Cinnamon Sugar Coated Churros Dipped in a Chocolate Dulce de Leche Sauce
Cinnamon Sugar Coated Churros Dipped in a Chocolate Dulce de Leche Sauce
Ingredients
For the Churros
- 170 g all-purpose flour
- 35 g butter
- 200 ml water
- 2 tablespoons sugar
- 1 teaspoon vanilla extract, optional
- pinch salt
- 2 large eggs
- as needed oil, for deep frying
For Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon, or up to 2 teaspoons for stronger flavor
For Chocolate Dulce de Leche Sauce
- 60 g chopped semi-sweet chocolate
- 80 g heavy cream
- 120 g dulce de leche, or caramelized condensed milk
Instructions
- 1
In a large pot, combine the 35g of butter, 200ml of water, 2 tablespoons of sugar, and a pinch of salt. If using, add 1 teaspoon of vanilla extract. Bring the mixture to a rolling boil over medium heat.
⏱️ 5 min
- 2
Once boiling, immediately remove the pot from the heat. Add the 170g of all-purpose flour all at once. Stir vigorously with a sturdy spatula until the mixture forms a cohesive dough ball that pulls away from the sides of the pot.
⏱️ 3 min
- 3
Transfer the hot dough to a separate mixing bowl. Allow the dough to cool slightly for about 5 minutes, until it's warm to the touch but not steaming hot.
⏱️ 5 min
- 4
Add one large egg to the dough. Mix thoroughly with a whisk or electric mixer until the egg is fully incorporated and the dough is smooth. Repeat with the second large egg, mixing until the dough is smooth and glossy.
⏱️ 7 min
- 5
Transfer the prepared churro dough into a piping bag fitted with a star tip (a closed star tip works best for classic churro ridges).
⏱️ 2 min
- 6
Pipe the dough onto small squares of parchment paper, forming desired shapes (e.g., straight lines, loops, or heart shapes). This helps in safely transferring the churros to the hot oil.
⏱️ 5 min
- 7
Prepare the Chocolate Dulce de Leche Sauce: In a microwave-safe bowl, combine 60g chopped semi-sweet chocolate, 80g heavy cream, and 120g dulce de leche. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the sauce is smooth and well combined. Alternatively, heat gently in a double boiler.
⏱️ 5 min
- 8
Heat oil for deep frying in a pot or deep pan to approximately 350-375°F (175-190°C). To test if the oil is hot enough, drop a small piece of dough into it; if it sizzles and floats, the oil is ready.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the piped churro dough (still on its parchment paper square) into the hot oil. The parchment paper will detach from the churro as it fries and can be removed with tongs. Fry the churros in batches, turning occasionally, until they are golden brown and crispy on all sides, about 2-4 minutes per batch.
⏱️ 10 min•🌡️ 350
- 10
Using a metal skimmer or slotted spoon, remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 11
While the churros are still hot, prepare the Cinnamon Sugar Coating: In a shallow bowl, combine 1 cup of granulated sugar and 1 1/2 teaspoons of ground cinnamon. Immediately after draining, place the hot churros into the cinnamon sugar mixture and toss gently to coat them evenly.
⏱️ 3 min
- 12
Arrange the cinnamon sugar-coated churros in a serving dish. Serve warm with the Chocolate Dulce de Leche Sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Sugar Coated Churros Dipped in a Chocolate Dulce de Leche Sauce
For the Churros
- 170 g all-purpose flour
- 35 g butter
- 200 ml water
- 2 tablespoons sugar
- 1 teaspoon vanilla extract, optional
- pinch salt
- 2 large eggs
- as needed oil, for deep frying
For Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon, or up to 2 teaspoons for stronger flavor
For Chocolate Dulce de Leche Sauce
- 60 g chopped semi-sweet chocolate
- 80 g heavy cream
- 120 g dulce de leche, or caramelized condensed milk
Instructions
- 1
In a large pot, combine the 35g of butter, 200ml of water, 2 tablespoons of sugar, and a pinch of salt. If using, add 1 teaspoon of vanilla extract. Bring the mixture to a rolling boil over medium heat.
⏱️ 5 min - 2
Once boiling, immediately remove the pot from the heat. Add the 170g of all-purpose flour all at once. Stir vigorously with a sturdy spatula until the mixture forms a cohesive dough ball that pulls away from the sides of the pot.
⏱️ 3 min - 3
Transfer the hot dough to a separate mixing bowl. Allow the dough to cool slightly for about 5 minutes, until it's warm to the touch but not steaming hot.
⏱️ 5 min - 4
Add one large egg to the dough. Mix thoroughly with a whisk or electric mixer until the egg is fully incorporated and the dough is smooth. Repeat with the second large egg, mixing until the dough is smooth and glossy.
⏱️ 7 min - 5
Transfer the prepared churro dough into a piping bag fitted with a star tip (a closed star tip works best for classic churro ridges).
⏱️ 2 min - 6
Pipe the dough onto small squares of parchment paper, forming desired shapes (e.g., straight lines, loops, or heart shapes). This helps in safely transferring the churros to the hot oil.
⏱️ 5 min - 7
Prepare the Chocolate Dulce de Leche Sauce: In a microwave-safe bowl, combine 60g chopped semi-sweet chocolate, 80g heavy cream, and 120g dulce de leche. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the sauce is smooth and well combined. Alternatively, heat gently in a double boiler.
⏱️ 5 min - 8
Heat oil for deep frying in a pot or deep pan to approximately 350-375°F (175-190°C). To test if the oil is hot enough, drop a small piece of dough into it; if it sizzles and floats, the oil is ready.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the piped churro dough (still on its parchment paper square) into the hot oil. The parchment paper will detach from the churro as it fries and can be removed with tongs. Fry the churros in batches, turning occasionally, until they are golden brown and crispy on all sides, about 2-4 minutes per batch.
⏱️ 10 min•🌡️ 350 - 10
Using a metal skimmer or slotted spoon, remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 11
While the churros are still hot, prepare the Cinnamon Sugar Coating: In a shallow bowl, combine 1 cup of granulated sugar and 1 1/2 teaspoons of ground cinnamon. Immediately after draining, place the hot churros into the cinnamon sugar mixture and toss gently to coat them evenly.
⏱️ 3 min - 12
Arrange the cinnamon sugar-coated churros in a serving dish. Serve warm with the Chocolate Dulce de Leche Sauce for dipping.
⏱️ 1 min