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Ingredients
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Churro Dough & Frying
Sugar Coating
To Serve
Method
Churro Dough & Frying
Prepare Dough
In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/8 cup (2 tablespoons) unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt. Place over medium heat and bring to a gentle boil, stirring so butter and sugar dissolve.
Once the liquid mixture reaches a boil, remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until a smooth, cohesive dough forms and pulls away from the sides of the pan, about 1–2 minutes.
Return the pan to very low heat and cook the dough, stirring continuously, for an additional 30–60 seconds to dry it slightly (you'll see a thin film on the bottom). Remove from heat and transfer dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
Let the dough cool for 3–4 minutes so it is warm but not piping hot (to avoid scrambling eggs). Add 2 large eggs one at a time, mixing well after each addition until fully incorporated. If using a stand mixer, mix on medium speed; if mixing by hand, beat vigorously until smooth. Mix in 1/2 teaspoon vanilla extract and 1 teaspoon neutral oil if desired (helps piping). The final dough should be thick, glossy, and pipeable; it will fall in a ribbon when lifted.
Heat Oil
While dough cools, pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer to reach a 2–3 inch oil depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and rise steadily without burning immediately.
Pipe and Fry
Fit a pastry bag with a large star tip (about 1/2 inch/12–14 mm). Spoon the dough into the bag. Holding the bag over the hot oil, pipe 4–6 inch lengths directly into the oil or onto a small piece of parchment that you then slide off into the oil. Use a kitchen scissors or knife to cut the dough. Fry in batches, avoiding overcrowding, turning occasionally, until deep golden brown, about 2–3 minutes per side.
Use a slotted spoon to transfer churros to a paper towel–lined baking sheet to drain briefly (about 1 minute) before tossing in the cinnamon sugar mixture so sugar adheres while still warm.
Sugar Coating
Mix Coating
Combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl and whisk to evenly distribute.
Toss warm churros (still slightly oily) in the cinnamon-sugar until evenly coated. Shake off excess and transfer to a serving platter.
To Serve
Place 3–4 warm churros alongside or atop 1–2 scoops of vanilla bean ice cream per serving (recipe yields about 4 servings total: 4 scoops listed as a base; adjust as desired). If using chocolate dipping sauce, warm it slightly and serve in ramekins for dipping.
Serve immediately so churros are crisp and ice cream is cold.