Churro Tree Recipe

Prepare dough

In a medium saucepan combine 1 cup water, 1/2 cup whole milk, 4 tbs unsalted butter, 2 tbs granulated sugar and 1/4 tsp fine sea salt. Bring to a gentle boil over medium heat, stirring so butter melts. Once boiling, remove from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides of the pan (about 1–2 minutes).

Cool and add eggs

Let the dough cool 5 minutes so it is warm but not hot. Beat in 2 large eggs, one at a time, incorporating fully before adding the next. The dough should be glossy and pipeable; if too stiff, add a teaspoon of warm milk.

Heat oil

Pour 4 cups vegetable oil into a heavy-bottomed pot to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and rise steadily.

Pipe and fry

Transfer dough to a pastry bag fitted with a large star tip (1/2 in). Grease the inside of the bag with 1 tsp oil to help dough slide. Pipe 4–5 inch lengths of dough directly into the hot oil, trimming with scissors. Fry in batches, turning occasionally, until deep golden and crisp, about 3–4 minutes per side. Do not overcrowd the pot.

Drain

Remove churros with a slotted spoon to a wire rack set over a tray to drain briefly (1–2 minutes) before coating.

While the churros are frying, mix 3/4 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl. Working with warm churros, toss each churro in the cinnamon-sugar until evenly coated. Place coated churros upright in mini cones or rest on parchment to cool slightly before assembly.

Chop or break 3 Abuelita chocolate tablets into pieces. In a small saucepan over low heat combine 1/2 cup heavy cream, 1/4 cup milk and 1 tbs light brown sugar. Heat gently until steaming (do not boil). Add chocolate and stir constantly until melted and smooth. Whisk in 1 tsp butter and 1/4 tsp vanilla extract. If sauce is too thick, add a tablespoon of milk to reach desired dipping consistency. Keep warm in a small fondue pot or bowl.

If store-bought dulce de leche is thick, warm 1 cup in a small saucepan over low heat and stir in up to 2 tbs heavy cream to loosen to a drizzling consistency. Transfer to a squeeze bottle or small bowl for easy drizzling.

In a small saucepan combine 3/4 cup strawberries, 3 oz guava paste (chopped), 2 tbs water and 1 tsp lemon juice. Cook over medium-low heat, stirring and crushing the strawberries, until the guava melts and mixture is saucy, about 6–8 minutes. If needed, add 1 tsp sugar to taste. Remove from heat and purée with an immersion blender or in a blender until smooth. Strain if you want a silky sauce. Keep warm or chilled depending on preference.

Insert wooden skewers into churros: for a tree presentation, thread 3–4 churros per skewer depending on length (you can break churros to shorter lengths). Place each skewer upright into a sturdy base (a small pot filled with sugar, rice, or wrapped foam works). Arrange skewers in a cone shape to resemble a tree, tallest in center and shorter around the outside.

Provide dipping and drizzling options: place the warm Abuelita chocolate sauce, a squeeze bottle of dulce de leche, and a small bowl of strawberry guava sauce around the churro tree. Let guests dip whole churros or drizzle sauces over skewered churros.

Garnish: optionally sprinkle a tiny pinch of coarse sea salt over dulce de leche–dipped churros for contrast and tuck fresh mint leaves between skewers as a decorative, aromatic element.

Serve immediately while churros are warm and crisp. Reheat sauces gently if they cool.