Costco Has Nothing On These Churros

Ingredients

• 1 cup Water (for the dough base)
• 7 tablespoons Unsalted Butter (cut into small pieces)
• 1 tablespoon Granulated Sugar (for the dough)
• 1/2 teaspoon Salt (for the dough)
• 1 cup All-Purpose Flour (sifted)
• 3 large Eggs (room temperature)
• 1/4 teaspoon Ground Cinnamon (for the dough)
• 1 teaspoon Vanilla Extract (for the dough)
• 1 cup Heavy Cream (for chocolate sauce)
• 1 tablespoon Light Corn Syrup (for chocolate sauce, adds shine)
• 1/2 teaspoon Vanilla Extract (for chocolate sauce)
• Pinch Salt (for chocolate sauce)
• 3/4 cup Dark Chocolate (chopped; 70% cocoa or higher)
• 1 cup Granulated Sugar (for cinnamon sugar coating)
• 1 tablespoon Ground Cinnamon (for cinnamon sugar coating)
• 2 quarts Neutral Oil (Canola, Peanut, or Vegetable) (for deep frying; maintain 375°F)

Instructions

1. Make the Churro Dough Base

   In a medium saucepan combine 1 cup water, 7 tbsp unsalted butter, 1 tbsp white sugar, and 1/2 tsp salt. Bring to a rolling boil over medium‑high heat.

   Time: PT3M

2. Cook the Flour

   Add 1 cup all‑purpose flour all at once, stirring vigorously. Continue cooking for 2–3 minutes until a thin film forms on the bottom of the pot and the mixture pulls away from the sides.

   Time: PT3M

3. Incorporate the Eggs

   Transfer the hot dough to a large mixing bowl. Beat in the three eggs one at a time, fully mixing each egg before adding the next. The dough will look separated at first but will become smooth and glossy.

   Time: PT5M

4. Add Flavorings to the Dough

   Stir in 1/4 tsp ground cinnamon and 1 tsp vanilla extract until evenly distributed.

   Time: PT1M

5. Prepare the Chocolate Sauce

   In a clean saucepan, combine 1 cup heavy cream, 1 tbsp light corn syrup, 1/2 tsp vanilla extract, and a pinch of salt. Bring to a gentle boil over medium heat, then remove from heat and pour over 3/4 cup chopped dark chocolate in a heat‑proof bowl. Stir until smooth and glossy.

   Time: PT5M

6. Make Cinnamon Sugar

   Combine 1 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl. Mix until the cinnamon is evenly distributed.

   Time: PT1M

7. Heat Oil for Frying

   Fill a deep‑fry pot with enough neutral oil to submerge the churros (about 2 quarts). Heat the oil to 375°F (190°C) using a candy thermometer.

   Time: PT5M

   Temperature: 375°F

8. Pipe and Fry the Churros

   Transfer the dough to a pastry bag fitted with a large star tip (or a zip‑top bag with a corner cut). Pipe 4‑5‑inch strips directly into the hot oil, cutting with scissors to release each churro. Fry for about 2 minutes per side, or until golden brown and puffed.

   Time: PT8M

   Temperature: 375°F

9. Drain and Coat

   Using a slotted spoon, lift the churros onto a paper‑towel‑lined plate. While still hot, toss them in the cinnamon‑sugar mixture until fully coated.

   Time: PT2M

10. Serve

    Arrange the churros on a serving platter and drizzle or dip in the warm chocolate sauce. Enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

55 g

Fat

22 g

Fiber

2 g