Cooking Lucid
Churros
Crispy fried dough piped into ridged sticks, rolled in cinnamon sugar, and served with warm chocolate dipping sauce. Mexico's beloved street dessert — hot, crunchy, and utterly irresistible.
Prep 15 min
Cook 20 min
Total 35 min
Serves 8
Ingredients
Step 1 — Make the dough
- 1 cup water
- 2 tbsp granulated sugar
- ½ tsp kosher salt
- 2 tbsp unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- Vegetable oil (for frying, about 2 inches deep)
Step 2 — Cinnamon sugar and chocolate sauce
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 4 oz Mexican chocolate (chopped)
- ½ cup heavy cream
- Pinch of cinnamon
Instructions
- 1
Make the choux dough
Bring water, sugar, salt, and butter to a boil. Remove from heat, add flour all at once, and stir vigorously until a ball forms. Cool 5 minutes. Beat in eggs one at a time, then vanilla. Transfer to a piping bag fitted with a large star tip.
- 2
Fry the churros
Heat oil to 375°F. Pipe 4-inch lengths of dough into the oil, cutting with scissors. Fry 3–4 minutes, turning, until deep golden. Drain briefly, then roll in cinnamon sugar.
- 3
Make the chocolate sauce and serve
Warm cream and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Serve churros hot with chocolate sauce for dipping.
Nutrition per serving: 280 cal · 4g protein · 36g carbs · 14g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
