Caramel Churros Recipe

Make the dough

In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Bring to a rolling simmer over medium heat, stirring until the butter melts.

Remove the pan from heat and immediately add 1 cup flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes to cook off some moisture.

Transfer the dough to a bowl and cool for 3–4 minutes so it stops steaming (this prevents cooking the eggs). Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy and pipeable. Stir in 1 teaspoon vanilla extract at the end.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer; oil depth should be at least 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise slowly without burning.

Pipe and fry

Fit a large pastry bag with a 1/2-inch star tip (or use a churro press). Fill the bag with the dough. Hold the bag over the hot oil and pipe 4–6 inch strips directly into the oil or onto parchment and slide them in. Fry in batches, 2–3 minutes per side, turning once, until deep golden brown and crisp.

Using a slotted spoon, transfer churros to a wire rack set over a baking sheet to drain for 1 minute, then toss while still warm in a bowl of 3/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon until evenly coated. Keep churros warm in a 200°F (95°C) oven on a wire rack (optional) while finishing remaining dough.

Make caramel

In a medium saucepan, add 3/4 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, gently swirling the pan occasionally to promote even caramelization (watch carefully to avoid burning).

When the sugar reaches a deep amber, remove from heat and carefully whisk in 3 tablespoons unsalted butter until melted. Slowly pour in 1/4 cup warmed heavy cream while whisking (mixture will bubble vigorously). Stir until smooth, then whisk in 1/4 teaspoon salt. If caramel is too thick, warm gently to loosen.

Transfer caramel to a heatproof bowl. Let cool slightly before drizzling over churros.

Make chocolate sauce

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream to a simmer, then pour it over the chocolate. Let sit 30 seconds, then whisk until smooth. Stir in 1 teaspoon light corn syrup (optional) and 1/4 teaspoon vanilla extract for gloss and flavor. Keep warm over a double boiler or in a thermos.

Whip cream

Chill a mixing bowl and whisk or beaters if possible. Pour 1 cup chilled heavy cream into the bowl, add 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Whip to soft peaks. Taste and fold in a pinch (1/8 tsp) coarse sea salt if desired to balance sweetness.

Plate and finish

Arrange warm churros on a serving platter or individual plates. Drizzle some caramel sauce over the churros and, optionally, drizzle or dip with the warm chocolate sauce. Add a dollop or piped rosette of whipped cream alongside. For extra presentation, lightly sprinkle a few crystals of coarse sea salt over the caramel-drizzled churros.