Churros Recipe

Prepare sugar-cinnamon coating

In a shallow wide bowl combine 1/2 cup granulated sugar with 1 tsp cinnamon. Set aside near your frying station so you can coat churros immediately after frying.

Make choux-style dough

In a medium heavy-bottomed saucepan, combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 2 tbs granulated sugar and 1/4 tsp salt. Bring to a boil over medium heat, stirring so butter melts and sugar dissolves. Once boiling, remove pan 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 30–60 seconds). Return pan to very low heat and stir another 15–30 seconds to dry the paste slightly; you should see a film form on the bottom.

Cool slightly and add eggs

Transfer the dough to a bowl and let cool 3–5 minutes (warm but not hot). Add the eggs one at a time, beating thoroughly after each addition until fully incorporated and the dough is smooth and glossy. Add 1 tsp vanilla extract with the second egg. The final dough should be pipeable but thick (it will hold its shape). If dough is too stiff, beat in a teaspoon of warm water or milk.

Heat oil and prepare piping

Pour about 3–4 cups vegetable oil into a heavy saucepan or deep fryer so oil depth is 2–3 inches. Heat oil to 350°F (175°C). Fit a heavy-duty pastry bag with a large star tip (about 1/2 inch diameter opening) and fill with the churro dough. Keep bag closed and set near the stove with the sugar-cinnamon bowl.

Pipe and cut churros

When oil reaches temperature, hold the pastry bag over the oil and pipe 4–6 inch lengths directly into the oil, using scissors or a knife to cut the dough from the tip. Work in small batches (4–5 at a time) so you don't overcrowd the oil.

Fry until golden

Fry churros, turning occasionally, until deep golden brown and crisp, about 2.5–4 minutes depending on thickness. Maintain oil temperature at 340–360°F (170–180°C) for even cooking.

Drain and coat

Using a slotted spoon, transfer cooked churros to a wire rack set over a baking sheet, then immediately toss each churro in the cinnamon-sugar mixture until evenly coated. Let rest briefly to set while you fry remaining batches.

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream with 1 tsp corn syrup (or honey) until it begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to melt. Whisk until smooth and glossy. Whisk in 1 tbs unsalted butter, 1/4 tsp vanilla extract and a pinch (1/8 tsp) salt until incorporated. Keep warm over a double boiler or transfer to a small serving pot; if sauce thickens, stir in 1–2 tsp warm cream to loosen.

If using store-bought cajeta or dulce de leche, warm 3/4 cup cajeta in a small saucepan over low heat with 2 tbs heavy cream to loosen and make it saucy. Stir in 1/8 tsp vanilla and a pinch (1/16 tsp) salt. Cook gently 1–2 minutes until glossy. If using canned sweetened condensed milk to make quick cajeta, place unopened can in a pot of simmering water and simmer 2–3 hours (keep water level above can), cool fully before opening, then warm 1/2–3/4 cup of it with 2 tbs cream, vanilla and salt as above.

Divide churros into groups of three per serving. Arrange on a plate with small ramekins (or a drizzle) of the warm chocolate sauce and cajeta sauce. For best texture eat churros while they are still slightly warm and crisp.