Churros Recipe

Prepare dough

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

Remove the pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and no dry streaks remain. Return to very low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly; you should see a thin film form on the bottom of the pan.

Transfer the dough to a mixing bowl or stand mixer bowl. Let cool for 2–3 minutes (warm but not hot). Beat in 2 large eggs, one at a time, fully incorporating each egg before adding the next. After eggs are incorporated, beat in 1 teaspoon vanilla extract. The dough should be glossy, pipeable, and hold a soft peak. If too stiff, add a teaspoon of milk; if too loose, add a tablespoon of flour.

Fit a large star piping tip (about 1/2 inch diameter opening) into a sturdy pastry bag and fill with the churro dough.

Heat oil

In a heavy-bottomed pot or deep fryer, add about 3–4 cups vegetable oil (enough to give 2–3 inches depth). Heat oil to 350°F (175°C). Use a thermometer to keep temperature steady; adjust heat as needed. If you don't have a thermometer, test by dropping a small piece of dough— it should sizzle and float steadily.

Pipe & fry

Holding the pastry bag closed with one hand and snipping or cutting the end of the dough after each churro, pipe 4–6-inch ropes directly into the oil (or pipe onto a sheet of parchment and slide into oil). Use kitchen shears to cut the dough at the oil surface. Fry in batches, avoiding overcrowding, for 2–3 minutes per side until golden brown and crisp. Turn with tongs or a slotted spoon so they cook evenly.

Remove churros to a wire rack set over a baking sheet or to paper towels to drain briefly — about 30 seconds — then immediately toss in the sugar-cinnamon coating (see next section) while still warm so coating adheres.

In a shallow bowl combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon. After frying each batch, place warm churros into the bowl and roll to coat evenly. Shake off excess and transfer to a serving platter. Serve immediately for best crispness.

In a small bowl whisk 1 teaspoon cornstarch with 2 tablespoons of the 2 cups milk until smooth to make a slurry.

In a medium saucepan warm the remaining milk and the cornstarch slurry over medium heat until just simmering. Add 2 teaspoons granulated sugar and 1/2 teaspoon orange zest (if using). Stir to dissolve sugar.

Reduce heat to low and add 5 ounces chopped Spanish-style dark chocolate. Stir constantly until chocolate is fully melted and mixture is smooth and slightly thickened — about 2–4 minutes. The texture should be richer and thicker than hot cocoa but still pourable for dipping.

Remove from heat and stir in 1/2 tablespoon Meyer's Dark Rum. Taste and add a touch more sugar if you prefer sweeter chocolate. Keep warm for serving; rewarm gently if needed. (If you want it extra thick, simmer very gently 1–2 more minutes.)

Serve the churros with a small bowl of Chocolate Español for dipping. Optionally recommend pairing with Short's Soft Parade (a light, citrusy/Belgian-style beer) alongside the chocolate with rum splash to echo the pairing note.