Some churro recipes are made as simply as mixing flour and water, but I prefer more texture and richness, so these are made with eggs and milk. I also don't like to rely solely on the cinnamon-sugar coating for flavor on the outside, so I've added cinnamon, nutmeg, and vanilla to the dough. Churros are often eaten with a cup of chocolate and in some countries, with a dip of dulce de leche; here I make an accompaniment that melds both flavors.
I prefer flaky Maldon salt (available at most specialty supermarkets) to table or kosher salt in the dip, but, if you can't find it, substitute with either table or kosher, starting with a pinch and adding more to taste.
- For the Churros:
- 8 cups vegetable oil
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 2 cups milk, at room temperature
- 4 unsalted tablespoons butter, cut into 4 pieces
- 1 teaspoon salt
- 1 stick cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 3 large eggs, at room temperature
- For the Chocolate-Dulce de Leche Dip:
- 1/2 cup dulce de leche
- 1/4 cup bittersweet chocolate chips
- 1 teaspoon Maldon salt
- 1 tablespoon unsalted butter
For the Churros: Heat oil in Dutch oven or large pot over medium-high heat until temperature registers 350°F on deep-fat thermometer. (Oil should be 1- to 1 1/2 inches deep).
Fit pastry bag or sturdy gallon-sized zipper-lock bag with 1/2-inch wide star tip (if using plastic bag, snip off one corner of bag to fit the tip); set aside.
Line a large baking sheet with two layers of paper towels. Combine all but 1 tablespoon sugar and cinnamon in large plate; set aside.
Bring milk, butter, salt, remaining 1 tablespoon sugar, cinnamon stick, vanilla, and nutmeg to boil over medium-high heat in large heavy-bottomed saucepan. Turn off heat and let stand 10 minutes to allow flavors to infuse milk.
Discard cinnamon stick, bring milk mixture back up to boil over medium-high heat, then add flour and beat vigorously with wooden spoon until a smooth dough forms.
Transfer dough to large bowl and let cool 5 minutes. Add eggs, one at a time, beating each until fully incorporated before adding the next (eggs may be beaten into dough with electric mixer or by hand with wooden spoon).
Scrape dough into prepared pastry bag. Carefully pipe dough out onto hot oil into 6-inch long churros, pinching the dough off the star tip with thumb and index finger. Fry batches of 4 to 5 churros for 3 to 4 minutes until deep golden brown.
Transfer churros with tongs to prepared baking sheet just to blot off excess oil, then transfer to cinnamon-sugar plate and roll to coat.
For the Chocolate-Dulce de Leche Dip: Place dulce de leche, chocolate chips, salt, and butter in medium bowl and microwave 1 to 2 minutes, until chips are melted, pausing microwave to stir mixture every 20 seconds. Serve with warm churros.
Dutch oven or large pot for frying, deep-fat thermometer, 1⁄2-inch star pastry tip, pastry bag or sturdy gallon-sized zipper-lock bag, baking sheet, paper towels, large heavy-bottomed saucepan, sturdy wooden mixing spoon, electric mixer (optional), tongs