Edible Obsession: Homemade Churros and Dipping SaucesLast 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:
Edible Obsession: Homemade Churros and Dipping Sauces



  • 1½ quarts canola oil for frying
  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • ¼ teaspoon salt
  • 3 eggs

For the Coating

  • ¼ cup sugar
  • 1 teaspoon cinnamon


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

2. Heat oil in a medium saucepan until it reaches 370 degrees. You want it to be about 1 ½ inches deep.

3. 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.

4. 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).

5. Spoon the dough into a pastry bag fitted with an Ateco 846 piping tip (large star tip).

6. Carefully pipe out 5-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 2-3 minutes per side. Remove from hot oil to drain on paper towels. While still warm, toss in cinnamon sugar mixture until coated.

The Easiest Dulce de Leche Sauce


  • 1 (13.4 ounces) can of dulce de leche
  • 7 ounces sweetened condensed milk


1. Heat both items in a saucepan on over medium heat until melted together.

2. Smooth and enjoy!

Chocolate Ganache


  • ¼ cup + 3 tablespoons heavy cream
  • 5 ½ ounces high quality semi sweet or dark chocolate
  • ¼ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne pepper


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

2. Pour cream over chocolate, vanilla, and spices.

3. Let sit for 2 minutes, then whisk all ingredients until smooth.

Nutella Sauce


  • 1/3 cup Nutella
  • 3 tablespoons heavy cream


1. Heat the cream until heated and whisk in with Nutella.

Orange Almond White Chocolate Sauce


  • ¼ cup + 3 tablespoons heavy cream
  • 5 ½ ounces white chocolate
  • ¼ teaspoon orange zest
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract


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

2. Pour cream over chocolate, orange zest, almond and vanilla extract.

3. Let sit for 2 minutes, then whisk all ingredients until smooth.

Edible Obsession: Homemade Churros and Dipping Sauces

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 girls (and Yoni!) tasted them, and each of us chose a different favorite. Let me know which one you like best. And, stay tuned for my favorite enchilada recipe coming later this week.

What’s your favorite recipe to make for Cinco de Mayo?

XO Lauren

P.S. The mug and saucer in the photos above is from The Little Market. Click here to buy one of your own.

Photos: Yoni Goldberg for LaurenConrad.com