Churros Recipe

Prepare the dough

In a medium heavy-bottomed saucepan, combine 1 cup water, 1/4 cup whole milk, 1/8 cup (2 tablespoons) unsalted butter, 2 tablespoons granulated sugar and 1/2 teaspoon fine sea salt. Place over medium-high heat and bring to a gentle boil, stirring until the butter melts and sugar dissolves.

Once the mixture is boiling, remove the pan from heat. Immediately add 1 cup all-purpose flour all at once. Using a sturdy wooden spoon or heatproof spatula, stir vigorously until the flour is fully incorporated and the mixture forms a smooth, glossy ball of dough that pulls away from the sides of the pan (about 1–2 minutes). Return the pan to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly. Remove from heat and let the dough cool for 3–5 minutes (so it doesn’t scramble the eggs).

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add 2 large eggs, one at a time, mixing well after each addition until fully incorporated and the dough is smooth. Scrape down the bowl if necessary. Add 1 teaspoon vanilla extract and mix until combined. The final dough should be thick, pipeable, and glossy — it should hold its shape but still pipe easily through a star tip.

Heat oil

Pour approximately 4 cups neutral oil into a heavy pot or deep fryer; you want about 2–3 inches of oil. Heat the oil to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of dough into the oil — it should sizzle and rise steadily without browning instantly.

Prepare coating

While oil heats, combine 3/4 cup granulated sugar and 1 tablespoon ground cinnamon in a wide shallow bowl or tray for easy coating.

Fit a large pastry bag with a 1/2-inch (12–14 mm) star piping tip (or use a churro press). Fill the bag with dough. Hold the bag over the hot oil and pipe 4–6-inch lengths of dough directly into the oil, using kitchen scissors or a knife to cut the dough from the tip. Alternatively pipe onto parchment, cut strips and slide them into the oil. Do not overcrowd the fryer — fry in batches of 6–8 depending on pot size.

Fry the churros, turning occasionally with tongs, until they are deep golden brown and cooked through, about 2.5–4 minutes per batch depending on thickness. Maintain oil temperature around 340–360°F (170–182°C) for even cooking.

Using a slotted spoon or spider strainer, transfer the cooked churros to a paper towel–lined tray briefly to drain excess oil (10–20 seconds), then immediately toss each churro in the cinnamon-sugar mixture, coating thoroughly while still hot so the sugar adheres. Place coated churros on a wire rack.

Warm the dips

Warm chocolate dipping sauce and dulce de leche gently in a small saucepan over low heat or in short bursts in the microwave until smooth and dipping-ready. If using maple glaze, stir it to a pourable consistency (warm slightly if too thick).

To assemble seasonal variations: for a fall pumpkin-churro, drizzle warmed caramel or maple glaze over churros and sprinkle with 2 tablespoons chopped roasted pumpkin seeds and a pinch of powdered sugar. For a nutty version, dip churros into the chocolate sauce and immediately sprinkle with 2 tablespoons finely chopped toasted nuts. For a fresh seasonal option, serve churros with a bowl of fresh berries and dust with powdered sugar; offer chocolate sauce on the side for dipping.

Serve churros warm, arranged on a platter with small bowls of dipping sauces and topping bowls (nuts, pepitas, powdered sugar). Leftover churros keep at room temperature for several hours; to reheat, warm in a 350°F (175°C) oven for 5–7 minutes to re-crisp before tossing again in cinnamon sugar if desired.