Churros Recipe

Prepare dough

In a medium saucepan combine 1 cup water, 1 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon fine salt. Bring to a vigorous simmer over medium heat, stirring until butter melts and mixture just comes to a rolling simmer.

Remove saucepan from heat and immediately add 2 cups all-purpose flour all at once. Using a sturdy wooden spoon or heatproof spatula, stir vigorously until mixture forms a smooth, glossy dough and pulls away from the sides of the pan, about 1–2 minutes. Let the dough rest 3–5 minutes to cool slightly.

Transfer the warm dough to a stand mixer fitted with the paddle (or keep in the pan and use a hand mixer). With mixer on low, add eggs one at a time, beating well after each addition and scraping down the bowl. The dough will look glossy and pipeable. After all eggs are incorporated, mix in 1 teaspoon vanilla extract if using. The final consistency should be thick but pipeable; it will hold its shape.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet — enough to maintain a 2–3 inch oil depth. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of dough: it should sizzle and rise steadily.

Prepare piping bag with star tip: fit a 1/2-inch piping tip (large open star) into a sturdy disposable or reusable piping bag. Fill bag with churro dough while keeping the end closed to prevent leaking.

Fry churros: Hold the piping bag over the hot oil and press out 4–6 inch lengths of dough directly into the oil, cutting with a scissors or knife. Avoid overcrowding — fry 4–6 pieces at a time depending on pot size. Fry, turning as needed, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes).

Remove churros with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain briefly. While still hot, toss churros in the cinnamon-sugar coating to coat evenly (see Coating section). Keep churros warm in a low oven (200°F / 95°C) if making multiple batches.

Mix coating: In a wide shallow bowl combine 1 cup granulated sugar and 2 teaspoons ground cinnamon, stirring until evenly blended. Immediately after removing each batch of churros from oil, roll them in the cinnamon-sugar mixture until coated. Shake off excess and transfer to serving platter or holding rack.

Warm sauce: In a small saucepan, combine 1 cup dulce de leche, 2 tablespoons heavy cream and 1 tablespoon unsalted butter. Warm over low heat, stirring constantly, until smooth and slightly loosened, about 2–4 minutes. Do not boil. If the sauce is very thick, add up to 1 tablespoon extra cream to reach desired dipping consistency.

Finish and serve: Taste the sauce and add a pinch (1/8 tsp) of sea salt if you prefer a salted dulce de leche contrast. Transfer sauce to a warm serving bowl alongside the churros.