Serves 10 people


For the Churros

2.5 cups water
2.5 cups whole milk
2 sticks or 8 ounces butter
2 teaspoons salt
1/2 cup sugar
2 teaspoons vanilla extract
5 cups all purpose flour
8 eggs
2 cups oil for frying

For the Cinnamon Sugar

1 cup sugar
2 teaspoons ground cinnamon

For the Warm Dipping Chocolate

1 quart milk or cream
1 pound Guittard bittersweet chocolate
1/4 cup sugar
Kahlua or dark Rum (optional)

Special Equipment

Electric mixer
Piping bag with star tip
Fry pan with fry basket
Paper towels
Demitasse cups for chocolate


For the Churros

Heat water, butter, salt, sugar and vanilla extract to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Allow to cool slightly. Beat in the eggs all at the same time. Continue beating until smooth. Let the dough cool.

Place dough in a piping bag with a star tip. Pipe out long rods of dough onto a sheet pan lined with parchment paper. Allow some space between each Churro to prevent sticking. Place Churros in the refrigerator uncovered until you are ready for frying.

In a large pan, heat frying oil. Place the Churros directly into the hot oil. Fry until golden brown on all sides. Remove cooked Churros from the pan and place on a plate or sheet pan lined with paper towels to drain off excess oil. While Churros are still warm roll them in the cinnamon sugar.

For the Cinnamon Sugar

In a small bowl, mix sugar and cinnamon together. Store the sugar mix in an airtight container.

For the Warm Dipping Chocolate

Bring milk to a boil. Add chocolate and sugar. Stir until chocolate has melted and sugar is dissolved. For a little extra something, add Kahlua or dark rum.

To Serve

Pour chocolate into a mug or tall bowl. Dip the warm Churros in the chocolate as you eat them.

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