Churros Recipe

Prepare wet mixture and boil

In a medium heavy-bottomed saucepan, combine 1 cup water, 1 cup whole milk, 6 tbs unsalted butter, 2 tbs granulated sugar, and 1 tsp fine sea salt. Place over medium-high heat and bring to a vigorous simmer (do not walk away) so the butter fully melts and mixture just comes to a boil.

Add flour

Remove saucepan from heat. Immediately add 2 cups spooned-and-leveled all-purpose flour all at once. Using a sturdy wooden spoon or heatproof spatula, vigorously stir until a smooth, cohesive dough (panade) forms and pulls away from the sides of the pan, about 30–60 seconds. Return to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly; you'll see a thin film form on the bottom of the pan.

Cool slightly and add eggs

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Let the dough cool 3–5 minutes (warm but not hot to the touch) so it won't scramble the eggs. Add 3 large eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will loosen and become glossy but should remain thick enough to hold shape. Mix in 1 tsp vanilla extract at the end.

Fill piping bag

Fit a large disposable or reusable piping bag with a large star tip (1/2–3/4-inch opening). Spoon the dough into the bag while it's still warm and pliable. Keep dough covered with a damp towel if not piping immediately.

Heat oil

Pour about 3–4 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 2–3 inches (amount varies by pot). Heat the oil over medium heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of dough: it should sizzle and float steadily but not brown instantly.

Pipe and fry churros

Hold the piping bag about 1/2 inch above the hot oil and pipe 4–6-inch lengths of dough directly into the oil, using kitchen scissors to cut the dough free or pipe onto a wooden spatula then slide into oil. Do not overcrowd the pan—fry in batches leaving room between churros. Fry, turning occasionally with tongs, until deep golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes depending on thickness).

Drain

Using a slotted spoon or tongs, transfer fried churros to a wire rack set over a baking sheet or to paper towels to drain briefly for 1–2 minutes.

Mix coating

While churros are frying, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl and whisk to blend evenly.

Coat churros

Working quickly while the churros are still warm (not piping hot), toss each drained churro in the cinnamon-sugar until evenly coated. Place finished churros on a serving platter or wire rack.

Heat cream

Place 1 cup heavy cream in a small saucepan and bring just to a simmer over medium heat. Remove from heat immediately when small bubbles form around the edge.

Make ganache

Place 4 oz chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tsp light corn syrup if using and a pinch of salt. Keep warm for serving; if it thickens, rewarm gently over a double boiler or microwave in short bursts, stirring.