Our motto: Never trust a person who doesn’t like churros. But the fried doughy deliciousness is even more amazing when it’s bite-sized—and served with warm chocolate sauce for dipping. Best of all, these treats are actually pretty easy to make at home. Churro party this weekend?
½ cup milk
1 stick unsalted butter
½ teaspoon fine sea salt
1¼ cups all-purpose flour
3 large eggs
Vegetable oil, for frying
¾ cup sugar
1½ teaspoons ground cinnamon
4 ounces bittersweet chocolate, chopped
½ cup heavy cream
1. MAKE THE CHURROS: In a medium saucepan, heat the milk, butter, salt and ½ cup water over medium heat. When the mixture comes to a simmer, add the flour and stir until well combined, about 2 minutes.
2. Transfer the mixture from the saucepan to the bowl of an electric stand mixer fitted with the paddle attachment.
3. Add the eggs one at a time and mix on medium speed to combine. Transfer the batter to a piping bag (or a gallon-size resealable plastic bag) fitted with a large star tip.
4. In a medium saucepot fitted with a thermometer, heat 2 inches of oil to about 350°F. While it heats, mix the sugar and cinnamon together in a shallow bowl.
5. Working in batches and being careful not to overcrowd the saucepot, pipe 2-inch strips of churro batter directly into the oil and fry until golden brown, about 4 minutes.
6. With a slotted spoon, transfer the churros to a paper-towel-lined plate. While the churros are still warm, toss them in the cinnamon sugar to coat.
7. MAKE THE SAUCE: Place the chocolate in a medium-size heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate.
8. Let the mixture sit for 30 seconds, then stir until smooth.
9. Serve the churros immediately with the chocolate sauce on the side for dipping.