t want to fry right away, store strips in an airtight container and stick in the freezer. Store in the freezer for up to a month. Let thaw slightly before frying.
  2. Leftover sauce is delicious on top of ice cream. Reheat on the stove-top or in the microwave and pour over top your favorite ice cream.
  3. Churros best when eaten right away. This way you get a perfectly crisp outside and a fluffy inside!

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