Churros Clásicos (5 Piece) Recipe

Prepare dough (pâte à choux style)

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

Remove the pan from the heat. Immediately add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides of the pan (about 30 seconds).

Return the pan to very low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly (it will form a film on the bottom). Transfer the dough to a mixing bowl and let cool 3–5 minutes so it stops steaming (warm but not hot).

Beat in 1 large egg and 1/2 teaspoon vanilla extract until fully incorporated and the dough is smooth and slightly glossy. The dough should be pipeable but thick—if too stiff, quickly beat in 1 teaspoon of warm milk; if too loose, add 1 tablespoon flour.

Prepare the sugar-cinnamon coating: in a shallow bowl combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon; mix and set aside.

Heat 2 cups neutral frying oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises steadily.

Fit a pastry bag with a large star tip (about 1/2"–3/4" nozzle). Fill the bag with the churros dough (be careful while still warm). Hold the bag vertically above the hot oil and pipe 4–6 inch lengths directly into the oil. Using kitchen scissors or a knife, cut the dough at the desired length. Fry in batches to avoid crowding.

Fry each churro, turning occasionally, until deep golden brown and crisp, about 2–3 minutes per side (4–6 minutes total depending on thickness). Use a slotted spoon to remove and drain briefly on paper towels for 20–30 seconds.

While still warm, roll each churro in the cinnamon-sugar mixture to coat evenly. Place on a rack briefly to keep crisp while finishing remaining churros. Repeat until you have 5 finished churros.

Hot Chocolate

Heat 1/2 cup rich drinking hot chocolate in a small saucepan over low heat, whisking until warm and smooth (do not boil). Keep warm until serving.

Nutella

Spoon 2 tablespoons Nutella into a small heatproof ramekin. Warm briefly (10–15 seconds) in a microwave on medium power or set the ramekin in a bowl of hot water for a minute to loosen for dipping.

Dulce de Leche

Spoon 2 tablespoons dulce de leche into a small ramekin. If it's very thick, warm gently in the microwave for 10–15 seconds or stir with a small amount of hot water (1/2 tsp) to reach a dip-friendly consistency.

Arrange 5 cinnamon-sugar coated churros on a small serving plate. Serve immediately with a ramekin of the chosen dipping sauce (hot chocolate, Nutella, or dulce de leche). Recommend serving warm; churros are best within 10 minutes of frying.

Note: Keep extra churros on a rack in a warm oven (200°F/95°C) for up to 10–15 minutes to maintain crispness, but avoid long holding times to preserve texture.