Description
Crisp, bite-sized rings of cinnamon-sugar churros served with a silky dark-chocolate dip.
Ingredients
Scale
- 1 cup water, cold or room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 1/8 teaspoon fine sea salt
- 1 cup all-purpose flour, sifted
- 2 large eggs, room temperature
- Neutral oil for frying (vegetable or canola), about 2 cups
- 4 ounces dark chocolate (60–70% cacao), finely chopped
- 1/2 cup heavy cream, warmed
- 1 teaspoon unsalted butter, room temperature
- Pinch of flaky sea salt (optional)
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
- Optional: powdered sugar for dusting
Instructions
- Prepare the cinnamon sugar by whisking granulated sugar with ground cinnamon in a shallow bowl; set aside.
- Make the dough: In a medium saucepan, bring water, sugar, butter, and salt to a rolling simmer. Remove from heat and add the sifted flour all at once; stir vigorously until the dough forms a smooth ball.
- Cool slightly, then beat in eggs one at a time until fully incorporated.
- Heat oil in a deep pot to 360°F (182°C). Pipe dough into hot oil using a piping bag fitted with a large star tip.
- Fry until deep golden and crisp, about 2–3 minutes per side. Drain on a wire rack.
- While still warm, toss poppers in the cinnamon sugar to coat evenly.
- Prepare the dip: pour warm cream over chopped chocolate, let sit 1 minute, then stir until glossy and smooth.
Notes
For a refined touch, add thin orange zest strips or a sprig of mint on the dip. Store poppers in an airtight container with a paper towel to absorb moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 poppers
- Calories: 300
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg