Warm Mini Churros Recipe

Prepare the dough

In a medium saucepan over medium heat combine 1 cup water, 1/2 cup whole milk, 2 tablespoons (0.125 cups) unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt. Bring to a rolling simmer, stirring until butter melts and mixture is hot but not boiling.

Remove the pan from heat. Add 1 1/4 cups 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 pan to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly (this helps reduce excess moisture). Transfer dough to a mixing bowl and let cool 3–4 minutes so it is warm but not hot (to prevent eggs from scrambling).

Beat in eggs one at a time, mixing thoroughly after each addition (use a mixer or strong wooden spoon). After eggs are fully incorporated the dough should be smooth, shiny and pipeable. Stir in 1 teaspoon vanilla extract.

Heat the oil

Pour about 3 cups neutral oil into a heavy-bottomed saucepan or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough browns in about 45–60 seconds.

Prepare a large rimmed baking sheet lined with paper towels nearby for draining. In a shallow bowl mix 3/4 cup granulated sugar and 2 teaspoons ground cinnamon for coating.

Fit a large star piping tip (French star #8–10) into a sturdy piping bag or disposable bag and fill with churro dough. For mini churros, pipe 3–4 inch strips directly into hot oil, using scissors to cut the dough at the bag. Fry in batches, do not overcrowd, until golden brown and crisp, about 2–3 minutes per side. Turn with tongs or a slotted spoon for even browning.

Remove churros and drain briefly on paper towels for 10–15 seconds, then roll while still warm in the cinnamon-sugar mixture to coat evenly. Transfer to a wire rack while you continue frying remaining dough.

Make quick dulce de leche

Open the can of sweetened condensed milk into a small saucepan or use the can-wrapped-in-water method (if using the can, see note). Cook gently over very low heat, stirring frequently, until it turns deep golden and thick — about 20–30 minutes if heated directly in a saucepan, or longer if using lower indirect heat. Alternatively: submerge an unopened can in simmering water for 2–3 hours (keep water covering the can) to create dulce de leche—cool completely before opening. Stir in 1 tablespoon softened unsalted butter and 1/4 teaspoon salt (optional) until smooth. Cool slightly before filling.

Make caramel sauce

In a small heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tablespoons water. Over medium heat, without stirring, swirl the pan occasionally until the sugar dissolves and then turns a deep amber color (watch carefully to avoid burning).

As soon as the caramel reaches color, remove from heat and carefully whisk in 3 tablespoons unsalted butter until melted. Slowly whisk in 1/2 cup heavy cream (warm the cream slightly to reduce sputtering). Return to low heat and stir until smooth. Stir in 1/4 teaspoon fine sea salt. If sauce is very thick, thin with up to 2 tablespoons whole milk or cream to desired consistency. Keep warm.

Make chocolate sauce

Place 6 oz chopped Belgian dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth. Whisk in 1 tablespoon unsalted butter and 1 teaspoon light corn syrup (optional) for shine. If sauce is too thick, thin with up to 1–2 tablespoons warm cream or milk. Keep warm until serving.

Fill churros

To fill the mini churros with dulce de leche, fit a small round tip into a piping bag and fill with the caramel filling (or place filling in a resealable plastic bag and snip a small hole). Insert the tip into one end of a warm churro and squeeze gently to inject about 1 tablespoon filling into each churro. If preferred, cut a small slit in the side and pipe filling inside.

Arrange filled churros on a serving platter. Place warm caramel sauce and Belgian chocolate sauce in small bowls alongside for dipping. Dust lightly with 1 tablespoon powdered sugar if desired.

Serve immediately while churros are warm and sauces are fluid. Leftover churros can be reheated in a 350°F (175°C) oven for 5–7 minutes to crisp before serving; rewarm sauces gently over low heat or in short bursts in the microwave, stirring between intervals.