Churros Recipe

Make the choux-style dough

In a medium saucepan set over medium heat combine 1 cup water, 1/4 cup whole milk, 2 tbsp unsalted butter, 1 tsp granulated sugar and 1/2 tsp fine sea salt. Bring to a gentle boil, stirring so butter melts and salt dissolves. Remove from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1–2 minutes).

Transfer the dough to a stand mixer bowl fitted with the paddle or to a large bowl. Let cool 3–4 minutes so it is warm but not hot (to avoid cooking eggs). Add 2 large eggs, one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy. Add 1/2 tsp vanilla extract and mix until combined. The dough should be pipeable but hold its shape; if slightly too stiff, add a teaspoon of warm milk.

Prepare oil and sugar/cinnamon

Pour about 4 cups neutral oil into a heavy-bottomed pot to reach a 2–3 inch depth. Attach a thermometer and heat oil to 350°F (175°C). Meanwhile, in a shallow bowl combine 3/4 cup granulated sugar and 2 tsp ground cinnamon; set aside.

Pipe and fry churros

Fit a large star piping tip (1/2-inch to 3/8-inch opening) into a disposable piping bag or pastry bag. Fill the bag with the churro dough. Hold the bag over the hot oil and pipe 4–5 inch strips directly into the oil, cutting with scissors or a bench scraper; work in small batches so oil temperature remains steady. Fry, turning occasionally, until golden brown and crisp, 2½–4 minutes per batch depending on thickness. Do not overcrowd.

Using a slotted spoon or spider, transfer churros to a wire rack lined with paper towels to drain briefly (30–60 seconds), then toss each in the cinnamon-sugar mixture while still warm so the coating adheres. Keep churros warm in a low oven (200°F / 95°C) on a baking sheet if making large quantities.

Make quick salted caramel

In a medium heavy-bottomed saucepan over medium heat add 1/2 cup granulated sugar and gently shake the pan occasionally until the sugar melts and turns an amber color (watch closely to avoid burning). Once melted and amber, remove from heat and carefully whisk in 2 tbsp cubed unsalted butter until smooth. Then slowly pour in 1/4 cup heavy cream while whisking (mixture will bubble vigorously). Return briefly to low heat to combine, then remove from heat and stir in 1/4 tsp flaky sea salt. Let cool slightly; sauce will thicken as it cools.

Toast almonds

Preheat oven to 350°F (175°C). Spread 3/4 cup blanched almonds on a small baking sheet and toast 8–10 minutes until fragrant and lightly golden. Let cool and roughly chop if desired.

In a small saucepan combine 1/4 cup honey and 1/4 cup granulated sugar over medium heat. Stir until sugar dissolves and mixture reaches a gentle simmer. Cook until syrup reaches about 250°F (hard-ball stage) if you have a candy thermometer, or for approximately 6–8 minutes.

While syrup cooks, beat 1 room-temperature egg white in a clean bowl to soft peaks. When syrup is ready, remove from heat and, with the mixer running, slowly drizzle the hot syrup into the whipped egg white until incorporated; continue beating until mixture is thick and glossy and has cooled slightly. Fold in toasted almonds and 1/4 tsp almond extract. Press mixture into a small lined pan (use rice paper or parchment) and refrigerate until set, about 30–60 minutes. Cut into small shards or rectangles for serving.

Make no-churn pistachio ice cream

Chill a mixing bowl and beaters briefly. Whip 1 cup heavy cream to soft peaks. Fold in 1/2 cup sweetened condensed milk, 1/4 cup pistachio paste (or finely ground pistachios), 1 tsp optional green food coloring, and 1/8 tsp salt until uniformly colored and smooth. Pour into a small loaf pan, cover, and freeze at least 4 hours or overnight until firm. If using ground pistachios instead of paste, let the mixture sit 10 minutes so nuts hydrate before freezing for smoother texture.

To serve, place 2–3 warm churros on a plate. Add a scoop of pistachio ice cream alongside. Drizzle warm caramel sauce over churros and a little on the ice cream. Arrange 1–2 shards of house turrón on the plate and sprinkle with 2 tbsp chopped pistachios for texture and color. Serve immediately so churros remain crisp and ice cream retains shape.