Ingredients
Method
- Mix the sugar and cinnamon in a shallow bowl. Set aside for coating churros later.
- In a mixing bowl, whisk flour, baking powder, and salt. Add oil, then boiling water. Stir until a sticky dough forms—do not overmix.
- Transfer the dough to a piping bag fitted with a ⅓-inch star nozzle. Let rest while heating oil.
- Heat 2 inches of oil in a skillet to 340°F (170°C). Use a bread cube to test if needed—it should brown in about 20 seconds.
- Pipe 6-inch strips of dough into the oil, cutting with scissors. Fry 3–4 at a time to avoid crowding.
- Fry for 2–3 minutes, turning occasionally, until golden and crisp.
- Remove with slotted spoon, drain on paper towels, then roll in cinnamon sugar while still warm.
- In a microwave-safe bowl, combine chocolate chips and cream. Microwave in 30-second bursts, stirring until smooth. Let cool for 5 minutes before serving.
Notes
If the dough is too stiff or too loose, adjust with flour or hot water. A candy thermometer ensures proper frying temp. Use a star nozzle for signature texture. Try dusting with powdered sugar or adding orange zest for a twist.