Churros Recipe

Prepare wet mixture

In a medium saucepan combine 1 cup water, 1 cup whole milk, 6 tablespoons unsalted butter, 2 teaspoons granulated sugar, and 1 teaspoon fine sea salt. Bring to a rolling simmer over medium heat, stirring occasionally until the butter melts and sugar dissolves.

Add flour

Remove the pan from heat and immediately add 2 cups all-purpose flour all at once. Using a sturdy wooden spoon or heatproof spatula, stir vigorously until the mixture comes together into a smooth, slightly sticky ball and pulls away from the sides of the pan, about 30–60 seconds.

Cool slightly

Return the pan to low heat and cook the dough, stirring constantly, for about 1–2 minutes to dry it slightly (this helps prevent watery dough). Transfer the dough to a large mixing bowl and let cool for 3–5 minutes so it is warm but not hot (so it won't scramble the eggs).

Incorporate eggs

Beat 4 large eggs one at a time into the warm dough. Add each egg and beat thoroughly with a wooden spoon or electric mixer on low until fully incorporated and the dough is smooth and glossy before adding the next egg. After all eggs are incorporated, stir in 1 teaspoon vanilla extract. The finished dough should be pipeable but hold its shape.

Transfer to piping bag

Spoon the dough into a large heatproof piping bag fitted with a large star tip (about 1/2-inch to 3/4-inch opening). If you don't have a piping bag, use a sturdy zip-top bag with a corner snipped off.

Heat oil

Pour about 6 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat over medium heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise to the surface steadily.

Pipe and cut

Holding the piping bag about 2–3 inches above the hot oil, pipe 4–6-inch lengths of dough directly into the oil. Use kitchen scissors to cut the dough from the tip. Do not overcrowd the pot — fry in batches with space for the churros to expand.

Fry until golden

Fry churros, turning occasionally with tongs, until golden brown all over, about 2–4 minutes per batch depending on size. Adjust heat as needed to keep oil at 350°F; lower heat if browning too fast. Use a slotted spoon to remove churros and drain briefly on a wire rack or paper towels.

Coat with cinnamon sugar

While still warm, toss the churros in a shallow bowl containing 1 cup granulated sugar mixed with 2 teaspoons ground cinnamon and a pinch of salt. Roll to coat evenly. Serve immediately.

While frying, make the chocolate sauce: heat 1 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over 6 ounces chopped bittersweet chocolate in a heatproof bowl. Let sit 1–2 minutes, then whisk until smooth. Stir in 1 teaspoon light corn syrup or honey for shine and, if using, 1 tablespoon unsalted butter until melted and incorporated. Keep warm and serve with churros.