You are going to fall in love with these delicious red velvet churros. Pair them with an unforgettable cream cheese frosting dip and a luscious Nutella dip for the ultimate churro experience.
It’s Amanda from A Cookie Named Desire back with an extra special recipe for you! If you happen to know my blog, you might already know I am not a huuuge fan of using food coloring. The one exception is red velvet. I will go crazy for anything and everything red velvet. In fact, one of the most popular recipes on my own blog are my red velvet Nutella-stuffed cookies. For the longest time I’ve been thinking about making red velvet churros and thought this would be the perfect Valentine’s Day recipe to share with you!
Churros sometimes get a bad reputation of being difficult to make. This couldn’t be further from the truth. I actually prefer making churros over any other fried doughnut. The dough is so easy to put together – you can make it in one pot! They also don’t take long to fry by any stretch of the imagination. For these red velvet churros, I used a classic red velvet churro recipe and added a bit of cocoa powder and red velvet emulsion. Red velvet emulsion is basically everything you need for red velvet in the bottle. It has an extra concentrated red color so you need less, and also has red velvet flavorings. LorAnn Oils sells it, but if you can’t find it, you can use regular red velvet food coloring. Just keep in mind that you might need more coloring.
Why you need two dips for these red velvet churros
There are two dips you need to make with these red velvet churros.
- Cream cheese frosting dip
- Creamy Nutella dip
The cream cheese frosting dip is a must because it is a classic with red velvet. It is sweet and tangy and I promise you will want to dip everything into it. That’s okay. Go ahead and slather it on everything you see. Drink it. We don’t judge around here. And also cause I did that and I don’t want to be the only one!
I also realized that Nutella needs to be a classic with red velvet. It brings out that inherit chocolate flavor in red velvet, but then takes it into a whole new level. I add more chocolate to the Nutella because my decadence knows no bounds. And yours shouldn’t either. Because when you are eating red velvet churros, it’s pretty much set in stone that the diet is off for the night.
My advice? First dip the churro in the cream cheese frosting, then dip directly into the Nutella for the cream cheese/Nutella/churro experience of your life.
Is it possible to fall in love with a churro?
I think so.
How Long Will Churros Keep?
Churros can be stored in an airtight container at room temperature for up to 2 days.
Can Churros Be Frozen?
Churros are best when fresh, but they can be frozen.
Wait until they are cooled, place them on a cookie sheet and freeze.
Once frozen, transfer the churros to a freezer bag.
How Do You Reheat Churros?
Bake on a baking sheet in a 400 degree oven until hot.
Valentine’s Day RECIPES
Looking for more Valentine’s recipes to share with the ones you love?
- 5 Minute Valentine’s Snack Mix
- Nutella Stuffed Strawberry Chocolate Cupcakes
- Strawberry Pink Ombre Cake
- White Chocolate Cheesecake Bars with Raspberry Sauce
- No-Bake Mini Cheesecakes with Raspberry Sauce
- Copycat Lofthouse Sugar Cookie
- No Bake Mini Chocolate Cheesecakes
- Reese’s Peanut Butter Marshmallow Cookie Pie
- Chocolate Rose Red Velvet Cupcake
- Cookies and Cream Red Velvet Molten Lava Cakes
Red Velvet Churros + 2 Dips
Red Velvet Churros + 2 Dips
Description
Ingredients
For the 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
For the Nutella Dip
- 1 oz Dark Chocolate
- 1/4 cup Nutella
- 3 - 4 tablespoons Heavy Cream, or milk, more as needed
For the 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
- Prepare the red velvet churros.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
Notes
Nutrition
Recommended Products
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How many churros does this recipe make?