Homemade Churros with Chocolate Guinness Dipping Sauce

I’m kicking off Febraury with these homemade churros and a side of Chocolate Guinness Dipping Sauce. I’m a big believer that every new year should start with a crowd-pleasing dessert.  

These churros definitely hit the mark. It’s the kind of dessert you can enjoy for any occasion and a great one to share with family and friends.  

Admittedly, it’s a treat that most of us usually only enjoy while at a fair or an amusement park. But . . . pssst, I’m gonna let you in on a secret. Churros are so much easier to make than you think. They taste even better when dipped in a chocolate sauce punched up with Guinness Extra Stout for added roasted notes of coffee and a slight and subtle fruity finish. It’s the perfect dipping sauce for a churro. The only thing better is to pair this ensemble with a cold Guinness Extra Stout to drink with it.  

The dough comes together quickly and easily. The only slightly laborious part is the deep frying. Here’s a pro-tip to make your deep frying adventurous more ease filled: have all your tools in place, e.g., thermometer, tongs, paper-towel-lined plate, sugar, and cinnamon in a pie plate or shallow bowl lined up with the last two things side-by-side. 

You don’t want to be searching, reaching over, or backstepping when hot oil is involved. The temperature of the oil can change in a matter of seconds, and hot oil splatters HURT! Get organized before you heat the oil to limit distractions and keep focused. Trust me, setup is everything when you are deep frying.  

A few notes before you get started: 

When making the dough, make sure once the flour is added, stir it continuously over low heat until a thin film forms at the bottom of the pan. This will ensure it is dried out properly (see first photo in panel below). 

Don’t shortcut the two-minute mixing of the dough. This step releases the steam from the dough and helps to cool it. A necessary step before adding the eggs to prevent them from being cooked. 

 When frying the dough, keep the temperature between 350F and 360F. Anything hotter will burn the outside of the churro while the inside remains doughy and raw. Anything lower in heat will yield an oil-logged, soggy churro.  

 If you don’t have a cookie press to push the dough through, use a sturdy pastry bag like this one or a fabric-style one. When it comes to the tip, I used Ateco’s tip 828. It’s not an open-star tip like most internet recipes will suggest. I like this slightly close star tip because it leaves deeper lines, which means deeper grooves to catch more of the cinnamon and sugar finish.  

 

If you make this, tag me @bakersroyale_naomi on Instagram, so I can see your creation and comment.  

 Happy baking, friends!  

Homemade Churros with Chocolate Guinness Dipping Sauce

Yield: Makes 12 3 ½-inch churros

Print

Ingredients

• Chocolate Sauce
• 1 cup whole milk
• 1/3 cup heavy cream
• 3 tablespoon Guinness Extra Stout (measured without the head)
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 11 oz dark chocolate (68% cacao), chopped
• Cinnamon and Sugar Mixture for Coating
• 1/2 cup (99g) granulated sugar 
• 1 tablespoon ground cinnamon 
• Dough
• vegetable oil , for frying
• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup (113g) unsalted butter
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/4 cup (156g) all-purpose flour
• 2 large eggs

Instructions

Make the chocolate sauce: In a saucepan, over medium heat, combine the milk, cream, Guinness, sugar, and vanilla extract, bring a simmer and cook until sugar is dissolved. Remove pan from the heat, add the chocolate and let sit for the 30 seconds. Stir to combine; set aside.   

Make the coating: Whisk together the sugar and cinnamon in a pie plate or shallow bowl 

Preparation: In a heavy-bottom pan (my preference is a 9-inch wide by 3-inch deep cast iron pan), pour oil to the depth of 2-inches. Place a paper-towel lined plate nearby and the cinnamon sugar mixture next to that.  

Make the dough: In a large saucepan, over medium heat, stir and cook the milk, butter, sugar, vanilla extract and salt until boiling. Turn the heat to low and add the flour all at once. With a wooden spoon stir the mixture until it forms a ball and a thin film forms at the bottom of the pan, about 2 minutes.  

Transfer the dough to a stand mixer fitted with a paddle attachment (or alternately use a hand mixer), mix the dough on low for 2 minutes to release the steam. Add cinnamon and beat until combined. Add the eggs, one at a time, beating each one until fully incorporated before adding the next one.  Scrape the mixture into a pastry bag fitted with a large star tip (my preference is Ateco tip #828). 

Heat the oil to 365 degrees F. Working in batches, pipe four 4-inch strips of the dough into the hot oil. Use kitchen scissor to cut the end from the tip. Fry until golden brown, turning as needed. Remove with a slotted spoon to the paper-towel-lined plate. Let the churros drain for 15 seconds and then immediately toss in the cinnamon-sugar mixture. Serve with churros warm with the chocolate Guinness dipping sauce.