Churros Recipe

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon fine sea salt. Bring to a rolling simmer over medium heat, stirring until the butter melts.

Remove the pan from heat and add 1 1/4 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 30–45 seconds.

Return the pan to low heat and cook the dough, stirring constantly, for 30–60 seconds to dry it slightly (you should see a film of flour on the bottom disappear). Transfer the dough to a bowl and let cool for 3–5 minutes so it is warm but not hot.

Beat in 2 large eggs, one at a time, fully incorporating each before adding the next. The dough should become smooth, glossy, and pipeable. Stir in 1 teaspoon vanilla extract. If dough seems too stiff, add a teaspoon of warm milk; if too loose, add a little extra flour (1 teaspoon at a time). Transfer dough to a large pastry bag fitted with a large star tip (½ inch diameter tip or similar).

Pour neutral oil into a deep heavy pot to reach about 2–3 inches depth (about 4–6 cups depending on pot). Heat oil over medium-high to 180°C (350°F). A kitchen thermometer should read 350°F; adjust heat as necessary.

Pipe 4–6-inch lengths of dough directly into the hot oil, cutting the dough with kitchen scissors, or pipe into a parchment cone and transfer by sliding. Fry in batches so you do not crowd the pot—3–6 pieces per batch depending on pot size.

Fry churros, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (4–6 minutes total). Maintain oil temperature near 350°F; if it drops too low, churros will absorb oil; if it’s too hot they will brown too quickly.

Use a slotted spoon to transfer cooked churros to a wire rack set over a baking sheet or to paper towels to drain for about 1 minute before coating.

While churros are still warm, combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. Roll each churro in the cinnamon-sugar until fully coated, then place on a serving platter. Repeat with remaining churros.

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer (do not boil). Pour hot cream over the chocolate and let sit 1 minute, then stir gently until smooth and glossy.

Stir in 1 tablespoon unsalted butter, 1 teaspoon light corn syrup (or honey), and 1/8 teaspoon fine sea salt until fully incorporated. Keep warm for serving by placing the bowl over a pan of warm water or transfer to a small fondue pot or microwave in short bursts, stirring between, to maintain dip consistency.

In a small saucepan combine 10 oz fresh or frozen strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8–10 minutes.

For a rustic sauce, mash strawberries with the back of a spoon to desired texture. For a smooth sauce, blend with an immersion blender or transfer to a blender and puree until smooth, then return to the pan to warm. Taste and adjust sweetness or lemon as needed. Keep warm for serving.

Place coated churros on a platter and serve immediately with warm chocolate sauce and warm strawberry sauce in small bowls for dipping. Optionally garnish sauces with a few sliced fresh strawberries or a light sprinkle of extra cinnamon-sugar.