Churro Recipe

Prepare the 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 fine sea salt. Bring the mixture to a vigorous simmer over medium heat so the butter fully melts and the liquid just begins to bubble.

Add flour

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, cohesive ball and pulls away from the sides of the pan (about 30 seconds). Return to very low heat and cook for 15–30 seconds while stirring to drive off a little moisture; this helps the dough hold its shape.

Cool and mix eggs

Transfer the dough to a mixing bowl or stand mixer bowl and let cool for 4–5 minutes (warm but not hot). Add 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in 1/2 teaspoon vanilla extract. The final dough should be pipeable but hold its shape.

Pour about 4 cups neutral oil into a heavy, deep pot or Dutch oven to a depth of 2–3 inches. Heat the oil over medium heat until it reaches 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 instantly.

Pipe churros

Fit a large open star piping tip (1/2-inch to 3/4-inch diameter) to a sturdy pastry bag and fill with warm churro dough. Hold the bag with a finger positioned near the tip. Pipe 4–6 inch strips of dough directly into the hot oil, using scissors or a bench scraper to cut the dough from the tip. Work in small batches to avoid overcrowding—3–4 churros per batch depending on pot size.

Fry until golden

Fry the churros, turning occasionally with tongs or a slotted spoon, until evenly golden brown, about 2.5–4 minutes per batch depending on size. Maintain oil temperature around 350°F by adjusting heat as needed.

Drain

Use a slotted spoon to transfer fried churros to a wire rack set over a baking sheet or to paper towels to drain briefly (30–60 seconds) before tossing in the coating. Let oil return to temperature between batches.

Mix coating

In a shallow bowl combine 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt. Stir until evenly blended.

Coat churros

While churros are still warm (but not dripping oil), toss each in the cinnamon-sugar mixture or roll them in the bowl until fully coated. Place coated churros on a serving rack or platter.

Warm cream

Place 1/4 cup heavy cream in a small saucepan and heat until just simmering (do not boil) or microwave until scalding hot (about 20–30 seconds).

Make ganache

Pour the hot cream over 4 ounces chopped dark chocolate in a heatproof bowl. Let sit 60 seconds, then stir gently until the chocolate is fully melted and shiny. Stir in 1 teaspoon unsalted butter, 1 teaspoon light corn syrup or honey (optional) and 1/8 teaspoon fine sea salt until smooth. If too thick, loosen with up to 1 tablespoon more warm cream.

Serve

Transfer sauce to a small serving bowl for dipping. Keep warm over a very low heat or in a thermos if serving later; reheat gently if it firms up.