Churros V Recipe

Prepare the dough

In a medium saucepan combine 1 cup water, 1/2 cup whole milk, 4 tablespoons unsalted butter, 2 teaspoons granulated sugar and 1/2 teaspoon fine salt. Bring the mixture to a rolling simmer over medium heat, stirring once or twice so butter melts and sugar dissolves.

Once simmering, remove the 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 ball and pulls away from the sides of the pan, about 1 minute.

Return the pan to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly. Remove from heat and let the dough cool 3–4 minutes so it is warm but not hot (so eggs won't scramble).

Beat in 2 large eggs, one at a time, mixing thoroughly after each addition until fully incorporated and the dough is smooth and slightly glossy. Stir in 1 teaspoon vanilla extract. The dough should be pipeable but hold its shape. If too thick, add up to 1 teaspoon warm milk; if too loose, add a little more flour (1 teaspoon at a time).

Transfer dough to a pastry bag fitted with a large star tip (approx. 1/2-inch opening).

Heat about 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and browns in about 30–40 seconds.

While oil heats, in a shallow bowl combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon; set aside.

Pipe 4–5 inch strips of dough directly into the hot oil, cutting the dough with scissors or a knife. Do not overcrowd the fryer—fry in batches of 6–8 pieces depending on pot size.

Fry, turning occasionally with tongs, until churros are golden brown and crisp all over, about 2.5–4 minutes per batch depending on size and oil temperature.

Using a slotted spoon or spider, transfer cooked churros to a wire rack set over a baking sheet to drain briefly (30–60 seconds), then roll each warm churro in the cinnamon-sugar mixture until evenly coated. Keep warm in a low oven (200°F/95°C) while frying remaining dough.

In a small saucepan whisk together 1 tablespoon unsweetened cocoa powder, 1 tablespoon granulated sugar and 1 teaspoon cornstarch until smooth.

Add 1 cup whole milk and 1/4 cup heavy cream to the cocoa mixture and place over medium heat. Cook, whisking constantly, until the mixture begins to steam and thicken, about 4–6 minutes. Do not boil vigorously.

Remove from heat and stir in 4 ounces finely chopped bittersweet chocolate until melted and smooth. Add 1/2 teaspoon vanilla extract and 1/8 teaspoon salt; whisk to combine. If sauce is too thick, thin with 1–2 teaspoons warm milk. Keep warm until serving.

Serve the warm chocolate sauce in small bowls alongside freshly coated churros for dipping.