Prepare to embark on a culinary journey that promises to elevate your weekend to an extraordinary level of sweet indulgence. In our humble opinion, few desserts can rival the sheer delight of a perfectly crafted churro. Imagine golden, crispy fried dough, generously coated in a shimmering blanket of cinnamon sugar, just waiting to be dipped into a rich, luscious sauce. It’s a sensory experience that tantalizes the taste buds and brings an undeniable joy to any occasion. Our recipe for these **Homemade Churros with Baileys Chocolate Sauce** isn’t just a dessert; it’s a celebration, a moment of pure bliss that you can create right in your own kitchen.
The beauty of churros lies in their simple yet profound perfection: a delicate balance of crispness on the outside and a tender, airy softness within. When paired with our decadent Baileys-infused chocolate sauce, or even a sophisticated cherry port sauce, these churros transform into an unforgettable treat. Whether you’re a seasoned baker or a curious beginner, this recipe is designed to be approachable, guiding you step-by-step to churro perfection. Get ready to impress yourself and your loved ones with a dessert that truly stands out!
The Rich History and Global Journey of Churros
While churros might feel like a relatively new craze for many in the United States, especially with their rise in popularity at theme parks and specialty cafes, these delightful fried pastries boast a history stretching back hundreds, if not thousands, of years. For centuries, various forms of fried dough have graced tables across cultures, from ancient Roman fritters to medieval European doughnuts. However, the churro as we know it today has a more specific and captivating origin story rooted in the Iberian Peninsula.
The culinary journey of the churro traditionally begins in Spain and Portugal. One popular theory suggests that churros were invented by Spanish shepherds. Living high in the mountains with limited access to bakeries and fresh bread, they needed a readily available, easy-to-make, and portable food. Frying dough over an open fire was a practical solution, and the star shape, created by pushing dough through a makeshift piping device, allowed for a larger surface area to cook quickly and evenly. Another fascinating theory connects churros to Chinese culinary traditions, suggesting that Portuguese navigators brought back a variation of Chinese youtiao (fried dough sticks) from China to the Iberian Peninsula, where they were adapted and transformed.
Regardless of its exact genesis, the churro quickly became a beloved staple. In Spain, they are most often enjoyed for breakfast, particularly after a long night out, dipped into thick, rich hot chocolate. It’s a ritual deeply embedded in Spanish culture, a comforting start to the day or a late-night indulgence. From Spain and Portugal, churros naturally made their way across the Atlantic with explorers and settlers, becoming incredibly common throughout Latin America. Each region adopted and adapted the churro, infusing it with local flavors and customs. For instance, in Mexico, churros are often served with cajeta (caramelized goat’s milk), while in Argentina, dulce de leche is a popular filling. You can find them with various sugar coatings, drizzled with or dipped in a myriad of sauces, or even filled with fruit jams, cream, or other sweet concoctions. The versatility of the churro is truly a testament to its enduring appeal.
Today, the churro’s global footprint extends far beyond its origins. You can find specialized churrerias across Europe, Asia, and, of course, North America. From bustling street markets to upscale dessert bars, churros continue to evolve while maintaining their comforting, classic essence. This universal love for fried dough speaks volumes about its simple yet profound deliciousness.
Crafting the Perfect Homemade Churros
Our recipe aims to capture the essence of a truly exceptional churro: a treat that is both basic in its fundamental ingredients and extraordinarily delicious in its outcome. When it comes to churros, texture is paramount. A perfectly executed churro should boast a distinctly crisp, mildly crunchy exterior that gives way to a wonderfully soft, light, and airy interior. Crucially, it should never feel greasy or oily, but rather a testament to proper frying technique and a well-balanced dough.
The secret to this ideal texture lies in the dough itself, which is a variation of a classic choux pastry. This type of dough, made by cooking flour with water, butter, and salt before incorporating eggs, creates steam during frying, resulting in those coveted hollow, airy pockets within. Achieving this requires careful attention to ingredient ratios and cooking temperatures, ensuring the dough reaches the right consistency before frying. We’ve fine-tuned our recipe to make this process straightforward, even for novice bakers.
While traditional churros are often served simply with cinnamon sugar, we believe in embracing versatility. We absolutely adore these churros coated in our signature cinnamon sugar blend, but we also relish the opportunity to dip them into a variety of exquisite sauces. This allows for a dynamic dessert experience, catering to different flavor preferences and moods. Whether you prefer a classic approach or an adventurous dip, the fundamental quality of the churro itself remains the star of the show.
To ensure your churros are crispy and light, focus on maintaining a consistent oil temperature. Too low, and the churros will absorb too much oil, becoming greasy. Too high, and they’ll brown too quickly on the outside while remaining raw inside. A good thermometer is your best friend here. Also, don’t overcrowd the pan; fry them in batches to maintain the oil temperature and achieve that perfect golden hue. Once fried, a quick drain on paper towels followed by an immediate roll in cinnamon sugar ensures the sugar adheres beautifully, creating that irresistible sweet and spiced crust.
Indulge in Our Decadent Baileys Chocolate Sauce
If you’re a regular follower of our culinary adventures, you’ll know that we have a particular fondness for infusing our recipes with a touch of spirits, adding depth and a sophisticated twist to classic dishes. This churro recipe is no exception! We’ve paired our perfect homemade churros with a rich, velvety Baileys Irish Cream chocolate sauce, and the results are nothing short of spectacular.
Baileys Irish Cream is a truly iconic liqueur, celebrated for its smooth blend of Irish whiskey, fresh Irish dairy cream, and a hint of cocoa and vanilla. When this luxurious spirit is incorporated into a warm, glossy chocolate sauce, it transcends ordinary dipping sauces. The Baileys doesn’t just add a boozy kick; it contributes a remarkable depth of flavor, introducing subtle notes of coffee, almond, and a creamy richness that harmonizes beautifully with the sweetness of the chocolate. This combination creates a sauce that is both comforting and elegantly complex, perfectly complementing the crispy, airy texture of the churros.
Imagine biting into a warm, cinnamon-sugar-coated churro, then dipping it into this decadent sauce. The sweet spice of the churro meets the deep, creamy, and slightly boozy chocolate, creating a symphony of flavors that will undoubtedly be the highlight of your dessert experience. This Baileys Chocolate Sauce is not only fantastic with churros, but it also makes an incredible topping for ice cream, pancakes, waffles, or even as a standalone treat straight from the spoon (we won’t tell!). It’s an adult-friendly indulgence that adds a special touch to any occasion.
But what if chocolate isn’t your primary craving? We’ve got you covered! For those who prefer a different kind of sweet and fruity elegance, we’ve also included a recipe for a delightful cherry port dipping sauce. This alternative offers a vibrant, slightly tart, and deeply flavorful contrast that is equally delicious with our homemade churros. Explore both and discover your favorite pairing!
Recipe developed in collaboration with Chef Vanessa Wilson-Watson
Looking for more dessert recipes that hit all the right notes? Explore these other delectable options from our collection, perfect for any sweet tooth:
- Chocolate Raspberry Red Velvet Trifle
- Sticky Toffee Pudding
- Whiskey Maple Chocolate Ganache Cupcakes
- Peppermint Chocolate Bourbon Bundtlettes
📖 Recipe: Homemade Churros with Baileys Chocolate Sauce
Homemade Churros with Baileys Chocolate Sauce
Pin Recipe
30 minutes
20 minutes
50 minutes
Dessert
Latin American, Portugese, Spanish
6
servings
613
kcal
Ingredients
Churros
-
6
tablespoon
unsalted butter -
1
cup
water - ¼ teaspoon kosher salt
-
1
tablespoon
granulated sugar -
1
cup
plus 1 tablespoon all purpose flour -
1
teaspoon
vanilla extract -
2
large
eggs - neutral hight-heat oil for frying (vegetable oil or canola oil)
Cinnamon Sugar Coating
- ½ cup granulated sugar
-
1
teaspoon
ground cinnamon
Baileys Chocolate Sauce
-
½
cup
Baileys Irish Cream -
¼
cup
unsweetened cocoa powder -
¼
cup
light corn syrup -
2
oz
semisweet chocolate chopped
Cherry Port Sauce
-
2
cups
Port -
1
teaspoon
vanilla extract -
10
oz
frozen pitted cherries, thawed - ⅛ teaspoon almond extract
-
1
tablespoon
honey or dark agave (optional to make sweeter)
Instructions
Churros
- In a sturdy saucepan, combine the unsalted butter, water, kosher salt, and granulated sugar over medium heat. Stir the mixture occasionally to ensure the butter melts evenly and the sugar dissolves. Bring this mixture to a gentle boil. While the liquid is heating, take a moment to sift your all-purpose flour into a separate bowl. Sifting helps to aerate the flour and prevent lumps in your dough.
- As soon as the water mixture reaches a rolling boil, promptly add all of the sifted flour at once. Immediately reduce the heat to low and vigorously mix the batter with a sturdy rubber spatula or a wooden spoon. Continue stirring relentlessly until the batter comes together to form a cohesive, smooth mass that pulls away cleanly from the sides of the saucepan. This process is crucial for developing the choux pastry base. Once thoroughly incorporated and smooth, remove the mixture from the heat and transfer it to a large mixing bowl. Allow it to cool for approximately 8-10 minutes; it needs to be cool enough that the eggs won’t scramble.
- While your churro dough is cooling, prepare the classic cinnamon sugar coating. In a wide, shallow casserole dish or a large plate, thoroughly combine the ½ cup of granulated sugar with 1 teaspoon of ground cinnamon. Whisk them together until the cinnamon is evenly distributed throughout the sugar. Set this aromatic mixture aside, ready for your freshly fried churros.
- Once the dough has cooled sufficiently (it should still be warm but not hot), add the vanilla extract and the two large eggs to the mixture in the large bowl. Mix this vigorously with an electric mixer (using the paddle attachment), a strong wooden paddle, or a robust rubber spatula. If using an electric mixer, it will take about 4-5 minutes of continuous mixing for the eggs to be fully incorporated and for the thick dough to come together smoothly, transforming into a cohesive, pipeable batter. Transfer this thick, starchy batter into a piping bag fitted with a large closed star tip (an Ateco 849 tip is highly recommended for classic churro ridges).
- In a large, heavy-bottomed sauté pan or a deep pot suitable for deep-frying, heat about 1 ½ to 2 inches of neutral high-heat oil (such as vegetable or canola oil) to a temperature of 335°F (approximately 168°C). Once the oil reaches the target temperature, carefully pipe the churro batter directly into the hot oil. You can choose any length you prefer; we find about 4-inch churros to be ideal. Use kitchen scissors to neatly cut the dough from the piping bag at your desired length. Fry the churros in batches, ensuring not to overcrowd the pan, until they turn a beautiful deep golden brown, which typically takes about 8-10 minutes. Keep an instant-read thermometer handy and continuously monitor the oil temperature, adjusting the heat as needed to maintain it as close to 335°F as possible for even cooking.
- Once the churros are perfectly golden and cooked through, carefully remove them from the hot oil using a slotted spoon or tongs. Immediately transfer them to a plate lined with paper towels for approximately 10 seconds to drain any excess oil. Working quickly while they are still warm, transfer the churros directly into your prepared cinnamon sugar mixture. Roll and toss them gently until they are thoroughly coated on all sides. Allow them to cool slightly for a few minutes before serving, as they will be extremely hot right out of the oil.
Baileys Chocolate Sauce
- In a small saucepan, whisk together the Baileys Irish Cream, unsweetened cocoa powder, and light corn syrup until the mixture is completely smooth and free of lumps. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking and burning. Once boiling, reduce the heat to low and allow the sauce to simmer for about 3-5 minutes, or until it has thickened slightly to your desired consistency.
- Remove the saucepan from the heat and immediately add the chopped semisweet chocolate. Stir continuously until the chocolate is fully melted and incorporated, resulting in a glossy, smooth, and decadent sauce. Serve this delightful Baileys Chocolate Sauce warm alongside your freshly made churros. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving again.
Cherry Port Sauce
- Pour the port wine into a medium saucepan and add the vanilla extract. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and continue to cook, uncovered, for approximately 20-25 minutes. Stir occasionally. The goal is for the liquid to reduce and thicken to the point where it lightly coats the back of a spoon. This process intensifies the port’s flavor.
- Next, stir in the thawed frozen pitted cherries and cook for another 1-2 minutes, just long enough for the cherries to warm through and release some of their juices into the sauce. Remove the saucepan from the heat and allow the mixture to cool completely before proceeding to the next step.
- Once the cherry port mixture has cooled, transfer it into a blender. Add the ⅛ teaspoon of almond extract. If you desire a sweeter sauce, now is the time to add 1 tablespoon of honey or dark agave, if using. Blend the mixture thoroughly until it is completely smooth. For an extra refined sauce, strain the blended mixture through a fine-mesh sieve to remove any cherry skin fragments or pulp, resulting in a silky-smooth consistency. Serve this sophisticated Cherry Port Sauce with your churros, or store it in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories:
613
kcal
Carbohydrates:
79
g
Protein:
7
g
Fat:
20
g
Saturated Fat:
12
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Trans Fat:
0.5
g
Cholesterol:
93
mg
Sodium:
143
mg
Potassium:
341
mg
Fiber:
4
g
Sugar:
52
g
Vitamin A:
476
IU
Vitamin C:
3
mg
Calcium:
46
mg
Iron:
3
mg
chocolate cocktails, chocolate sauce, dessert sauce, pastries
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