Warm, sweet and cinammony — these mini churros are the perfect fried treat for Chanukah.
If you know me, you might be surprised to see a churros recipe here. Fried sweets are not usually my go-to, but after developing this recipe for a piece I wrote a few years ago, I discovered how reliably delicious homemade churros can be. These mini churros are crisp on the outside, tender inside, rolled in cinnamon-sugar and perfect with dipping sauces — an easy festive dessert for Chanukah or any gathering.
Restaurants know how to make churros addictive: hot, fresh, and rolled in fragrant cinnamon-sugar with a silky chocolate or caramel dipping sauce. Making them at home takes a little patience and a hot pot of oil, but the results are just as satisfying. I prefer making a smaller batch in a small saucepan, but the recipe is easy to double. These mini churros are also a fun activity to do with kids during Chanukah vacation, as long as an adult handles the frying.
I like to serve these with a homemade chocolate sauce alongside store-bought caramel and vanilla custard for variety. The chocolate sauce is quick to make from heavy cream and chopped chocolate; heat the cream, stir in the chocolate until smooth, and serve warm. The churros are best eaten fresh from the fryer, rolled in cinnamon-sugar while still warm.
Mini Churros
Ingredients
Cinnamon-Sugar
- 1/2 cup sugar
- 1 tsp cinnamon (or a mild apple-crisp spice blend)
Batter
- 1½ Tbsp sugar
- 1 cup water
- 1/2 tsp salt
- 2 T oil (neutral-flavored)
- 1 cup all-purpose flour
- Oil, for frying (several inches, in a heavy pot)
Chocolate Sauce
- 1/2 cup heavy cream
- 3 oz. chopped chocolate or chocolate chips (about 1/2 cup)
Instructions
For the Churros
- Mix the sugar and cinnamon (or spice blend) for the coating and set aside in a shallow pan or plate.
- To make the batter, combine the sugar, water, salt and oil in a small saucepan and bring to a boil over medium heat.
- Remove the pan from the heat and immediately stir in the flour until a smooth paste forms. Let the batter cool until it is warm but no longer steaming.
- Meanwhile, heat several inches of oil in a 5–6 quart heavy pot over medium heat for deep frying. Test readiness by dipping the end of a wooden spoon into the oil — small bubbles should form around it.
- Transfer the batter to a pastry bag fitted with a large star tip. Pipe 3-inch lengths directly into the hot oil, cutting the piped dough with scissors or a knife. Work in small batches to avoid overcrowding.
- Fry the churros for about 3 minutes, turning if needed, until lightly golden brown.
- Remove with a slotted spoon and drain on paper towels. While still warm, roll the churros in the cinnamon-sugar mixture to coat. Serve immediately with dipping sauces.
Chocolate Dipping Sauce
- Heat the heavy cream in the microwave or in a small saucepan over low heat; do not let it boil.
- Remove from heat and stir in the chopped chocolate until fully melted and smooth.
- Serve the sauce warm alongside the churros.
Notes
Yield: About 30 mini churros.
Tip: Don’t overfill the piping bag. Work in batches to avoid bursting the bag or overcrowding the oil.
Substitutions: If you don’t have a spice blend, plain ground cinnamon works perfectly for the cinnamon-sugar coating.
Recipe by Faigy Murray