Churros Recipe

Prepare coating

In a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon; set aside.

Make choux-like dough

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 1/4 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring to a gentle boil, stirring to melt the butter and dissolve the sugar.

Remove the pan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and a film forms on the bottom of the pan, about 1 to 2 minutes.

Return the pan to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly; you should see a thin film on the bottom of the pan again. Transfer dough to a mixing bowl and cool for 3–4 minutes so it is warm but not hot (to avoid scrambling the eggs).

Beat in eggs one at a time: add the first egg and mix thoroughly until fully incorporated and the dough becomes glossy. Add the second egg and mix until the dough is smooth, slightly sticky, and holds a piped shape. Stir in 1 teaspoon vanilla extract.

Heat oil

While dough cools, pour about 3–4 cups vegetable oil into a heavy deep skillet or medium pot (oil should be 2–3 inches deep). Heat 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.

Pipe and fry churros

Fit a large pastry bag with a large star tip (about 1/2–3/4 inch). Fill the bag with dough (do not overfill). Hold the bag over the hot oil and pipe 4–6 inch lengths of dough directly into the oil, cutting with kitchen scissors or a knife; you can also pipe onto a floured surface and transfer with a spatula. Fry in small batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and crisp.

Use a slotted spoon to remove churros and drain briefly on paper towels then immediately roll each churro in the cinnamon-sugar mixture until evenly coated. Transfer to a serving platter and keep warm in a low oven (200°F/95°C) if needed while frying remaining churros.

Place 1 cup dulce de leche and 2 tablespoons heavy cream in a small saucepan over low heat. Stir continuously until warmed through and smooth, about 2–3 minutes. If sauce is very thick, add an additional teaspoon of cream to reach desired pourable consistency.

Stir in 1/8 teaspoon sea salt, taste and adjust salt or cream as needed. Keep warm until ready to serve.

Place 3/4 cup chocolate chips and 1/4 cup heavy cream in a small heatproof bowl. Microwave in 20-second intervals, stirring between each, until chocolate is melted and smooth (about 40–60 seconds). Alternatively, heat the cream just to a simmer on the stove and pour over chocolate chips; let sit for 1 minute, then stir until glossy.

Stir in 1 teaspoon light corn syrup (optional), 1/4 teaspoon vanilla extract, and 1/16 teaspoon salt. If sauce is too thick, add up to 1 tablespoon warm cream to thin. Keep warm for serving.