Churros Recipe

Heat liquids and butter

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Place over medium heat and bring just to a rolling simmer so the butter melts and the mixture is steaming (do not boil vigorously).

Add flour

Remove the pan from heat. Immediately add 1 cup all-purpose flour all at once. Using a sturdy wooden spoon or heatproof spatula, vigorously stir until the mixture comes together into a smooth, slightly glossy dough and pulls away from the sides of the pan, about 30–60 seconds.

Dry the dough slightly

Return the pan to low heat and cook the dough, stirring constantly, for another 30 seconds to 1 minute. This helps drive off excess moisture so the dough will hold shape when piped. Transfer the dough to a bowl or the bowl of a stand mixer and let cool for 3–5 minutes so it is warm but not hot (warm to the touch).

Incorporate eggs and vanilla

If using a stand mixer fitted with the paddle, beat on low while adding 2 large eggs, one at a time, waiting until each is fully incorporated before adding the next. If mixing by hand, beat in the eggs vigorously with the wooden spoon until smooth and glossy. The dough should be pipeable but thick enough to hold ridges. Stir in 1 teaspoon vanilla extract.

Prepare coating

In a shallow bowl combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon; set aside near the frying station.

Heat oil

Pour about 6 cups of neutral oil into a heavy, deep pot or Dutch oven to a depth of 2–3 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small piece of dough— it should sizzle and float steadily without browning instantly.

Pipe churros and fry

Fit a large star piping tip (1/2"–3/4" opening) to a sturdy pastry bag; fill the bag with churro dough while it's warm. Alternatively, use a churrera or a heavy-duty zip-top bag with a corner snipped. Pipe 4–6-inch lengths directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot; fry in batches. Fry, turning occasionally with tongs, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes depending on thickness).

Drain and coat

Using a slotted spoon or spider, transfer churros to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly (30–60 seconds). While still hot, toss each churro in the cinnamon-sugar mixture to coat evenly, or roll them one by one in the shallow bowl until fully coated. If coating by hand, use tongs to avoid burns.

Keep warm

Keep finished churros warm in a single layer on a baking sheet in a low oven (200°F / 95°C) while you fry remaining batches so they stay crisp.

Chocolate ganache

To make chocolate ganache, place 4 ounces chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan just to simmering, then pour over the chocolate. Let sit 1 minute, then stir until smooth and glossy. If needed, warm briefly over a double boiler or in 10-second microwave bursts until pourable.

Serve with caramel

Warm 1/2 cup salted caramel sauce gently if chilled. Transfer sauces to small serving bowls for dipping alongside the churros.