Ingredients Jump to Instructions ↓

  1. 1 large navel orange

  2. 6 tablespoon(s) unsalted butter

  3. 1/4 teaspoon(s) salt

  4. 1 cup(s) all-purpose flour

  5. 2 tablespoon(s) all-purpose flour

  6. 3 large eggs

  7. Canola oil, for frying

  8. 4 ounce(s) semisweet chocolate , chopped

  9. 3 tablespoon(s) each water and sugar

  10. 1 1/2 tablespoon(s) unsalted butter , softened

  11. 1 teaspoon(s) vanilla extract

  12. 1/4 teaspoon(s) cayenne pepper

  13. cup(s) sugar plus 1/2 tsp ground cinnamon , mixed

  14. You'll also need: large pastry bag fitted with a 1/2-in. star tip

Instructions Jump to Ingredients ↑

  1. Line 2 or 3 large baking sheets with wax paper; dust liberally with flour.

  2. Grate zest from orange and reserve. Juice the orange and pour into 1-cup measure; add water so juice measures 1 cup. Bring orange juice mixture, zest, butter and salt to a rolling boil over high heat in 2-qt saucepan; stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture pulls away from sides of pan and forms a ball, about 1 minute; remove from heat.

  3. Transfer mixture to large bowl of stand mixer. With mixer on medium speed, add eggs, one at a time, beating until a smooth paste forms. Spoon mixture into pastry bag; pipe twenty-eight 3-in. hearts onto baking sheets. Let air-dry 30 minutes. Carefully loosen each churro with floured fingers to make sure bottoms aren't sticking to paper.

  4. Place chocolate, water and sugar in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter, vanilla and cayenne, if desired. Keep warm.

  5. Fill a deep 10-in. skillet with 1 in. oil. Heat oil to 350ºF. With floured fingers, lift churro hearts by the rounded tops and drop into oil (6 at a time). Fry until golden, turning, about 1 1/2 minutes on each side. Lift with slotted spoon; drain on paper towels.

  6. Place cinnamon sugar in a medium bowl. Toss warm churros in cinnamon sugar to coat. Serve with dipping sauce.


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