Churros Recipe

Prepare dough (Pâte à Choux–style)

In a medium saucepan over medium heat combine water, whole milk, unsalted butter (1/8 cup), 1 tablespoon granulated sugar and 1/4 teaspoon salt. Bring to a full simmer until butter melts and mixture starts to bubble around edges.

Remove pan from heat and immediately add the 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan in a ball (about 1–2 minutes). Return to very low heat for 30 seconds, stirring constantly, to dry the dough slightly.

Transfer dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Let cool 3–5 minutes so it’s warm but not hot (to avoid cooking the eggs).

Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough should be smooth, glossy and pipeable but thick. Stir in 1/2 teaspoon vanilla extract. If dough seems too stiff, add a teaspoon of warm milk; if too loose, add a tablespoon of flour.

Heat oil and prepare coating

In a heavy-bottomed pot or deep fryer, heat vegetable oil (about 3–4 inches deep; ~4 cups) to 350°F (175°C). Meanwhile, combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl for coating.

Fit a large pastry bag with a large star tip (1/2–3/4 inch opening). Fill bag with dough. Keep bag closed between uses to prevent dough from drying.

When oil reaches 350°F, pipe 4–6 inch strips of dough directly into the oil, cutting with scissors or a knife. Work in small batches to avoid crowding; fry 2–3 minutes per side until deep golden and crisp (turn once).

Using a slotted spoon, transfer churros to a paper towel-lined tray to drain briefly (about 30 seconds), then toss immediately in the cinnamon-sugar mixture until evenly coated. Repeat with remaining dough. Serve warm.

Place chopped bittersweet chocolate (4 oz) in a heatproof bowl.

In a small saucepan, heat 1/2 cup heavy cream and 1 teaspoon light corn syrup over medium heat until it just begins to simmer (small bubbles around the edge). Remove from heat immediately.

Pour hot cream over the chopped chocolate. Let sit 1 minute, then whisk gently from center outward until smooth and glossy. Add 1 tablespoon unsalted butter, 1/4 teaspoon instant espresso powder (if using), and 1/8 teaspoon salt; whisk until incorporated and silky.

If sauce is too thick for dipping, warm gently over a double boiler or microwave in 10-second bursts, stirring, until desired consistency is reached. Transfer to a small serving bowl.

Serve warm alongside freshly made churros for dipping.