Churros Recipe

Prepare liquid base

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/4 cup unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon fine sea salt. Bring to a vigorous simmer over medium heat, stirring until the butter melts and the mixture is homogeneous.

Add flour

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until the dough forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Incorporate eggs

Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Let cool for 3–4 minutes so it is warm but will not cook the eggs. Beat in 2 large eggs one at a time, fully incorporating each before adding the next. The dough will look glossy and pipeable. Stir in 1 teaspoon vanilla extract. If the dough is too stiff, add a teaspoon of warm milk at a time until it reaches a thick pipeable consistency.

Heat oil

Pour approximately 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headroom. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small bit of dough: it should sizzle and rise steadily without browning immediately.

Prepare coating

While oil heats, stir together 3/4 cup granulated sugar and 1 tablespoon ground cinnamon in a wide shallow bowl for coating.

Pipe and fry churros

Fit a large piping bag with a 1/2-inch open star tip (or use a churro press). Fill the bag with dough. Hold the bag vertically over the hot oil and pipe 4–5 inch lengths directly into the oil, using kitchen scissors or a knife to cut the dough. Do not overcrowd the pot; fry in batches of 6–8 pieces depending on pot size. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (4–6 minutes total). Maintain oil temperature near 350°F; lower heat a bit if pieces brown too quickly.

Drain

Using a slotted spoon or spider, transfer fried churros to a wire rack set over a baking sheet or paper towels to drain briefly (30–60 seconds) before coating.

Coat churros

While still warm, toss the drained churros in the cinnamon-sugar mixture until evenly coated. Shake off excess and place on the wire rack.

Warm honey (optional)

Warm 1/4 cup honey in a small microwave-safe bowl for 10–15 seconds or in a small saucepan over low heat until slightly runny. Drizzle a little honey over the churros when plating, or serve honey on the side for dipping.

Scoop 1 scoop of vanilla ice cream onto each of 4 dessert plates. Arrange 3–4 warm churros alongside the ice cream. Drizzle a little warmed honey over the churros and ice cream if desired, and garnish each plate with a mint leaf. Serve immediately so churros remain crisp and ice cream cold.