Churros Recipe

Prepare wet mixture

In a medium saucepan combine 1 cup water, 1 cup whole milk, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt. Bring to a rolling simmer over medium heat, stirring so the butter and sugar dissolve. Do not boil vigorously; once it simmers and the butter is melted, remove from heat.

Add flour

Immediately add 2 cups sifted all-purpose flour to the hot liquid. Return saucepan to medium-low heat and stir vigorously with a wooden spoon or heatproof spatula until the mixture pulls away from the sides and forms a smooth ball, about 1–2 minutes. This dries the dough slightly and cooks the flour.

Cool and add eggs

Transfer the dough to a large mixing bowl or the bowl of a stand mixer and let cool 4–5 minutes so it’s warm but not hot (this prevents scrambling the eggs). With the mixer on low (or by hand), add 3 large eggs one at a time, fully incorporating each egg before adding the next. After the last egg, mix until the dough is smooth, glossy, and pipeable. Stir in 1 teaspoon vanilla extract. The dough should hold its shape but be soft enough to pipe through a large star tip; if too thick, add 1 teaspoon warm milk at a time to adjust.

Heat oil

Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of dough into the oil — it should sizzle and rise steadily without browning instantly.

Pipe and fry

Fit a sturdy pastry bag with a large star tip (1⁄2–3⁄4 inch). Fill the bag with the churro dough. Hold the bag over the hot oil and pipe 4–6-inch lengths directly into the oil, cutting dough with scissors or a small knife. Do not overcrowd the pot; fry in batches of 6–8 churros depending on size. Fry, turning occasionally, until deep golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Maintain oil temperature near 350°F; reduce heat slightly if the churros brown too quickly.

Drain

Using a slotted spoon or spider, remove churros to a wire rack set over a baking sheet or to a paper towel–lined tray to drain excess oil for 1–2 minutes before coating.

Mix coating

While the first batch fries, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl or tray and mix to blend.

Working while the churros are still warm, roll each drained churro in the cinnamon-sugar until evenly coated. Place coated churros on the wire rack to cool slightly before serving.

Warm and loosen

Place 1 cup dulce de leche in a small saucepan or microwave-safe bowl. Add 2 tablespoons heavy cream and a pinch of sea salt (if desired). Warm gently over low heat, stirring until smooth and pourable — about 2–3 minutes on the stove or 20–30 seconds in the microwave, stirring halfway. Do not boil; just loosen to dipping consistency.

Transfer to a small serving bowl for dipping. For drizzling, keep it warm and slightly thinner by adding an extra teaspoon of cream if needed.

Arrange churros on a serving platter. Serve immediately with the warm dulce de leche sauce on the side. Optionally drizzle 1 tablespoon melted dark chocolate over the churros and sprinkle with 2 tablespoons chopped toasted nuts for extra texture and flavor.

Leftover churros can be reheated in a 350°F (175°C) oven for 5–7 minutes to crisp before serving. Store unused dulce de leche in the refrigerator and gently rewarm before serving.