Classic Churros Recipe

Prepare dough

In a medium heavy-bottomed saucepan, combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 2 tbs granulated sugar, and 1/2 tsp fine sea salt. Place over medium-high heat and bring to a rolling simmer, stirring occasionally so butter melts evenly.

Once the liquid begins to simmer and butter has melted, remove the pan from heat. Immediately add 1 cup sifted all-purpose flour all at once. Using a sturdy wooden spoon or silicone spatula, stir vigorously until the mixture comes together into a smooth ball and pulls away from the sides of the pan (about 20–30 seconds). Return the pan to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly. This helps set the structure so the churros hold shape.

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Let cool for 3–5 minutes so it is warm but not hot (warm dough will accept eggs more easily).

Add the 2 large eggs one at a time, beating well after each addition until fully incorporated and the dough becomes smooth and glossy. If using a mixer, mix on medium speed. Scrape down the bowl and add 1/2 tsp vanilla extract; mix until combined. The dough should be thick but pipeable—if slightly too stiff, beat in an extra egg yolk (not whole egg) or 1/2 tsp milk to reach the right consistency.

Heat oil

While finishing the dough, pour about 3–4 cups vegetable oil into a large deep skillet or heavy-bottomed pot to a depth of 2–3 inches. Heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of dough into the oil: it should sizzle and rise steadily without burning quickly (takes ~30–40 seconds to turn golden). Maintain temperature between 340–360°F (170–182°C) while frying.

Fit a large pastry bag with a 1/2-inch (12–14 mm) open star tip (or use a churrera/nozzle). Spoon the dough into the bag, pushing it down with a spatula to remove air pockets.

Hold the pastry bag over the hot oil about 3–4 inches above the surface and pipe 4–6 inch lengths of dough directly into the oil. Use kitchen scissors or a dampened pastry scraper to cut the churros from the tip. Fry in small batches so pieces do not stick together and oil temperature remains steady—usually 4–6 churros per batch depending on pot size.

Fry churros, turning occasionally with tongs, until golden brown and crisp, about 2.5–4 minutes per side (4–8 minutes total depending on thickness). Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels briefly.

While churros are frying, combine 1/2 cup granulated sugar and 2 tsp ground cinnamon in a shallow wide bowl. Toss to evenly distribute cinnamon.

Working in batches while churros are still warm (but not dripping oil), roll each churro in the cinnamon sugar until fully coated. Place coated churros on a serving platter or wire rack. Optionally dust with 1 tsp powdered sugar for presentation.

Warm dulce de leche

Spoon 3/4 cup dulce de leche into a small microwave-safe bowl and warm in 15–20 second intervals, stirring between, until just pourable (about 30–45 seconds total). Transfer to a serving ramekin. If too thick, stir in 1–2 tsp warm milk to loosen.

Hot chocolate dipping sauce

Place 4 oz chopped dark chocolate and 1/4 cup heavy cream in a small heatproof bowl. Heat in microwave in 20–30 second bursts, stirring after each, until chocolate is fully melted and mixture is smooth and glossy (or use a double boiler: simmer water, set bowl over it and stir until melted). If desired, whisk in 1/4 tsp vanilla and a pinch of salt. Keep warm until serving.

Nutella sauce

Place 1/2 cup Nutella in a small bowl. If desired, stir in 1 tbsp warm milk to create a looser dipping consistency. Warm briefly (10–15 seconds in microwave) and stir until smooth. Transfer to a ramekin.

Arrange cinnamon-sugar-coated churros on a platter with ramekins of the chosen sauces. Serve immediately so churros remain crisp. Recommend 3–4 churros per person as a portion, adjusting based on appetite.

Leftovers: allow churros to cool completely, store in an airtight container at room temperature for up to 24 hours. Re-crisp in a 350°F (175°C) oven for 5–7 minutes. Sauces can be refrigerated and gently rewarmed.