Churro Recipe

Prepare the dough

In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/4 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt. Heat until the butter melts and the mixture just comes to a rolling simmer (do not boil vigorously).

Remove the pan from heat. Immediately add 1 cup all-purpose flour all at once. Using a wooden spoon, stir vigorously until the mixture pulls together into a smooth ball and there are no visible dry streaks of flour (about 30–60 seconds). Return to very low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly. This helps the dough hold shape.

Transfer the dough to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment). Let cool for 3–5 minutes so the eggs won’t scramble when added. Add 2 large eggs one at a time, mixing well after each addition until fully incorporated and smooth. The dough should be glossy, thick, and pipeable but will hold its shape. Stir in 1 teaspoon vanilla extract.

In a shallow wide bowl or on a rimmed plate, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon until evenly combined. Set aside near your frying station so you can coat churros while they are warm.

Heat about 4 cups neutral oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer or an instant-read thermometer to monitor temperature. The oil should be deep enough to submerge churro pieces (about 2–3 inches).

Fit a sturdy piping bag with a large star tip (1/2–3/4 inch opening) and fill it with the churro dough. Alternatively, use a churro press. Twist the top of the bag to close. If piping directly over the oil, keep the tip just above the oil surface; for safer handling, pipe strips onto parchment and transfer with a spatula.

Pipe 4–6-inch strips of dough directly into the hot oil, cutting with kitchen scissors or a knife. Do not overcrowd the pot; fry in batches so oil temperature recovers quickly. Fry until golden brown and crisp, about 2–3 minutes per side (flip halfway using tongs or a slotted spoon). Aim for an internal temperature where the dough is cooked through.

Use a slotted spoon or spider to remove churros and drain briefly on a wire rack set over a sheet pan or on a plate lined with paper towels for 15–30 seconds.

While still hot, roll each churro in the cinnamon-sugar mixture until fully coated. Place finished churros on a serving platter. Repeat with remaining dough, keeping cooked churros in a warm oven (200°F / 95°C) for up to 20 minutes if needed.

Place 4 oz semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, warm 1/4 cup heavy cream until it just begins to simmer; pour the hot cream over the chocolate. Let sit 30 seconds, then stir until smooth. Stir in 1 teaspoon unsalted butter and 1 teaspoon light corn syrup (if using) for shine. Keep warm for dipping.