Chocoflan is also known as chocolate flan cake recipe or...
Read MoreMexican Churros
These eggless Mexican churros are perfect fro Cinco de mayo. With only 4 ingredients, they are crispy, coated in cinnamon sugar and served with a rich chocolate dip.
I made these babies on the Ninja Bake Along over a year ago and they are one of the east desserts/sweet treats you will make. These churros are eggless and so simple to bring together – making for a perfect crowd pleasing sweet treat. Now I made these in line with cinco de mayo, there is a lot of debate on whether churros are Spanish or Mexican. Churros coated in cinnamon sugar are Mexican while those coated in plain sugar are Spanish (most often then not). There are many recipes on how to make these babies but this my simple and easy recipe with no fuss involved.
Before we go further, what is Cinco de may and why am I dedicating these gorgeous churros to the festival you may ask? Cinco de mayo is translated to 5th of May also the day it is celebrated on and it commemorates the Mexicos victory over the French empire at the battle of Puebla in 1862. The occasion is celebrated with good food, lots of beer and drinks but mainly family togetherness and some fun colorful parades.
What ingredients do we need to make these Churros?
The recipe has five main ingredients, flour, baking soda, baking powder, hot water and butter. I like adding salt and vanilla into the dough for flavor. We coat the fried churros in cinnamon sugar for that classic Mexican flavor. I serve the churros with a rich chocolate dip that needs dark chocolate, cream and a some butter. I used orange chocolate here and those orange peels add a delicious flavor and texture to the dip. As the ingredients are so simple there aren’t any substitutes to make this recipe.
What equipment do we need to make these Churros?
To make the dough we need a large mixing bowl and spatula. The dough is piped through a piping bag and nozzle. You can use a zip lock bag to pipe the churros too. I like using a Wilton 1M or 4B nozzle tip. I like to fry the churros in a medium sauce pot. We can let the churros drain off the excess oil on kitchen paper towel. To make the chocolate dip we need a small sauce pot and whisk.
How to make the Churros?
We start by heating the oil on low heat. I use a medium sauce pot and this gives me enough space to fry 3 churros at a time. To make the dough, we add all the ingredients in a large mixing bowl, stir the ingredients around to form a rough shaggy dough. Transfer the dough into a piping bag fitted with a nozzle and pipe the dough into the hot oil. You know the oil is hot enough when you sprinkle a tiny amount of flour into the oil and it bubbles/foams up. Pipe 2-3 pieces of dough that are 5-6 inches long. Don’t over crowd the pot. Let them cook on one side for a min before flipping them over and cooking for another minute. Stir around and let them cook until golden brown.
Mix the sugar and cinnamon in a plate and set aside. Once the churros are done, transfer to a plate lined with kitchen paper towel to drain out the excess oil. Place each churro into the sugar plate and coat it well. Transfer to a serving platter and repeat until all the dough has been fried.
To make the chocolate dip, we heat the cream and butter until bubbling, pour over the chocolate and let it sit for a couple of minutes. Stir around using a whisk until smooth and glossy. Pour into a bowl and serve it warm with the hot churros. The longer you keep the dip the thick it will get.
How to store the Churros?
Once they are fried the must be served hot. They don’t last very long and since they take little to no time to make they are best made and eaten fresh.
Now that we have covered how to make these churros let us get piping. Happy Cino De Mayo Ninjas!
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Mexican Churros
These eggless Mexican churros are perfect fro Cinco de mayo. With only 4 ingredients, they are crispy, coated in cinnamon sugar and served with a rich chocolate dip.
Equipment
- Large mixing bowl
- Medium sauce pot
- Small sauce pot
- Piping bag
- Star nozzle (1M or 4B - wilton)
- Paper towel
Ingredients
Churros:
- 1 cup Flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tbsp Butter soft
- 1 cup + 2 tbsp Boiling hot water
- Pinch of salt
- 1 tsp Vanilla
Sugar coating:
- 1/2 cup Castor sugar
- 1 tsp Cinnamon powder
Chocolate dip:
- 1 cup Whipping cream
- 1 tbsp Butter
- 1/2 cup Dark chocolate chips
Instructions
- We start by heating the oil on low heat. I use a medium sauce pot and this gives me enough space to fry 3 churros at a time.
- To make the dough, we add all the ingredients in a large mixing bowl, stir the ingredients around to form a rough shaggy dough. Transfer the dough into a piping bag fitted with a nozzle and pipe the dough into the hot oil.
- You know the oil is hot enough when you sprinkle a tiny amount of flour into the oil and it bubbles/foams up. Pipe 2-3 pieces of dough that are 5-6 inches long. Let them cook on one side for a min before flipping them over and cooking for another minute. Stir around and let them cook until golden brown.
- Mix the sugar and cinnamon in a plate and set aside. Once the churros are done, transfer to a plate lined with kitchen paper towel to drain out the excess oil. Place each churro into the sugar plate and coat it well. Transfer to a serving platter and repeat until all the dough has been fried.
- To make the chocolate dip, we heat the cream and butter until bubbling, pour over the chocolate and let it sit for a couple of minutes. Stir around using a whisk until smooth and glossy. Pour into a bowl and serve it warm with the hot churros.
Notes
- Do not over mix the dough mixture, this will make the churros tough and less airy.
- You need a star shaped nozzle to get those ridges like a classic churro.
- The cinnamon sugar is a must as there is no sugar in the churro dough.
- The chocolate dip is perfect with the churros and must be served hot.
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