Churros Recipe

Prepare the dough (Pâte à Choux-style)

In a medium saucepan over medium heat, combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon fine sea salt. Heat just until the butter melts and the mixture comes to a simmer.

Remove the pan from the heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 20–30 seconds). Return the pan to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly. Transfer the dough to a mixing bowl and let it cool 3–4 minutes.

Beat in 2 large eggs one at a time, fully incorporating each before adding the next. The dough should be thick, glossy, and pipeable; if too stiff, beat in a teaspoon of water or milk at a time until it reaches the right consistency.

Heat the oil

Pour about 4 cups vegetable oil into a heavy-bottomed medium saucepan or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without burning immediately.

Fit a large piping bag with a large star tip (about 1/2–3/4 inch nozzle). Fill the bag with the dough, folding the top down so it's easy to handle. Hold the bag over the hot oil and pipe 4–5 inch lengths of dough directly into the oil, cutting the dough with scissors or a knife. Do not overcrowd the fryer; work in batches.

Fry the churros, turning with tongs if needed, until golden brown and crisp, about 2–3 minutes per side (4–6 minutes total). Maintain oil temperature near 350°F; lower temperature will make them greasy, higher will burn the exterior before cooking through.

Using a slotted spoon or spider, transfer cooked churros to a wire rack set over a sheet pan or to a plate lined with paper towels to drain for 30–60 seconds before coating.

While you fry the churros, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl or rimmed plate and whisk to blend.

Working while the churros are still warm (but not right out of the hot oil), roll each churro in the cinnamon-sugar mixture until evenly coated. Place coated churros on a clean rack for a minute so coating sets.

Scoop 1–2 scoops (depending on appetite) of vanilla bean ice cream per serving into chilled bowls or dessert plates. Arrange 2–3 warm cinnamon-sugar churros alongside or drape a churro over the ice cream scoop.

If desired, drizzle each serving with about 1–2 tablespoons of dulce de leche or warm chocolate sauce (optional). Serve immediately so churros stay crisp and contrast with the cold ice cream.

Optional finishing: sprinkle a tiny pinch of flaky sea salt over the ice cream and sauce to enhance flavor balance.