Bacon Churros with Chocolate-Orange Dipping Sauce


Preparation info

  • Difficulty


  • Makes about


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Churros are fried pate a choux dough (you know, the stuff cream puffs are made of) with a crispy, sugary exterior and an almost custard-like interior. They’re always served with a chocolate sauce for dipping, so I chose chocolate and orange because it is one of my favorite flavor combinations. I add Grand Marnier to the chocolate sauce, but feel free to just zest a small orange instead to keep this alcohol-free. Hickory powder adds an extra hint of smoky goodness and can be found online. It’s optional, but you really don’t want to miss out on it.


For the Hickory Cinnamon Sugar

  • 1 cup (200 g) sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon hickory powder
  • ¼ teaspoon kosher salt

For the Churros

  • 6 tablespoons (90 g) unsalted butter
  • 2 tablespoons rendered bacon fat
  • teaspoon fine sea salt
  • 1 teaspoon finely grated orange zest
  • 1 cup (125 g) all-purpose flour
  • 3 large eggs, beaten
  • 4 thin strips crisp cooked bacon, finely chopped
  • Vegetable oil for deep-frying

For the Chocolate-Orange Sauce

  • 1 cup (240 ml) heavy cream
  • 1 tablespoon Grand Mariner, or finely grated zest of 1 small orange
  • cups (220 g) semisweet chocolate chips


Make the hickory cinnamon sugar: In a large bowl, mix together the sugar, cinnamon, hickory powder, and salt. If not using immediately, transfer to a container with a tight-fitting lid for up to 1 month.

Make the churros: In a medium saucepan, combine 1 cup (240 ml) water, the butter, bacon fat, salt, and orange zest and bring to a boil over high heat. Using a wooden spoon, stir in the flour. Lower the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.

Remove from the heat and immediately transfer the dough to a stand mixer fitted with a paddle. Beat the dough for 1 minute to allow some of the steam to escape. Add the eggs and bacon and mix until fully incorporated and the batter is smooth. Transfer the dough to a pastry bag fitted with a large plain tip.

Heat 2 inches (5 cm) of oil in a deep, heavy pot until it reaches 360°F (180°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels. Squeeze a 4-inch (10-cm) strip of dough into the hot oil. Repeat, frying 3 or 4 strips of dough at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to the prepared baking sheet to drain, then immediately toss in the cinnamon sugar.

Make the chocolate-orange sauce: In a small saucepan, combine the cream and Grand Marnier and bring to a simmer over medium heat.

Put the chocolate chips in a medium bowl and pour the warm cream over the chocolate. Let sit for 1 minute. Slowly whisk until smooth. Serve warm with the churros.