In our opinion, churros are some of the most delightful, wonderful things to eat in the world. What’s not to love about delicious fried sweet dough coated in cinnamon sugar and dipped in chocolate sauce??? Not much in our opinion! These Homemade Churros with Baileys Chocolate Sauce will be the highlight of your weekend!
Where do Churros come from?
Although, growing up in the United States, we are way late to the churro party! These tasty treats have been around for hundreds of years and, if you loosen the criteria, have been around since dough has been fried (a couple thousand years or so!).
Where exactly do churros come from though? Well, today they come from many places thanks to immigration and the spread of cooking techniques. But for credits sake, the churro comes from the Iberian Peninsula – Spain and Portugal. They are still served there today, most often for breakfast. However, the churro is common throughout Latin America and has spread to many other countries in Europe, Asia, and can certainly be found in the United States (especially at Disneyland).
In some places, they come with or without a sugar coating, they may be drizzled with or dipped in chocolate and other sauces, or they may be filled with different things like dolce de leche, fruit, etc. The options are close to endless!
Our Homemade Churros
Our recipe is for a relatively basic and delicious churro. No matter how you prefer them, the most important part of a churro is the texture. It should have a crisp, mildly crunchy exterior and a soft, light and airy interior. And they should not be greasy or oily.
We like these served with just cinnamon sugar, but also love to dip them in different sauces.
Baileys Chocolate Sauce
If you have been around for awhile, you know we love to booze up our recipes, so of course we did that here as well.
Baileys Irish Cream is a delicious liqueur that combines Irish whiskey, cream and cocoa. When combined with a smooth chocolatey sauce, Baileys adds a bit of depth and flavor that is really something special with the churros!
If you aren’t a chocolate lover, we also included a recipe for a cherry port dipping sauce below that is super delicious here as well!
Recipe developed in collaboration with Chef Vanessa Wilson-Watson
Looking for more recipes like this? Check these out:
- Chocolate Raspberry Red Velvet Trifle
- Sticky Toffee Pudding
- Whiskey Maple Chocolate Ganache Cupcakes
- Peppermint Chocolate Bourbon Bundtlettes
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Homemade Churros with Baileys Chocolate Sauce
Course: DessertCuisine: Spanish, Portugese, Latin AmericanDifficulty: Moderate6
servings30
minutes20
minutes50
minutesIngredients
- Churros
6 Tbsp 6 unsalted butter
1 cup 1 water
¼ tsp kosher salt
1 Tbsp 1 granulated sugar
1 cup 1 plus 1 Tbsp all purpose flour
1 tsp 1 vanilla extract
2 large 2 eggs
neutral hight-heat oil for frying (vegetable oil or canola oil)
- Cinnamon Sugar Coating
½ cup granulated sugar
1 tsp 1 ground cinnamon
- Baileys Chocolate Sauce
1/2 cup 1/2 Baileys Irish Cream
1/4 cup 1/4 unsweetened cocoa powder
1/4 cup 1/4 light corn syrup
2 oz 2 semisweet chocolate chopped
- Cherry Port Sauce
2 cups 2 Port
1 tsp 1 vanilla extract
10 oz 10 frozen pitted cherries, thawed
⅛ teaspoon almond extract
1 tablespoon 1 honey or dark agave (optional to make sweeter)
Directions
- Churros
- In a saucepan, add the butter, water, salt, and sugar over medium heat. Stir occasionally and bring to a boil. While the water is coming to a boil, sift your flour.
- Once the water is boiling, add the flour, reduce heat to low and mix thoroughly with a rubber spatula. The batter should start to come together and form a mass. Continue to stir until thoroughly incorporated. Remove the mixture to a large bowl and set aside to cool for 8-10 minutes.
- At this point, in a casserole dish or large plate, mix the sugar and cinnamon thoroughly. Set aside.
- Once mixture has cooled, add the vanilla and eggs, and mix with an electric mixer, wooden paddle, or rubber spatula. With a mixer, this will take about 4-5 minutes of mixing to fully bring the dough together. Put the thick batter into a piping bag with a closed star tip (we use Ateco 849).
- Heat about 1 ½ to 2 inches of oil to 335°F in a large sauté pan or large pot appropriate for frying. Pipe the batter into the oil at whatever length you desire – we prefer about 4”. Cut the dough at the preferred length from the piping bag with scissors. Fry the churros until deep golden brown about 8-10 minutes. Keep an instant read thermometer handy (that can handle high temperatures) to adjust the oil temperature to keep it close to 335°F.
- Once the churros are done, remove them from the heat and place on paper towels for about 10 seconds to drain excess oil. Immediately put the churros into the cinnamon sugar mixture and coat. Allow them to cool slightly before serving.
- Baileys Chocolate Sauce
- Whisk together the Baileys, cocoa powder, and corn syrup in a small pot until smooth. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes until thickened slightly.
- Remove from the heat and add the chopped chocolate. Stir until smooth. Serve warm with churros, or store in an airtight container in the fridge for up to 2 weeks.
- Cherry Port Sauce
- Pour the port into a medium saucepan and add the vanilla. Bring to a boil. Reduce to a simmer and cook, uncovered, until the liquid thickens and lightly coats a spoon, about 20-25 minutes.
- Next, stir in the cherries and cook 1-2 minutes. Remove from heat and let cool completely.
- Once cool, transfer mixture into a blender and blend well (add honey at this stage if using for extra sweetness). Strain through a fine sieve. Serve with the churros, or store in an airtight container in the fridge for up to 1 week.
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