Churros Recipe

Prepare the choux-like dough

In a medium saucepan set over medium heat combine 1 cup water, 1/4 cup whole milk, 1/4 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Bring just to a simmer, stirring occasionally so the butter melts and the sugar dissolves. Remove the pan from heat as soon as the mixture comes to a gentle boil.

Add flour and cook

Add 1 cup sifted all-purpose flour all at once to the hot liquid. Return pan to medium-low heat and stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball and a thin film forms on the bottom of the pan, about 1 to 2 minutes. This cooks out excess moisture.

Cool and incorporate eggs

Transfer the dough to a bowl and let cool for 3 to 5 minutes (warm but not hot). Beat in 2 large eggs, one at a time, fully incorporating each egg before adding the next. The dough should be glossy and pipeable but hold its shape. Stir in 1/2 teaspoon vanilla extract.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed deep pot to reach roughly 2 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of dough into the oil; it should sizzle and rise steadily without browning immediately.

Pipe and fry

Fit a large piping bag with a 1/2-inch star tip (or use a churrera/tube) and fill with the dough while it's still warm. Holding a pair of kitchen scissors or a knife over the oil, pipe 4–6 inch lengths of dough directly into the hot oil, cutting the dough with the scissors. Fry in batches so you don't crowd the pan. Fry until deep golden and crisp, turning once, about 2 to 3 minutes per side (4–6 minutes total).

Drain

Using a slotted spoon or spider, transfer cooked churros to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly (about 1 minute) before coating.

Mix coating

While the oil heats or while churros fry, combine 3/4 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl or wide plate; mix until evenly combined.

Coat churros

Toss warm churros in the cinnamon-sugar mixture so they are evenly coated on all sides. The warmth helps the sugar adhere and creates a shiny crust.

Plate 2–3 churros per person alongside 1 scoop of vanilla ice cream. If using, drizzle 2 tablespoons melted dark chocolate over the ice cream or churros for extra richness. Serve immediately while churros are hot and crisp and the ice cream is cold.