Churros De La Casa Recipe

Prepare water mixture

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 teaspoon granulated sugar and 1/4 teaspoon salt. Bring to a rolling simmer over medium heat until butter melts and mixture is just starting to bubble.

Add flour

Remove the pan from heat. Immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive ball and pulls away from the sides of the pan, about 30–60 seconds. Return to very low heat for 10–15 seconds while stirring to dry the dough slightly (this helps set the paste).

Cool and add eggs

Transfer the dough to a bowl or leave in the pan off heat and let cool 3–5 minutes (so eggs won't scramble). Add 2 large eggs one at a time, beating thoroughly after each addition until fully incorporated and the dough is smooth, glossy and pipeable. The final dough should be thick but soft enough to pipe through a large star tip; if too stiff, add a teaspoon of warm water at a time to adjust.

Ready for piping

Fit a 1/2-inch to 3/4-inch open star piping tip into a sturdy pastry bag (or use a heavy-duty resealable bag with a 3/4-inch corner cut). Spoon the dough into the bag, pressing out any air pockets.

Heat oil

Pour about 2 cups neutral oil into a heavy pot or deep fryer to a depth of 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of dough; it should sizzle and rise steadily without browning instantly.

Pipe and cut churros

Holding the bag perpendicular to the hot oil, pipe 6–8 inch lengths of dough directly into the oil (for two churros total pipe two lengths) and use scissors or a knife to cut the dough at the desired length. Fry only 2–3 pieces at a time to avoid overcrowding and temperature drop.

Fry until golden

Fry each churro for 2–3 minutes per side, turning with tongs, until evenly golden brown and crisp. Maintain oil temperature near 350°F (175°C) by adjusting heat between batches.

Drain

Using tongs, transfer fried churros to a wire rack set over a baking sheet or a plate lined with paper towels to drain briefly (30–60 seconds).

Prepare coating

While frying, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl and mix until evenly combined.

Coat churros

Working quickly while the churros are still warm, toss each churro in the cinnamon-sugar mixture to coat evenly. You can do this by rolling the churros in the mixture or sprinkling and pressing gently so the coating adheres.

Serve

Place the two coated churros on a serving plate. Serve immediately with optional dipping sauces: 1/2 cup warm chocolate sauce and/or 1/4 cup dulce de leche. If using chocolate sauce, warm gently just until pourable.

Storage and reheating

If not serving immediately, store cooled churros in a paper bag at room temperature for up to 12 hours (to avoid sogginess). Re-crisp in a 350°F (175°C) oven for 5–7 minutes before coating and serving.