Churros Recipe

Make choux-like dough

In a medium saucepan combine 1 cup water, 1 cup whole milk, 4 tbs unsalted butter, 2 tsp granulated sugar and 1 tsp fine salt. Bring to a vigorous simmer over medium heat, stirring to melt the butter and dissolve sugar. Once simmering, immediately remove from heat.

Add 2 cups all-purpose flour all at once to the hot liquid and return saucepan to low heat. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides, about 1–2 minutes. This cooks off extra moisture.

Transfer the dough to a large bowl or the bowl of a stand mixer fitted with the paddle. Let cool for 3–5 minutes (warm but not piping hot) so eggs won't scramble when added.

Beat in 3 large eggs, one at a time: add first egg and mix until incorporated, then second, then third. The dough should be glossy, smooth and pipeable — thick but dropping slowly.

Fit a large pastry bag with a large star tip (1/2 inch to 3/8 inch opening) and fill with the dough. If you don't have a bag, use a heavy-duty zip-top bag with the corner snipped to a similar size.

Heat oil

Pour about 4–6 cups vegetable oil into a deep heavy pot (oil depth should be 2–3 inches). Heat over medium-high 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 immediately.

Pipe 4–6 inch lengths of dough directly into the hot oil, using scissors to cut the dough. Fry in small batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and puffed. Maintain oil temperature near 350°F by adjusting heat.

Use a slotted spoon to transfer churros to a wire rack set over a sheet pan or to paper towels to drain briefly for 1 minute.

While churros are still warm, combine 1 cup granulated sugar and 1 tbs ground cinnamon in a wide, shallow bowl. Roll each warm churro in the cinnamon-sugar mixture to evenly coat. Place coated churros on a serving platter and keep warm in a low oven (200°F / 95°C) if making ahead a short time.

Place 6 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 3 tbs heavy cream just until it begins to simmer (do not boil). Pour hot cream over chocolate, let sit 30 seconds, then stir until smooth and glossy.

Stir in 1 tsp unsalted butter, 1 tsp corn syrup (optional) and a pinch of salt until fully incorporated. If sauce is too thick, stir in up to 1 tbs additional warm cream to reach desired dipping consistency. Keep warm over a double boiler or in a small insulated container.

If using store-bought dulce de leche or cajeta, warm 1 cup gently in a small saucepan over low heat, stirring, or microwave in 15-second bursts until pourable. If too thick, stir in 1 tbs heavy cream to loosen. Finish with a pinch of sea salt to brighten flavor.

Serve churros hot, with bowls of warm chocolate sauce and cajeta for dipping. Optionally drizzle extra chocolate or cajeta over a few churros for presentation.