Churros Recipe

Prepare dough

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon salt. Bring to a rolling simmer over medium heat, stirring until butter melts and mixture just comes to a boil.

Remove the pan from the 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 pulls away from the sides of the pan (about 1 minute). Return the pan to low heat and stir for 30 seconds to dry the dough slightly.

Transfer the dough to a mixing bowl and cool 3–4 minutes. Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and pipeable. Stir in 1/2 teaspoon vanilla extract.

Heat oil

Pour approximately 4 cups vegetable oil into a heavy-bottomed saucepan or deep fryer (oil should be 2–3 inches deep). 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 immediately.

Pipe and fry

Fit a sturdy piping bag with a large star tip (1/2"–3/4" nozzle). Fill the bag with the churro dough. Carefully pipe 4–5 inch lengths of dough directly into the hot oil, cutting with a small knife or scissors. Do not overcrowd the pot; fry in batches.

Fry churros, turning occasionally, until evenly golden brown, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon to transfer churros to a wire rack set over a baking sheet for a minute to drain excess oil.

While still warm, roll the churros in the cinnamon sugar mixture to coat (see coating directions). Keep churros warm in a low oven (200°F / 95°C) if making multiple batches.

In a shallow dish combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Mix thoroughly so the cinnamon is evenly distributed.

Immediately after frying (while churros are still hot and slightly oily), roll each churro in the cinnamon sugar until fully coated. This adheres best when churros are warm.

Warm cream

Place 1/2 cup heavy cream and 1 teaspoon light corn syrup in a small saucepan and heat over medium until it just begins to simmer. Do not boil.

Remove from heat and pour the hot cream over 6 ounces chopped bittersweet chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth and glossy. If needed, microwave in 10-second bursts, stirring between, until fully melted.

Stir in 1 tablespoon unsalted butter and 1/8 teaspoon fine sea salt until incorporated. Taste and adjust salt or sweetness as desired. Keep sauce warm for serving by placing the bowl over a pan of warm water or in a low oven briefly.