Churros Recipe

Prepare dough

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon fine sea salt. Bring to a gentle boil, stirring until the butter melts and sugar dissolves.

Remove pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive ball and pulls away from the sides of the pan, about 1 minute. Return to low heat for 30–45 seconds, stirring constantly, to dry the dough slightly. Transfer the dough to a bowl and let cool 3–4 minutes.

Beat in 2 large eggs, one at a time, fully incorporating each egg before adding the next. The dough will loosen and become glossy. Stir in 1/2 teaspoon vanilla extract. The dough should be pipeable but hold shape; if too stiff, beat in a teaspoon of warm milk.

Heat oil

In a heavy-bottomed saucepan or deep fryer add about 3–4 cups vegetable oil (enough for 2–3 inch depth). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning instantly.

Fit a sturdy pastry bag with a large closed-star tip (or 1/2-inch open star tip) and fill with the dough, working quickly while still warm.

Fry churros

Pipe 6–8 inch lengths of dough directly into the hot oil, cutting with kitchen scissors, or pipe onto parchment and transfer with a spatula. Fry in batches, do not overcrowd, until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to turn if needed.

Remove churros to a wire rack set over a baking sheet to drain briefly (30–60 seconds), then immediately toss in the cinnamon-sugar mixture to coat while still warm.

Keep finished churros on a warm plate in a single layer. Reheat oil to temperature between batches as needed. For this menu item serve three churros per order.

In a shallow wide bowl or tray combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon fine salt (optional). Mix thoroughly.

When churros come out of the oil and are still hot, immediately roll each churro in the cinnamon-sugar until evenly coated. The heat melts a tiny surface layer so the coating adheres well.

Make sauce

In a small saucepan over low heat bring 1/2 cup heavy cream just to a simmer (do not boil). Remove from heat and add 4 ounces chopped bittersweet chocolate, 1 tablespoon unsalted butter, 1 teaspoon light corn syrup and 1/4 teaspoon vanilla extract. Let sit 1 minute, then whisk until smooth and glossy. Stir in 1/8 teaspoon fine sea salt to balance sweetness.

If the sauce is too thick, whisk in additional warm cream a teaspoon at a time until desired pouring consistency is reached. Keep warm in a small thermos or over very low heat (or in a warm bain-marie) until serving.

For serving, place three cinnamon-coated churros on a plate and drizzle hot fudge over them or serve the sauce in a small ramekin for dipping.