So-Cal Churros


2 cups water
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups (10 ounces) all-purpose flour
2 large eggs
2 quarts vegetable oil

Chocolate Sauce:
¾ cup heavy cream
4 ounces semisweet chocolate chips
Pinch salt
¼ teaspoon vanilla extract

½ cup (3 1/2 ounces) sugar
¾ teaspoon ground cinnamon

Before you begin:

We used a closed star #8 pastry tip, 5/8 inch in diameter, to create deeply grooved ridges in the churros. However, you can use any large, closed star tip of similar diameter, though your yield may vary slightly. It’s important to mix the dough for 1 minute in step 2 before adding the eggs to keep them from scrambling.


For the dough:

  1. Line 1 rimmed baking sheet with parchment paper and spray with vegetable oil spray. Combine water, butter, sugar, vanilla, and salt in large saucepan and bring to boil over medium-high heat. Remove from heat; add flour all at once and stir with rubber spatula until well combined, with no streaks of flour remaining.

  2. Transfer dough to bowl of stand mixer. Fit mixer with paddle and mix on low speed until cooled slightly, about 1 minute. Add eggs, increase speed to medium, and beat until fully incorporated, about 1 minute.

  3. Transfer warm dough to piping bag fitted with 5/8-inch closed star pastry tip. Pipe 18 (6-inch) lengths of dough onto prepared sheet, using scissors to snip dough at tip. Refrigerate, uncovered, for at least 15 minutes or up to 1 hour.

  4. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in second rimmed baking sheet and place in oven. Line large plate with triple layer of paper towels. Add oil to Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees.

  5. Gently drop 6 churros into hot oil and fry until dark golden brown on all sides, about 6 minutes, turning frequently for even cooking. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Transfer churros to paper towel–lined plate for 30 seconds to drain off excess oil, then transfer to wire rack in oven. Return oil to 375 degrees and repeat with remaining dough in 2 more batches.

For the chocolate sauce:

Microwave cream, chocolate chips, and salt in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Stir in vanilla until smooth.

For the coating:

Combine sugar and cinnamon in shallow dish. Roll churros in cinnamon sugar, tapping gently to remove excess. Transfer churros to platter and serve warm with chocolate sauce.

This recipe was developed and first published by America’s Test Kitchen. Reposted by arrangement with the Forward.

So-Cal Churros

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

So-Cal Churros

Thank you!

This article has been sent!