Churros, Cinnamon Sugar & Chocolate Sauce Recipe

Prepare the dough

In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt. Heat until the butter is fully melted and the mixture comes to a gentle boil (bubbles around edges) — about 3–4 minutes.

Remove the pan from the heat and immediately add 1 cup sifted all-purpose flour all at once. Using a sturdy wooden spoon, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Return the pan to very low heat and cook, stirring constantly, for another 30–60 seconds to dry the dough slightly (this helps maintain shape when frying).

Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool 3–4 minutes (so eggs won’t scramble). Add 3 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. After the last egg, beat in 1 teaspoon vanilla extract. The dough should be pipeable but hold its shape; if it’s too loose, refrigerate briefly.

Transfer the dough to a large piping bag fitted with a large closed star tip (about 1/2-inch opening) or a large open star tip. Keep covered with a damp towel if not piping immediately.

Prepare coating: In a wide, shallow bowl or baking sheet, whisk together 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/8 teaspoon fine salt (optional). Set aside.

Heat oil: In a deep heavy pot or Dutch oven, add about 3–4 cups neutral oil (enough to have a 2–3 inch depth). Attach a candy or deep-fry thermometer to the pot and heat the oil to 350°F (175°C) over medium heat. Maintain temperature between 340–360°F while frying.

Pipe and cut: Hold the piping bag over the hot oil and carefully pipe 4–6-inch strips of dough directly into the oil, using kitchen scissors to cut or tearing with a second pair of tongs. Alternatively, pipe onto a piece of parchment and slide strips off into the oil. Fry 3–4 pieces at a time without crowding; do not let pieces stick together.

Fry until golden and crisp on all sides, turning as needed with tongs, about 2–3 minutes per side (total 4–6 minutes) depending on thickness. The internal structure should be set and not doughy. Adjust heat to keep oil at target temperature.

Remove churros with a slotted spoon or tongs and drain briefly on a wire rack over a sheet pan for 30–60 seconds, then immediately toss in the cinnamon-sugar mixture until fully coated. Place coated churros back on the rack to cool slightly. Repeat with remaining dough.

Serve warm. For best texture, fry fresh batches as needed — churros lose some crispness if held too long.

Chop chocolate: Finely chop 6 ounces bittersweet chocolate and place in a heatproof bowl.

Heat cream: In a small saucepan, warm 1/2 cup heavy cream over medium heat until it just begins to simmer and small bubbles form at the edges (do not boil). Remove from heat immediately.

Make ganache: Pour the hot cream over the chopped chocolate and let sit undisturbed for 1 minute to soften. Gently whisk from the center outward until smooth and glossy. Whisk in 1 teaspoon corn syrup or honey (optional, for shine), 1 tablespoon cold unsalted butter, and 1/8 teaspoon salt until incorporated. If sauce seems too thick, stir in 1–2 teaspoons warm cream to reach desired dipping consistency.

Keep warm: Transfer sauce to a small serving bowl and keep warm over a very low heat or in a thermos. Rewarm gently if it cools and thickens (microwave 10–15 seconds and stir).