Cinnamon Churros Recipe

Heat liquid and combine

In a medium saucepan over medium heat combine 1 cup water, 1/2 cup whole milk, 4 tbsp unsalted butter, 2 tbsp granulated sugar and 1/2 tsp fine sea salt. Heat until butter melts and mixture comes to a gentle boil, stirring to dissolve sugar. Remove from heat immediately when it reaches a full simmer.

Add flour and cook

Quickly add 1 1/2 cups all-purpose flour all at once to the hot liquid. Using a wooden spoon or heatproof spatula, stir vigorously until a rough dough forms and pulls away from the sides of the pan, about 1 to 2 minutes. Return to low heat and cook, stirring constantly, for an additional 30–60 seconds to remove excess moisture.

Cool slightly and incorporate eggs

Transfer dough to a mixing bowl or leave in the pan off heat to cool 3–5 minutes (warm but not hot to the touch). Add 2 large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in 1 tsp vanilla extract. The final dough should be pipeable but thick; if too stiff, add a teaspoon of warm milk to adjust.

Pour about 4 cups neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough—if it sizzles and browns in about 30–45 seconds, the oil is ready. While oil heats, combine 3 tbsp granulated sugar, 2 tsp ground cinnamon and 1/8 tsp fine sea salt in a shallow bowl or wide plate and mix well. Set aside.

Fit a large star piping tip (about 1/2 inch opening) into a sturdy pastry bag or use a churro maker. Fill the bag with warm dough (work while warm; refrigerating makes it hard to pipe). Hold the bag vertically over the hot oil and pipe 4–6 inch lengths, using kitchen scissors to cut the dough, or pipe directly onto a wooden spoon and slip into oil. Do not overcrowd—fry 4–6 pieces at a time depending on pot size.

Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon or spider to transfer churros to a paper towel–lined tray to drain briefly for 30–60 seconds.

While still warm (but not dripping oil), roll each churro in the cinnamon-sugar mixture until fully coated. Place coated churros on a wire rack to keep crisp. Repeat frying with remaining dough, maintaining oil temperature around 350°F (175°C).

Place 4 oz chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (tiny bubbles at edge). Pour hot cream over chocolate and let sit 30 seconds, then whisk until smooth. Stir in 1 tbsp brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp vanilla extract and a pinch (1/8 tsp) cayenne if using. Keep warm until serving; whisk if it thickens.

Serve churros warm, arranged on a platter with the cinnamon-sugar coated side up. Offer the chocolate dipping sauce on the side. Best eaten within 30 minutes for crisp exterior and tender interior.