Churros Recipe

Bring liquids to a boil

In a medium saucepan set over medium-high heat, combine the water, whole milk, 6 tbs unsalted butter, 2 tsp granulated sugar, and 1 tsp fine sea salt. Heat, stirring occasionally, until the butter melts and the mixture comes to a brisk simmer and just begins to boil.

Add flour

Remove the saucepan from the heat and immediately add all 2 cups of all-purpose flour. Using a sturdy wooden spoon or heatproof spatula, stir vigorously until the flour is fully incorporated and a smooth, cohesive dough (a ball) forms and pulls away from the sides of the pan, about 30–60 seconds.

Cool slightly and add eggs

Transfer the dough to a mixing bowl or leave in the pan. Let it cool for 3–4 minutes so it stops steaming (this prevents the eggs from cooking). Then add the eggs one at a time, beating vigorously after each addition until each egg is fully incorporated and the dough is smooth and glossy. After the third egg, stir in 1 tsp vanilla extract. The final dough should be thick but pipeable: it should fall slowly off a spoon in a ribbon.

Prepare piping bag

Fit a large disposable or reusable piping bag with a large star tip (1/2 inch/12 mm open star works well). Transfer the warm-but-not-hot dough into the bag. Twist the top to close and keep ready for frying.

Heat the oil

Pour about 3–4 cups of neutral oil into a heavy, deep skillet, Dutch oven, or deep fryer. Heat the oil over medium heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, heat until a small piece of dough sizzles and rises steadily without burning in about 20–30 seconds.

Pipe and cut churros

Hold the piping bag over the hot oil with the tip about 2–3 inches above the surface. Pipe 4–6 inch lengths of dough directly into the oil, using kitchen scissors or a small knife to cut the dough from the tip. Do not overcrowd the pan; fry in batches so pieces have room to expand and circulate (3–6 at a time depending on your pot size).

Fry until golden

Fry the churros, turning gently with tongs or a slotted spoon as needed, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Maintain oil temperature around 350°F; if it drops, oil will soak in and churros will be greasy; if too hot, they will brown too quickly without cooking through.

Drain

Use a slotted spoon to transfer fried churros to a rack set over a baking sheet or to a plate lined with paper towels to drain briefly (about 1 minute) before coating.

Prepare cinnamon sugar

In a shallow wide bowl, whisk together 1 cup granulated sugar and 2 tsp ground cinnamon until evenly combined.

Coat churros

While churros are still warm (but not sizzling wet from oil), roll each churro in the cinnamon-sugar mixture until evenly coated. Place coated churros on a serving platter or cooling rack.

Make chocolate sauce

Place 4 oz chopped dark chocolate in a small heatproof bowl. Warm 1 tbsp heavy cream in the microwave for about 10–15 seconds or in a small saucepan until steaming (do not boil). Pour the hot cream over the chocolate and let sit for 30 seconds. Stir until smooth and glossy. Stir in 1 tsp unsalted butter and a pinch (~1/4 tsp) of salt until incorporated. Keep warm until serving.

Serve the churros warm with the chocolate dipping sauce if using. Churros are best eaten fresh the same day they are fried. If you must hold them briefly, keep them in a single layer on a rack in a low oven (200°F / 95°C) for up to 20 minutes to keep crisp.