Classic Churros (v) Recipe

Prepare pan and bring liquids to a boil

In a medium saucepan over medium heat combine 1 cup water, 1/2 cup whole milk, 4 tablespoons unsalted butter, 2 teaspoons granulated sugar and 1 teaspoon fine sea salt. Heat, stirring occasionally, until butter melts and mixture comes to a strong simmer (do not leave unattended).

Add flour and form a paste

Remove pan from heat and immediately add 1 1/2 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until flour is fully incorporated and a smooth, slightly sticky paste (panade) forms and pulls away from the sides of the pan, about 30–60 seconds. Return to low heat for 10–15 seconds while stirring to dry the paste slightly.

Cool slightly and add eggs

Transfer the paste to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Let cool for 3–5 minutes so it’s warm but not hot (to avoid cooking the eggs). Add 3 large eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth, glossy, and pipeable but hold its shape. Stir in 1 teaspoon vanilla extract at the end. If the dough looks too loose add a little more flour (1 tablespoon at a time).

Heat oil

Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches. Heat oil to 350°F (175°C). Use a thermometer for accuracy; too hot will brown churros before cooking through, too cool will make them greasy.

Pipe churros

Fit a large star piping tip (1/2–3/4 inch/12–20 mm) to a pastry bag and fill with the churro dough. Or use a sturdy disposable bag with the corner snipped. Hold the bag vertically over the hot oil and pipe 4–6 inch lengths directly into the oil, cutting with scissors or a knife. Work in small batches (4–6 pieces) to avoid crowding.

Fry until golden

Fry churros, turning as needed, until deep golden brown and cooked through, about 2–4 minutes per side depending on thickness. Use a slotted spoon to transfer cooked churros to a paper towel-lined tray to drain briefly.

Coat churros

While still warm, toss drained churros in a shallow bowl containing 1 cup granulated sugar mixed with 2 teaspoons ground cinnamon until evenly coated. Shake off excess and transfer to a serving platter.

Warm and present sauces

Warm chosen sauce(s) gently before serving: for dulce de leche heat in microwave 20–30 seconds and stir until pourable; for Nutella warm 15–20 seconds and stir until smooth (add 1–2 tsp warm milk if needed); for hot chocolate heat on stove or microwave until steaming, stir to thicken if desired. Serve each sauce in small bowls alongside the churros. Optionally sprinkle a tiny pinch (1/4 tsp total) of sea salt flakes over dulce de leche or Nutella to enhance flavor.

Serve churros hot and crisp with the warmed dipping sauces. Leftover churros can be cooled completely, stored in an airtight container at room temperature for up to 24 hours, and refreshed in a 350°F (175°C) oven for 5–7 minutes to crisp before serving. Sauces can be refrigerated for up to 5 days; gently rewarm before serving.