Hey there, dessert lovers! If you’re on a continuous quest for sweet treats that warm the heart, your search ends here! Today, we’re diving into an irresistible recipe that transforms leftover sourdough into a crispy, sugary delight: Sourdough Churros. These golden-brown sticks are perfect for a casual celebration, a cozy night in, or even as a unique addition to your dessert repertoire. With a luscious chocolate sauce and a hint of cinnamon sugar, this recipe is sure to make your taste buds dance. So, grab your apron, and let’s turn that sourdough discard into something truly magical!
Why You’ll Love This Sourdough Churros Recipe
There are countless reasons to whip up a batch of Sourdough Churros, but let’s highlight the best ones:
Creative Use of Leftovers: If you regularly make sourdough bread, you’ll appreciate this brilliant way to use sourdough discard. Instead of tossing it, transform it into scrumptious churros!
Crispy on the Outside, Soft on the Inside: One bite of these churros will have you hooked. They boast a crispy exterior and a soft, airy interior that brings comfort to any dessert moment.
Quick and Easy to Make: Despite the delicious results, making churros is quite straightforward. The recipe includes step-by-step instructions that will guide you through the process.
Dipped in Decadence: Pair them with a rich chocolate sauce, and you have a match made in dessert heaven. The combination is simply enchanting!
Family-Friendly Fun: This recipe is perfect for getting the kids involved! Let them help with mixing and, of course, the fun of frying, supervision required, of course!
Now that you know why this recipe is worth making, let’s dive into how you can create these delightful churros right in your kitchen.
Step-by-Step: Making Sourdough Churros
Ready to embark on your churro-making adventure? Let’s roll up those sleeves and get started. Here’s how to make these delicious treats:
Ingredients:
- 1/2 cup water (120g)
- 6 tablespoons butter (85g)
- 2 tablespoons sugar (27g)
- 1/4 teaspoon salt (2g)
- 1/2 cup all-purpose flour (70g)
- 1/2 cup sourdough discard (140g)
- 2-3 large eggs
- 1/2 teaspoon vanilla extract (3g)
- 6 cups neutral frying oil
- 1/2 cup sugar (105g)
- 2 teaspoons cinnamon (4g)
- 1/2 cup heavy whipping cream
- 1 cup chopped chocolate
Directions:
Start by gathering a medium saucepan. Add in 1/2 cup of water, 6 tablespoons of butter, 2 tablespoons of sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Heat these ingredients over medium-high heat until everything reaches a rolling boil, stirring occasionally.
When the butter has melted completely, remove the pot from heat and immediately add the flour and sourdough discard. Using a wooden spoon, stir vigorously until the dry ingredients are fully mixed in (this should take about 30 to 60 seconds). Place the pot back on medium heat and stir the dough until a smooth ball forms.
Once you have your dough, allow it to cool for about 5 to 10 minutes off the heat.
While the dough cools, prepare the cinnamon-sugar mixture by combining the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon in a small bowl. Set it aside for later.
Transfer the churro dough into a large mixing bowl or a stand mixer. Using a hand mixer or stand mixer with a paddle attachment, mix in the eggs, one at a time, at medium speed. Scrape the bowl’s sides to ensure everything is evenly mixed. The dough is ready when it is glossy and smooth, falling slowly from the mixer, not plopping.
Place the churro dough into a pastry bag fitted with a large tip and refrigerate for at least 2 hours (or up to 24 hours) to firm up.
Once your dough has chilled and you’re ready to fry, heat 6 cups of vegetable oil in a large pot over high heat until the temperature reaches 370 degrees Fahrenheit.
Pipe about 4-inch long logs of churro dough into the hot oil. Use kitchen scissors to cut the dough as you go, frying about 3 to 4 churros at a time until both sides are golden brown (about a minute per side).
Carefully remove the fried churros from the hot oil and place them on paper towels to absorb excess oil. Immediately toss them in the cinnamon-sugar mixture until fully coated.
Serve warm with a rich chocolate sauce!
How to Make Homemade Chocolate Sauce
Chop 1 cup of chocolate and place it in a small bowl. Set aside.
Gently warm 1/2 cup of heavy cream in a small saucepan or microwave, remember not to let it boil! Pour the warm cream over the chopped chocolate, let it sit for 1 minute, then stir until smooth.
Best Ways to Serve Sourdough Churros
Now that your churros are perfectly fried and coated in that delightful cinnamon-sugar, it’s time to think about serving. Here are some fun ideas:
With Chocolate Sauce: This classic pairing truly elevates your churros. Dip each churro in the warm chocolate sauce for a heavenly bite.
With Whipped Cream: A dollop of whipped cream adds a fluffy richness that pairs beautifully with the crisp churros.
With Fresh Fruit: Serve churros with a side of mixed berries or sliced bananas for a refreshing contrast to their sweetness.
As a Dessert Platter: Present your churros alongside other treats like cookies, brownies, and mini cupcakes for a show-stopping dessert platter.
Storage Tips for Sourdough Churros
Got churros left over? While they are best enjoyed fresh, here’s how to keep them flavorful:
Room Temperature: Store any leftover churros in an airtight container at room temperature for up to 2 days. They may lose some crispness.
Reheating: For leftovers, reheat in the oven for a few minutes at 350 degrees Fahrenheit to regain that crunchy exterior.
Freezing: If you’d like to prepare in advance, freeze uncooked churro dough in a sealed bag. When you’re ready to fry, no need to thaw, simply pipe and fry from frozen!
Pro Tips for Making Sourdough Churros
Want to elevate your churro game? Here’s some advice from the baking trenches:
Drop the Dough Temperature: Ensure your dough is cool enough before piping; this prevents the churros from becoming greasy.
Consistent Size: Use a pastry bag for uniform churro sizes, so they fry evenly.
Monitor Oil Temperature: A consistent temperature ensures a perfect fry. Too cool, and churros become soggy; too hot, and they burn.
Customize Your Coating: Experiment with flavored sugar, such as cardamom or nutmeg, for a unique touch to your churros.
- Creative Twists on Sourdough Churros
Not only can you enjoy traditional churros, but there are variations worth trying as well:
Chocolate-Cinnamon Churros: Add cocoa powder to the dough for a chocolatey flavor.
Savory Surprise: Incorporate cheese into the dough for a sweet and savory combo!
Fillings Galore: Pipe the dough into shapes that can be filled post-frying with pastry cream or fruit preserves.
Nutty Delight: Roll churros in crushed nuts for added crunch.
FAQs
1. Can I use any type of flour for churros?
Absolutely! While all-purpose flour works best for churros, you can experiment with other flours like whole-wheat or gluten-free flour. Just keep an eye on the texture!
2. How do I prevent churros from becoming greasy?
Make sure your oil is at the right temperature (around 370 degrees Fahrenheit). Avoid overcrowding the pan, and give them enough space to fry properly.
3. Can I make these churros gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend can create a crispy texture!
Now that you’ve got all the fabulous details, head into the kitchen and embrace your inner baker. Trust me, those Sourdough Churros are waiting for you to brighten up your dessert table. Happy cooking, friends!
Print
Sourdough Churros
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful churros made from leftover sourdough, crispy on the outside and soft on the inside, served with a decadent chocolate sauce.
Ingredients
- 1/2 cup water (120g)
- 6 tablespoons butter (85g)
- 2 tablespoons sugar (27g)
- 1/4 teaspoon salt (2g)
- 1/2 cup all-purpose flour (70g)
- 1/2 cup sourdough discard (140g)
- 2–3 large eggs
- 1/2 teaspoon vanilla extract (3g)
- 6 cups neutral frying oil
- 1/2 cup sugar (105g)
- 2 teaspoons cinnamon (4g)
- 1/2 cup heavy whipping cream
- 1 cup chopped chocolate
Instructions
- In a medium saucepan, combine water, butter, sugar, vanilla extract, and salt. Heat until it reaches a rolling boil, stirring occasionally.
- Remove from heat and add flour and sourdough discard, stirring vigorously until a smooth ball forms.
- Let the dough cool for 5 to 10 minutes.
- Prepare the cinnamon-sugar mixture by mixing the remaining sugar and cinnamon in a small bowl.
- Transfer dough to a mixing bowl and mix in eggs one at a time until glossy and smooth.
- Place the dough in a pastry bag and refrigerate for at least 2 hours.
- Heat frying oil in a large pot to 370°F.
- Pipe 4-inch logs of dough into the hot oil, frying 3 to 4 churros at a time until golden brown.
- Remove fried churros and coat them in the cinnamon-sugar mixture.
- For chocolate sauce, warm the cream and pour over chopped chocolate, stirring until smooth.
Notes
Best served warm with chocolate sauce. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 churros
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg