Churros Recipe

Make the choux-like dough

In a medium saucepan set over medium heat combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Bring mixture just to a boil so the butter melts and sugar dissolves.

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth, cohesive dough (about 1–2 minutes). Return to low heat and cook, stirring, 30–45 seconds to dry the dough slightly — you should smell the raw flour dissipate.

Transfer the dough to the bowl of a stand mixer fitted with the paddle or to a large bowl. Let cool 3–4 minutes so it isn’t hot enough to cook eggs on contact. Beat in 2 large eggs one at a time, mixing until each egg is fully incorporated and the dough is glossy and smooth. Scrape down the bowl between additions. Stir in 1/2 teaspoon vanilla extract and mix until combined. The final dough should be pipeable but hold its shape.

Fit a large star piping tip (about 1/2-inch opening) to a heavy-duty pastry bag and fill with the dough. If you don't have a bag, you can use a sturdy zip-top bag and cut a 1/2-inch star-shaped hole.

Heat oil

Pour about 4 cups vegetable oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches. Heat over medium heat to 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 without browning immediately.

Pipe 4–5-inch lengths of dough directly into the oil, cutting the dough with kitchen scissors or a knife. Fry in small batches so the oil temperature stays consistent. Cook 2–3 minutes per side, turning once, until golden brown and crisp.

Using a slotted spoon or spider, transfer churros to a paper towel–lined tray to drain briefly (30–60 seconds). While still warm, roll each churro in the cinnamon-sugar coating (see next section). Keep churros in a single layer; they are best served immediately but can be kept warm on a low oven rack (200°F/95°C) for up to 20 minutes.

In a shallow wide bowl or rimmed plate combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Mix thoroughly to distribute the cinnamon evenly.

Immediately after frying and draining, roll each hot churro in the cinnamon-sugar so the coating adheres well. Shake off excess sugar and place on a clean tray.

Warm the Ghirardelli caramel and chocolate sauces slightly if desired — microwave in 10–15 second bursts, stirring between, until pourable but not boiling (about 20–30 seconds total depending on portion).

Plate 2–3 churros per serving alongside 1 scoop Tillamook vanilla ice cream. Drizzle with both caramel and chocolate sauces to taste (about 1–2 tablespoons of each per serving). Optionally sprinkle a tiny pinch (about 1/8 teaspoon) of coarse sea salt over the caramel for a salted-caramel contrast.

Serve immediately so the churros are warm and crisp and the ice cream is cold for contrast.