Churros Recipe

Bring liquids to boil

In a medium saucepan over medium heat, combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 2 tsp granulated sugar, and 1/2 tsp fine sea salt. Heat, stirring occasionally, until the butter melts and the mixture comes to a rolling simmer.

Add flour and cook

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan — about 1 to 2 minutes. Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Cool slightly then add eggs

Transfer the dough to a mixing bowl and let cool 3–5 minutes (warm but not hot). Beat in 2 large eggs, one at a time, fully incorporating each before adding the next. The dough should be smooth and slightly glossy. Stir in 1 tsp vanilla extract. If the dough seems too loose, add a little extra flour (1–2 tbs); if too stiff, add a teaspoon of warm milk.

Prepare piping bag

Fit a large pastry bag with a 1/2-inch open star tip (or use a churro maker). Fill the bag with the dough while it is still warm enough to pipe easily.

Heat oil

In a deep, heavy pot or deep fryer, heat about 3–4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of dough sizzles and rises steadily but the oil does not smoke.

Pipe and cut churros

Hold the piping bag over the hot oil about 2–3 inches above the surface. Pipe 4–6 inch strips of dough directly into the oil, cutting the dough with scissors or a knife. Fry no more than a few at a time so you don't overcrowd the pot.

Fry until golden

Fry the churros, turning occasionally, until deep golden brown and cooked through, about 2–3 minutes per side (4–6 minutes total depending on thickness). Use a slotted spoon to transfer to a rack or paper towel-lined tray to drain briefly.

Prepare cinnamon sugar

While the churros fry, combine 3/4 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl or dish and mix thoroughly.

Coat churros

When churros are warm (not piping hot) but still pliable, toss each in the cinnamon-sugar mixture to coat evenly. Serve immediately for best texture.

Heat cream

Place 1/2 cup heavy cream and 1 tsp light corn syrup in a small saucepan over medium heat. Heat until it just begins to simmer and tiny bubbles appear at the edge — do not boil.

Combine with chocolate

Remove from heat and add 4 oz chopped bittersweet or semisweet chocolate. Let sit 1 minute, then whisk until smooth and glossy. Whisk in 1 tbs unsalted butter, 1/8 tsp fine sea salt, and 1/4 tsp vanilla extract until fully incorporated. If sauce is too thick, whisk in up to 1 tbsp warm cream to reach desired dipping consistency.

Keep warm

Transfer sauce to a small serving bowl and keep warm near the churros. Rewarm gently if it cools and thickens (over low heat or in short bursts in the microwave).