Homemade Mexican churros with chocolate ganache dipping sauce is one of the easiest confections you can do at home. If you’ve never had an authentic churro, you’re in for a treat. They’re fried Mexican donuts rolled in cinnamon sugar, with a soft almost custardy interior. They’re typically served with Mexican hot chocolate, but you can have them any way you want. Various dipping sauces, such as chocolate ganache (add chili powder for a kick!), caramel, etc. go very well with churros. You could also serve them with ice cream or whipped cream, the list goes on.
The dough for this churros recipe comes together very easily. You simply boil water, butter, brown sugar, salt, and a splash of vanilla. Then you turn off the heat, add the flour and mix until combined. Lastly, you toss in some eggs and continue to mix the dough until it’s fully incorporated. Pipe, fry, and roll in cinnamon sugar.
I absolutely love the interior of churros, it’s light yet decadent. Melts in your mouth so beautifully. Dunk these in a simple mixture of chocolate and heavy cream, and you’ve got the perfect treat. My churros came out a little fat, and that’s okay — just make sure you adjust cooking times for fatter churros or skinnier churros. It will all depend on the piping tip size you end up using.
How to make Churros
Check out this video to see how easy homemade Mexican churros are made.
These are crazy decadent, fun and easy to make (fast, too), and I promise they will not last long in your house.
In a shallow dish, mix the cinnamon and sugar together and set aside.
In a medium sauce pan (3 quarts), bring the water, butter, brown sugar, sea salt, and vanilla extract to a boil over medium-high heat. Once it starts boiling, turn off the heat and stir in the flour vigorously, making sure it’s combined and no flour pockets remain. Mixture should be smooth like a moist dough, with a very thin film on the bottom of the sauce pan.
Either allow the dough to cool slightly in the saucepan before mixing in the beaten eggs with a sturdy wooden spoon, or transfer the dough to a stand mixer fitted with a paddle attachment. Turn the mixer on low to release some steam, for about a minute or two before adding the eggs. You could use an electric hand mixer. Either way, blend the eggs with the dough until completely incorporated. It will separate at first and look wrong, but it will eventually come together into a sticky cohesive dough.
Transfer the dough to a disposable piping bag fitted with a closed star tip no wider than a half inch. Chill the dough in the refrigerator while you make the ganache and heat the oil.
In a shallow frying pan, bring about 2 to 3 inches of oil to 375 degrees F. Use a candy thermometer to keep the temperature steady. Make sure there’s enough oil in the skillet because the churros need room to float. You can also use a deep fryer.
To make the ganache, place the chocolate into a medium bowl. Heat the heavy cream in a heatproof glass bowl or measuring cup for about a minute or until bubbling, and pour it over the chocolate. Let it sit for 2 to 3 minutes, then start whisking until it’s completely combined and silky. Set aside.
When the oil reaches temperature, gently and carefully squeeze 4 to 6-inch long strips of dough into the oil. Cook the churros for about 1 to 2 minutes per side or until golden brown. Remove the cooked churros from the oil and drain on paper towels, or a baking rack set over a baking sheet.
Roll the warm churros in the cinnamon sugar mixture and serve with the chocolate ganache. Enjoy!