Churros Recipe

Prepare dough base

In a medium saucepan combine 1 cup water, 1/2 cup whole milk, 6 tablespoons unsalted butter, 2 teaspoons granulated sugar, and 1/2 teaspoon fine sea salt. Place over medium heat and bring to a gentle boil so the butter melts completely and the mixture just comes to a boil.

Add flour

Remove the pan from heat, immediately add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (about 30–60 seconds). Return to low heat and stir 15–30 seconds to dry the dough slightly — you should see a thin film on the bottom.

Cool and add eggs

Transfer the dough to a mixing bowl or the bowl of a stand mixer and let cool for 3–5 minutes so it’s warm but not hot (prevent scrambling the eggs). Beat in 2 large eggs, one at a time, fully incorporating each egg before adding the next. Add 1 teaspoon vanilla extract with the second egg. Beat until the dough is smooth, glossy, and pipeable; it should hold its shape but be soft enough to pipe. If too stiff, add a teaspoon of warm milk; if too loose, add a tablespoon of flour.

Heat oil

Pour about 3 cups neutral oil into a heavy medium pot or deep fryer to a depth of 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small pea-sized piece of dough — it should sizzle and rise steadily without browning instantly.

Pipe churros

Fit a large pastry bag with a 1/2-inch star tip (or use a sturdy disposable bag with a star nozzle). Fill the bag with the churro dough. Hold the bag vertically over the hot oil and pipe 4–6 inch lengths directly into the oil, cutting the dough with scissors or a knife. You can also pipe against a bench scraper and transfer to the oil with a spatula. Do not overcrowd the pot — fry in small batches (4–6 pieces) so oil temperature remains steady.

Fry until golden

Fry churros for 2–4 minutes per side, turning once so they are evenly golden and crisp. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet tray or on paper towels briefly.

Mix coating

While the churros fry, combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow dish and whisk to blend evenly.

Coat churros

When churros are hot and just drained, toss them in the cinnamon-sugar mixture until evenly coated. Serve immediately for best texture.

Make chocolate sauce

Place 4 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just simmers (do not boil). Pour the hot cream over the chocolate, let sit 30 seconds, then stir until smooth. Stir in 1 teaspoon corn syrup (or honey) and a pinch of salt for shine and balanced flavor. Keep warm until serving.

Arrange coated churros on a platter and serve immediately with the warm chocolate dipping sauce on the side if using. Leftover cooked churros lose crispness; reheat in a 350°F (175°C) oven for 5–7 minutes to crisp before serving.