Churros Recipe

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.

Once the mixture reaches a boil, reduce the heat to low and stir in the flour all at once. Continue stirring vigorously until the dough forms a ball and pulls away from the sides of the pan, about 1–2 minutes.

Remove from heat and allow the dough to cool for about 5 minutes.

Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. The dough should be smooth and slightly sticky.

Transfer the dough to a piping bag fitted with a large star tip.

Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 375°F (190°C).

Pipe 4–6 inch lengths of dough directly into the hot oil, cutting ends with scissors. Fry 3–4 at a time to avoid overcrowding.

Fry churros until golden brown, about 2–3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.

In a shallow dish, mix together sugar and cinnamon.

While churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.

In a small saucepan over low heat, combine dulce de leche and heavy cream.

Stir continuously until smooth and warmed through. Keep warm until serving.

In a small saucepan, heat heavy cream over medium heat until just about to boil. Remove from heat.

Add chocolate chips and butter to the hot cream. Let sit for 1 minute, then stir until smooth and fully melted.

Keep warm or reheat gently before serving.

Arrange warm churros on a serving plate with small bowls of dulce de leche and chocolate sauces for dipping.