Churros Recipe

Prepare dough (pâte à choux-style)

In a medium saucepan set over medium heat, combine 1 cup water, 1 cup whole milk, 6 tablespoons unsalted butter, 2 teaspoons granulated sugar, and 1 teaspoon fine sea salt. Heat until butter is melted and the mixture just comes to a simmer (do not boil hard). Remove from heat.

Add 1 1/2 cups all-purpose flour to the hot liquid all at once. Return the pan to medium-low heat and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth, cohesive dough — about 1 to 2 minutes. This step dries the dough slightly and cooks the flour.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a hand mixer). Let the dough cool for 3–5 minutes so it is warm but not piping hot (to avoid cooking the eggs).

With the mixer running on low, add 3 large eggs one at a time, mixing well after each addition until the egg is fully incorporated and the dough is smooth and glossy. After the last egg, add 1 teaspoon vanilla extract and mix briefly. The dough should be pipeable but hold its shape; it will be thick and slightly sticky.

Transfer the dough to a pastry bag fitted with a large star tip (1/2 inch to 3/4 inch / 12–18 mm). If you don't have a bag, use a sturdy zip-top bag with a bottom corner cut to size.

Heat 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature; too hot will brown the churros too fast, too cool will make them greasy.

While the oil heats, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a wide shallow bowl for coating.

Pipe 4–6 inch lengths of dough directly into the hot oil, cutting the strip with scissors or a knife. Work in batches so you don't overcrowd the pot (3–4 at a time depending on pot size).

Fry, turning occasionally with a slotted spoon or tongs, until golden brown and crisp all over, about 2 to 4 minutes per batch depending on thickness. Aim to maintain oil at 325–350°F (163–177°C) for even cooking.

Use a slotted spoon to transfer cooked churros to a paper-towel-lined rack for a minute to drain briefly, then immediately roll each churro in the cinnamon-sugar mixture to coat evenly. Place coated churros on a wire rack while you finish the remaining batches.

Place 6 oz bittersweet chocolate chips (or chopped chocolate) in a heatproof bowl.

In a small saucepan over low heat, warm 3 tablespoons heavy cream until it just begins to simmer at the edges (do not boil). Remove from heat and pour the hot cream over the chocolate. Let sit undisturbed for 1 minute to soften the chocolate.

Stir gently until the chocolate is fully melted and smooth. Add 1 tablespoon unsalted butter, 1 teaspoon light corn syrup (optional), and 1/4 teaspoon fine sea salt. Stir until glossy and combined. If the sauce is too thick, add up to 1 tablespoon warm cream to reach desired dipping consistency.

Transfer the sauce to a small serving bowl or ramekin and keep warm. If preparing ahead, reheat gently over a double boiler or briefly in the microwave in 10-second bursts, stirring between, until warm and smooth.