Life will be amazing once you get these red velvet churros in your life! Dip them in a cream cheese frosting dip or a luscious Nutella dip for the most amazing experience ever.
I’ve been dreaming about these red velvet churros for a while now. Literally. I would dream about making these and eating them covered in so much cinnamon sugar that it would get all over my hands and face and I would be so happy. Finally, I couldn’t take it anymore and made them.
It’s probably the smartest thing I’ve done.
These are a classic churro recipe for a crisp exterior and a light, chewy inside. I added cocoa powder and the last of my red velvet emulsion. So it has the texture you expect with a churro, but with the taste of red velvet. And instead of smothering it with cinnamon sugar like in my dreams, I used a light coating so as to not distract from the red velvet.
Because these are red velvet churros, I made two dips: cream cheese frosting, and an extra chocolaty Nutella dip. Cream cheese because it’s classic with red velvet anything. It’s so incredibly addictive, you will want to drink it. Then I made a Nutella dip with a bit of extra chocolate for a richer flavor. In my opinion, Nutella needs to be a new classic pairing with red velvet.
I am in love with these red velvet churros. I think I will make them my Valentine this year!
(Post was originally written by me as a contributor to Oh Sweet Basil)
Red Velvet Churros
Sweet, crunchy red velvet churros with two deliciously irresistible dips.
Ingredients
Red Velvet Churros
- 2 1/4 cups water
- 8 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons red velvet emulsion
- 2 tablespoons cocoa powder
- 2 1/4 cups all-purpose flour
- 1 large egg, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Nutella Dip
- 1 oz dark chocolate
- 1/4 cup Nutella
- 3 – 4 tablespoons heavy cream (or milk), more as needed
Cream Cheese Frosting Dip
- 3 oz cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 – 4 tablespoons heavy cream (or milk), more as needed
Instructions
- In a large saucepan, add the water, butter, and salt. Heat until simmering and the butter is melted.
- Stir in the vanilla extract and red velvet emulsion.
- Add in the cocoa powder and flour and mix until it is well combined and it forms a ball of dough. Allow to cool slightly so it is just warm to the touch and not hot.
- Mix in the egg and beat well until it is fully incorporated. It may seem as though it will not incorporate, but keep on mixing and it will!
- It a large piping bag with a large star tip. Fill with the churro dough.
- Mix together the sugar and cinnamon together and spread on a plate.
- Line a wire rack with a double layer of paper towels.
- Heat a large cast iron skillet or deep fryer with oil, at least 2 inches deep.
- Bring the heat of the oil to 400 degrees F.
- Pipe 6 inches of the dough directly into the oil, Use a pair of scissors to cut the dough from the piping tip if needed.
- Fry on both sides for about 2 minutes each.
- Make sure you do not over fill the pan as it will lower the oil temperature too much and will make the churros bump into each other and cause them to curl up.
- Place on the wire rack for a minute to clear of excess oil, then lightly coat with the cinnamon sugar mixture.
- Place on a clean plate.
Make the dips.
- Melt the chocolate in the microwave by heating for 30 second intervals and mixing well between each interval.
- Mix the chocolate, Nutella, and the cream together until it is combined and slightly thinned out.
- Beat the cream cheese and butter together until well incorporated.
- Mix in the powdered sugar, vanilla, and heavy cream until it is incorporated and beat well.
- Add more cream as needed to keep the dip thin enough to dip the churros
Medha @ Whisk & Shout says
These look amazing! So packed with red velvet flavor and love the rich color- will def be heading over for the recipe 🙂