½ cup water

½ cup milk

1 stick butter, cut into 8 pats

2 tablespoons sugar

½ teaspoon salt

1 cup flour

3 eggs

Vegetable oil for frying

Cinnamon Sugar:

½ cup sugar

1 teaspoon cinnamon


1 cup heavy cream

1 ¼ cups semi-sweet chocolate chips

Combine the water, milk, butter, sugar, and salt in a medium saucepan over medium heat.  Bring to a boil and briefly remove the pan from the heat and quickly stir in the flour with a wooden spoon.  Mix vigorously. until a ball begins to form.

Return the pan to the heat and mix constantly for 2 more minutes, letting the flour cook while you mix.

Remove from heat and put the dough in a stand mixture.  Beat for 1-2 minutes with the paddle attachment to slightly cool the dough (you can also do this by hand but a stand mixture is much easier!).  Add the eggs, one at a time, mixing until each is fully incorporated before adding another.  When all 3 are added, continue to mix for 1 more minute.  The dough should be smooth and thick with a glossy appearance.

Heat 3-4” of vegetable oil in a Dutch oven or deep skillet to 375 degrees.

Place half your dough in a piping bag with a large star tip.  Pipe 5-6” strips of dough into the hot oil and cook for about 2 minutes per side until golden brown all over and lightly puffed. Remove to drain on a plate lined with paper towels.

Mix the cinnamon and sugar together in a small bowl.  Roll the warm churros in the mixture to coat.

To make the ganache, combine the heavy cream and chocolate together in a small sauce pan.  Cook over medium heat until the chocolate melts and whisk until smooth.

Dip the churros in the chocolate and prepare to eat 10 more…