Cinnamon Sugar Churros with Rich Chocolate Sauce 

Cinnamon Sugar Churros with Rich Chocolate Sauce: The Perfect Sweet Treat

There’s something magical about biting into a warm, crispy churro—its golden, crunchy exterior coated in cinnamon sugar and the soft, fluffy interior. Now, imagine pairing that irresistible treat with a velvety, rich chocolate sauce for dipping. Cinnamon Sugar Churros with Rich Chocolate Sauce are the ultimate indulgence, combining the comforting flavors of cinnamon and sugar with the deep richness of chocolate. Whether you’re celebrating a special occasion or just craving a sweet snack, this recipe is sure to impress.

Churros, often associated with fairs, carnivals, and street vendors, have become a beloved dessert around the world. But you don’t need to leave the house to enjoy this delicious treat. With a few simple ingredients and steps, you can create these warm, golden churros right in your own kitchen—complete with a rich chocolate sauce for dipping!

Why You’ll Love Cinnamon Sugar Churros with Rich Chocolate Sauce

• Crispy on the outside, soft on the inside: The contrast between the crispy exterior and the tender interior is what makes churros so irresistible.
• Perfect for dipping: The rich chocolate sauce adds a luxurious depth of flavor that takes these churros to the next level.
• Customizable: You can adjust the level of sweetness or spice in the cinnamon sugar and even make the chocolate sauce as rich or light as you like.
• A crowd-pleaser: Whether you’re hosting a party, celebrating a special event, or just enjoying a cozy evening at home, churros are always a hit.

Ingredients You’ll Need

For the Churros:

• 1 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 large eggs
• Vegetable oil, for frying (enough for about 2-3 inches of oil in a pan)
• 1/4 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

For the Rich Chocolate Sauce:

• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 ounces semi-sweet chocolate (chopped or in chips)
• 1 tablespoon granulated sugar (optional, depending on sweetness preference)
• 1/4 teaspoon vanilla extract
• Pinch of salt

Directions

1. Prepare the Cinnamon Sugar Coating:

• In a shallow dish, combine the 1/4 cup granulated sugar and ground cinnamon. Set it aside for later—this will be used to coat the churros once they’re fried.

2. Make the Churro Dough:

• In a medium saucepan, combine the water, 2 tablespoons of sugar, salt, and butter. Bring the mixture to a simmer over medium heat, stirring occasionally, until the butter is fully melted.
• Remove the pan from heat and stir in the vanilla extract.
• Add the flour to the mixture all at once and stir quickly until the dough comes together and forms a smooth ball. It will be thick and sticky.
• Allow the dough to cool for a few minutes before adding the eggs, one at a time. Beat each egg into the dough until fully incorporated. The dough should be thick but smooth, and it will hold its shape when piped.

3. Prepare the Chocolate Sauce:

• In a small saucepan, combine the heavy cream, milk, and chopped semi-sweet chocolate. Heat over medium-low heat, stirring occasionally until the chocolate has fully melted and the sauce is smooth.
• Add the vanilla extract and a pinch of salt, then taste and adjust sweetness with sugar if desired. Remove from heat and set aside. The sauce will thicken as it cools, so keep it warm or reheat it before serving.

4. Fry the Churros:

• Heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven over medium heat. The oil is ready when a small piece of dough dropped in sizzles and floats to the surface.
• Transfer the churro dough to a piping bag fitted with a large star tip (or use a resealable plastic bag with the tip of the corner cut off). Pipe 4-6-inch strips of dough into the hot oil, cutting them with scissors as you go.
• Fry the churros in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning them occasionally until they’re golden brown and crispy.
• Using a slotted spoon, remove the churros from the oil and immediately toss them in the cinnamon sugar mixture, coating them evenly on all sides.

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