Churros Recipe

Prepare the liquid

In a medium saucepan, combine 1 cup water, 1 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt. Bring to a rolling simmer over medium heat, stirring occasionally until the butter melts and the mixture just begins to bubble around the edges.

Add the flour

Remove the saucepan from the heat and immediately add 2 cups all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1–2 minutes).

Cool slightly

Let the dough cool for 4–6 minutes so it stops steaming but is still warm — this prevents the eggs from cooking when added.

Incorporate the eggs

Transfer the warm dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat in the eggs one at a time: add one large egg and mix until fully incorporated and the dough looks smooth and glossy, then add the next. Repeat until all 3 eggs are incorporated. Stir in 1 teaspoon vanilla extract. The final dough should be pipeable but thick enough to hold ridges.

If the dough seems too stiff, add a teaspoon of water or milk at a time until it reaches a smooth, pipeable consistency. If too loose, you may add a tablespoon of flour.

Heat the oil

Pour about 4–6 cups neutral oil into a heavy-bottomed pot or deep fryer (oil depth should be 2–3 inches). Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises steadily but not violently.

Prepare the piping bag

Fit a large pastry bag with a 1/2-inch (12–14 mm) star tip (open star). Fill the bag with warm churro dough — do not overfill; fold the top to keep it closed. Keep dough warm by placing the bag in a bowl of warm water for a few minutes if needed.

Pipe and cut

Holding the bag vertically over the hot oil, pipe 4–6-inch strips of dough directly into the oil, and cut them off with scissors or a knife. Fry in batches, leaving space between churros to avoid sticking; do not overcrowd the pot.

Fry until golden

Fry churros for 2–4 minutes per side, turning with tongs or a slotted spoon, until evenly golden brown and crisp. Adjust heat to maintain 350°F (175°C).

Drain

Remove churros with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes to remove excess oil.

Coat with cinnamon sugar

While still warm, toss churros in a shallow bowl containing 1 cup granulated sugar mixed with 2 teaspoons ground cinnamon until evenly coated. Serve immediately.

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream just to a simmer. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth. Add 1 teaspoon light corn syrup (or honey) and a pinch of salt; stir to combine. Keep warm for serving.