Churros Recipe

Make the choux-style dough

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 4 tbsp unsalted butter, 2 tsp granulated sugar and 1/2 tsp salt. Bring to a rolling simmer and remove from heat when the butter is fully melted and mixture is just simmering.

Add 1 cup all-purpose flour all at once to the hot liquid. Return saucepan to medium-low heat and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth, slightly glossy paste, about 1–2 minutes. This dries the dough slightly and cooks the flour.

Transfer the dough to a bowl of a stand mixer fitted with the paddle (or use a large mixing bowl and a hand mixer). Let rest 3 minutes to cool slightly. With the mixer running on low, add the 2 large eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl, then add 1 tsp vanilla extract and mix until the dough is smooth, pipeable but thick—should fall slowly from a spoon.

Transfer dough to a large piping bag fitted with a 1/2-inch (or star) tip. If you don't have a piping bag, use a heavy-duty zip-top bag with a corner snipped.

Heat 2 cups neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small bit of dough: it should sizzle and float steadily when oil is ready. Maintain temperature between 350–365°F (175–185°C).

Pipe 4–6-inch strips of dough directly into the hot oil, using kitchen shears or a knife to cut the dough at the desired length. Fry in batches without crowding—2–4 pieces at a time depending on your pot—turning occasionally until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes).

Using a slotted spoon or spider, transfer churros to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly for 1 minute before coating. Repeat with remaining dough.

While the churros fry, combine 3/4 cup granulated sugar, 1 tbsp ground cinnamon and 1/8 tsp salt in a shallow bowl and mix thoroughly.

Toss warm churros in the cinnamon-sugar mixture until evenly coated. Serve immediately for best crunch.

Place 4 oz chopped bittersweet chocolate in a heatproof bowl.

In a small saucepan, heat 1/2 cup heavy cream over medium heat just until it begins to simmer (do not boil). Remove from heat and pour over the chopped chocolate. Let sit 1 minute to soften the chocolate.

Stir gently until smooth and glossy. Whisk in 1 tbsp unsalted butter, 1 tsp light corn syrup (optional) and 1/8 tsp salt until combined. Keep warm over a very low heat or in a thermos; if it thickens, rewarm gently and stir before serving.

In a medium, heavy-bottomed saucepan over medium heat, add 3/4 cup granulated sugar and swirl the pan occasionally (do not stir with a spoon) until it melts into a deep amber caramel, about 6–8 minutes. If crystals form on the sides, wash them down with a wet pastry brush.

Once the sugar is a rich amber, remove from heat and immediately add 3 tbsp cubed unsalted butter. Be careful—mixture will bubble vigorously. Stir until butter is fully melted.

Slowly pour in 1/2 cup warm heavy cream while stirring; the caramel will bubble up—stir until smooth. Stir in 1/2 tsp fine sea salt and 1/2 tsp vanilla extract. Let cool slightly before serving; caramel will thicken as it cools. If it becomes too thick, rewarm gently and whisk.