Makes 28 churros

  • 1 cup plus 2 Tbsp. all-purpose flour, plus more for dusting
  • 1 large navel orange
  • 6 Tbsp. unsalted butter
  • 1/4 tsp. salt
  • 3 large eggs
  • 4 ounces semisweet chocolate, chopped
  • 3 Tbsp. sugar
  • 1 1/2 Tbsp. unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1/4 tsp. cayenne pepper (optional)
  • Canola oil for frying
  • 1/2 cup sugar plus 1/2 tsp. ground cinnamon, mixed
  • 1 large pastry bag fitted with a 1/2" star tip

Active time: 30 minutes
Total time: 1 hour 15 minutes

Line 3 large baking sheets with waxed paper; dust liberally with flour.

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

Transfer mixture to large bowl. Using a mixer, beat on medium speed, adding eggs one at a time, until a smooth paste forms. Spoon mixture into a pastry bag; pipe 28 (3") 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.

In a small saucepan over low heat, place chocolate, 3 Tbsp. water, and sugar. Cook, stirring, until melted and smooth, about 4 minutes. Remove from heat; stir in butter, vanilla, and cayenne (if desired). Keep warm by covering pan.

Fill a deep 10" skillet with 1" oil. Heat to 350°. With floured fingers, lift churros by rounded tops and carefully drop into oil (6 at a time). Fry until golden, turning, about 1 1/2 minutes on each side. Remove with a slotted spoon; drain on a paper towel–lined plate.

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


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