Crunchy Mini Churros

Crispy golden mini churros with a light, airy center, rolled in sweet cinnamon sugar and served with silky chocolate dip.

45Min

4Servings

420Cal

MediumLevel

VegetarianKid friendly

#dessert#fried#chocolate#quick#party

Equipment

pot

stove

bowl

mixing spoon

tongs

plate

Ingredients

Churro dough

water

240 ml

unsalted butter

56 g

granulated sugar

12 g

salt

1.5 g

all-purpose flour

125 g

large egg (room_temperature)

1 piece

vanilla extract

5 ml

neutral oil

500 ml

Cinnamon sugar

granulated sugar

100 g

ground cinnamon

4 g

Creamy chocolate dip

semi-sweet chocolate chips

90 g

heavy cream

60 ml

butter

5 g

Instructions

Cook the flour

Bring the water, butter, sugar, and salt to a boil, then add the flour and stir vigorously until a ball forms.

3 minMedium heattimer 2 min

Stir vigorously to prevent lumps and ensure the dough pulls away from the pan sides.

Add the egg

Cool the dough slightly, then beat in the vanilla and egg until smooth and pipeable.

8 mintimer 7 min

Cooling prevents the egg from scrambling when mixed in.

Pipe the mini churros

Pipe the dough through a large star nozzle and cut into neat mini lengths with scissors.

10 min

Use a large open-star tip for the signature crunchy ridges.

Fry to perfection

Fry the mini churros in batches at 175°C until golden and cooked through.

15 minMedium-high heattimer 4 min

Maintain 175°C oil temperature; too cool oil yields greasy churros.

Coat and serve

Toss the warm churros in cinnamon sugar and serve immediately with chocolate dip.

3 min

Serve immediately for the crispiest exterior.

Make the chocolate dip

Heat the cream until steaming, pour over chocolate chips, rest, then stir until glossy.

6 minLow heattimer 2 min

Do not boil the cream; steaming is enough to melt the chocolate smoothly.

Original recipe

SourceRecipe by 5 Tomatoes

Storage

Fridge: 1 days

Reheat: Oven at 180°C for 5 minutes to re-crisp

Best enjoyed fresh; chocolate dip can be stored separately up to 3 days.

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