Churros Recipe

Prepare the dough

In a medium saucepan combine 1 cup water, 1 cup whole milk, 1/4 cup unsalted butter, 2 tbsp granulated sugar and 1/2 tsp salt. Bring to a vigorous simmer over medium heat, stirring until butter melts and mixture just comes to a boil.

Remove pan from heat. Immediately add all 2 cups of all-purpose flour at once and stir vigorously with a wooden spoon until a rough dough forms and pulls away from the sides of the pan, about 1 minute.

Return pan to low heat and cook the dough, stirring constantly, for 1–2 minutes to dry it slightly. The dough should form a smooth ball and leave a thin film on the bottom of the pan.

Transfer dough to the bowl of a stand mixer fitted with the paddle or to a large bowl. Let cool 3–5 minutes (warm but not hot) so eggs won't scramble.

With the mixer on low, add the 4 large eggs one at a time, fully incorporating each egg before adding the next. The dough will separate and then come back together into a glossy, pipeable paste. If mixing by hand, beat vigorously between additions.

Transfer the dough to a piping bag fitted with a large star tip (about 1 cm/0.4 in opening). Keep covered with a towel to prevent drying while you heat the oil.

Heat oil

Pour about 4–6 cups vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches. Heat over medium to medium-high until the oil reaches 350°F (175°C) on an instant-read thermometer. Maintain temperature between 350–365°F (175–185°C) while frying.

Pipe 4–5 inch lengths of dough directly into the hot oil, cutting the ends with scissors or a knife. Do not overcrowd—fry in batches (3–6 at a time depending on pot size).

Fry, turning occasionally, until deep golden brown and crisp, about 2.5–4 minutes total per batch. Use a slotted spoon or skimmer to turn and remove churros.

Transfer fried churros to a wire rack set over a sheet pan or to paper towels to drain briefly (30–60 seconds) before coating.

Make pastry cream

In a medium saucepan, heat 2 cups whole milk over medium heat until just simmering (small bubbles at edge).

While milk is heating, whisk together 4 large egg yolks, 3/4 cup granulated sugar and 1/4 cup cornstarch in a bowl until smooth and pale.

Temper the yolks by slowly adding about 1/3 cup of the hot milk into the yolk mixture while whisking constantly, then slowly whisk the tempered yolk mixture back into the saucepan with the remaining milk.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil—about 2 minutes. Once boiling, cook for 30 seconds more while whisking to cook out any starchy taste.

Remove from heat and whisk in 2 tbsp unsalted butter, 1 tsp vanilla extract and a pinch of salt until smooth. Transfer pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 2 hours until cold and set.

When cold, transfer pastry cream to a piping bag fitted with a small round tip or to a bottle with a filling tip for injecting into churros.

Combine 3/4 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl or tray and stir to blend.

Working in batches, immediately after the churros have drained briefly, roll each warm churro in the cinnamon-sugar mixture until fully coated. Place coated churros on a rack to cool slightly—coating adheres best while churro is still warm but not piping hot.

Using the small-diameter filling tip, insert the tip into the end (or side) of each churro and squeeze 1–2 tablespoons of chilled pastry cream into the center until you feel resistance and the churro slightly expands. For even filling, fill slowly and check that filling emerges or causes a small bulge.

If desired, dust filled ends with a little extra cinnamon sugar or drizzle with melted chocolate or caramel for serving.

Serve churros warm to room temperature. Filled churros are best eaten the same day; pastry cream-filled churros will soften over time. If making ahead, store pastry cream separately up to 2 days refrigerated and fill churros just before serving.

Leftover filled churros can be refrigerated in an airtight container up to 24 hours; gently re-crisp in a 325°F (160°C) oven for 5–7 minutes before serving, but avoid high heat which will melt the cream.