Description
Golden churros with a maple twist, rolled in cinnamon-maple sugar and served with rich chocolate sauce. These fried beauties are crisp outside, pillowy inside, and pure joy in every bite—no pastry degree required.
Ingredients
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1 cup water
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¼ cup pure maple syrup (Grade A amber)
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2 tbsp sugar
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¼ tsp salt
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4 tbsp unsalted butter
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1 cup all-purpose flour (swap 2 tbsp with cornstarch for extra crisp)
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1 large egg (room temp)
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1 tsp vanilla extract
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Neutral oil for frying (canola, vegetable, or peanut)
Cinnamon-Maple Sugar
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½ cup sugar
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1 tsp cinnamon
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1 tbsp maple syrup (drizzle, mix, and dry)
Chocolate Sauce
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½ cup heavy cream
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4 oz semi-sweet chocolate, chopped
Instructions
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Make Dough: Boil water, maple syrup, sugar, salt, and butter. Add flour all at once, stirring 1–2 min until a smooth ball forms. Cool 5 min.
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Add Egg & Vanilla: Beat until glossy and pipeable.
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Pipe: Fill a piping bag with star tip (Wilton 1M). Pipe 4–5″ strips onto parchment.
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Fry: Heat 3″ oil to 375°F. Fry 3–4 churros at a time, 2–3 min per side until golden. Drain upright on rack.
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Coat: Roll hot churros in cinnamon-maple sugar.
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Make Sauce: Heat cream until steaming. Pour over chocolate, rest 1 min, stir until smooth.
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Serve: Pile churros high, serve with chocolate for dunking.
Notes
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Fry a tester to check oil temp.
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Keep oil steady at 375°F to avoid greasy or raw centers.
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For parties, make mini churro bites (90-sec fry).
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Double the chocolate sauce—trust me.
- Prep Time: 20 min
- Cook Time: 15 min
Nutrition
- Calories: 180 Cal per churro, without sauce
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 23g
- Protein: 2g