Churros Recipe

Prepare choux-style dough

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 2 tbsp sugar, 1/8 cup (2 tbsp) unsalted butter, and 1/4 tsp salt. Bring to a vigorous simmer over medium heat until butter melts and mixture just comes to a boil.

Remove the pan from heat and immediately add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 30–45 seconds. Return to low heat and cook, stirring constantly, for another 30 seconds to 1 minute to dry the dough slightly.

Transfer the dough to a bowl and let cool 3–4 minutes (so it doesn’t scramble the eggs). Beat in 2 large eggs, one at a time, mixing thoroughly after each until fully incorporated and the dough is smooth and glossy. Stir in 1/2 tsp vanilla extract. The final dough should be pipeable but thick.

Heat oil

Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of dough sizzles and rises steadily.

Meanwhile, mix 3/4 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl for coating.

Fit a piping bag with a large star tip, fill with churro dough, and squeeze out 4–6-inch lengths directly into the hot oil, cutting the dough with scissors or a knife. Fry in batches to avoid crowding—do not overcrowd the pot. Fry until deep golden brown and crisp, about 3–4 minutes per side, turning once with tongs or a slotted spoon.

Transfer cooked churros to a wire rack briefly (or paper towels) to drain, then while still warm roll each churro in the cinnamon-sugar until well coated. Keep churros warm in a 200°F (95°C) oven on a baking sheet while frying remaining batches.

Make caramel

In a medium heavy-bottomed saucepan over medium heat spread 3/4 cup granulated sugar into an even layer. Let it melt without stirring; once edges begin to liquefy, gently swirl the pan occasionally or use a heatproof spatula to encourage even melting until the sugar turns a deep amber (watch carefully to avoid burning).

When sugar is melted and amber, remove from heat and carefully add 4 tbsp (1/4 cup) diced unsalted butter; whisk until incorporated. Slowly add 1/3 cup warmed heavy cream in a thin stream while whisking (mixture will bubble vigorously). Stir until smooth, then whisk in 1/2 tsp sea salt. Let cool to lukewarm; it will thicken as it cools.

Transfer caramel to a squeeze bottle or keep in a bowl. To fill churros, either use a small skewer to make a hole in each churro and pipe in caramel, or place caramel in a piping bag with a fine tip and inject into each churro. Reserve some caramel for drizzling.

Prepare sauce

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream with 1 tbsp light corn syrup just until simmering, then pour over the chocolate. Let sit 1 minute, then whisk until smooth and glossy. Stir in 1 tbsp unsalted butter, 1/4 tsp vanilla extract and a pinch of salt. Keep warm over a very low heat or in a thermos until serving.

Arrange warm, caramel-filled churros on a platter. Drizzle reserved salted caramel over the churros and serve alongside the warm chocolate sauce for dipping. Optionally dust with extra cinnamon-sugar.

Serve immediately so churros remain crisp and sauces are warm. Leftover caramel can be refrigerated and gently reheated; churros are best eaten fresh.