Churros Recipe - Cinco De Mayo Dishes

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Photo: Yoni Goldberg/Courtesy of Lauren Conrad.

From her laid-back, effortless style to a fresh, ahead-of-the-trend beauty aesthetic, Lauren Conrad is a girl after our own heart. So, each week, the born-and-bred California girl and editor-in-chief of LaurenConrad.com will share with us her insider secrets and personal musings. Plus, check out her visually stunning guest pinning here! Next up, Lauren shares her delicious recipe for churros.

Last month, I got together with my editorial team, my Little Market girls, my favorite photographer Yoni Goldberg, and my fabulous baker friend Lauren Lowstan. We spent the day crafting and cooking for Easter and Cinco de Mayo. And, since no Cinco de Mayo is complete without churros, I had Lauren Lowstan whip up a batch, complete with four different dipping sauces. Churros are one sweet treat that always hit the spot for me. Maybe because they are reminiscent of some of my favorite travels, or maybe because they really just are that good. Either way, Lauren’s special recipe makes for the best churros that have ever melted in my mouth.  Without further ado, here is the recipe for making Lauren’s homemade churros and dipping sauces.

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Churros 

Ingredients
1 1/2 quarts canola oil for frying
1 cup water
1/2 cup butter
1 cup flour
1/4 tsp salt
3 eggs

For The Coating 
1/4 cup sugar
1 tsp cinnamon  

Instructions
 
Mix sugar and cinnamon together in a small bowl. Set aside.

Heat oil in a medium sauce saucepan until it reaches 370 degrees. You want it to be about 1 1/2 inches deep.

Meanwhile, combine water and butter in saucepan over high heat and bring to a boil. Turn heat to low and add flour, stirring with a wooden spoon consistently for about a minute until the dough forms a ball.  

Remove from heat and add eggs one at a time (with a wooden spoon) just until combined, not longer. (Don't over-mix the dough once the eggs are added. It will make the dough too dense.)

Spoon the dough into a pastry bag fitted with an Ateco 846 piping tip.

Carefully pipe out five-inch-long strips directly into dough. (I squeeze with one hand and cut the dough off with scissors with the other.) Fry until golden brown, about two to three minutes per side. Remove from hot oil to drain on paper towels. While still warm, toss in cinnamon sugar mixture until coated.

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Photo: Yoni Goldberg/Courtesy of Lauren Conrad.

The Easiest Dulce De Leche Sauce
  Ingredients 
1 (13.4 oz) can of dulce de leche
7 oz sweetened condensed milk

 Instructions
Heat both items in a saucepan on over medium heat until melted together. Smooth and enjoy!

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Mexican Chocolate Ganache
  Ingredients 
1/4 cup + 3 tablespoons heavy cream
5 1/2 oz high quality semi sweet or dark chocolate
1/4 tsp vanilla extract
1 tsp cinnamon
1/4 tsp cayenne pepper

 Instructions 
Heat cream over stove or in microwave until bubbles start to form around the sides and cream is about to boil.

Pour cream over chocolate, vanilla, and spices. Let sit for two minutes, then whisk all ingredients until smooth.

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Photo: Yoni Goldberg/Courtesy of Lauren Conrad.

Nutella Sauce
  Ingredients 
1/3 cup nutella
3 tbsp heavy cream

 Instructions 
Heat the cream until heated and whisk in with nutella.

Orange Almond White Chocolate Sauce
  Ingredients
 
1/4 cup + 3 tbsp heavy cream
5 1/2 oz white chocolate
1/4 tsp orange zest
1/2 tsp almond extract
1/2 tsp vanilla extract

 Instructions 
Heat cream over stove or in microwave until almost boiling.

Pour cream over chocolate, orange zest, almond, and vanilla extract. Let sit for two minutes, then whisk all ingredients until smooth.

The best part about making all four sauces is that you get to try them all and decide which one is your favorite. All of us tasted them, and each of us chose a different favorite. Let me know which one you like best. What’s your favorite recipe to make for Cinco de Mayo?

XO Lauren

P.S. The mug and saucer in the first photo is from The Little Market.

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