Churros Recipe

Prepare equipment: fit a pastry bag with a large star tip (1⁄2 inch to 3⁄4 inch). Line a baking sheet with parchment paper and set near the stove.

In a medium heavy-bottomed saucepan combine water, whole milk, unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon sea salt. Bring to a rolling simmer over medium heat so the butter melts and the mixture just begins to bubble.

Remove saucepan from heat and add all of the sifted all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides of the pan (about 1 minute). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly; you should see a thin film form on the bottom of the pan.

Transfer dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Allow to cool for 3–4 minutes so it is warm but not steaming (this prevents eggs from scrambling).

Add eggs one at a time, beating thoroughly after each addition until fully incorporated and the dough is smooth and glossy. After the final egg is added, mix in 1 teaspoon vanilla extract. The final dough should be thick, pipeable but hold its shape.

Heat vegetable oil in a deep, heavy pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and rise steadily without browning instantly.

While oil heats, combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl and set aside for coating.

Fill the prepared pastry bag with churro dough. Hold the bag vertically over the hot oil and pipe 4–6 inch lengths of dough directly into the oil, using kitchen scissors to cut the dough from the tip. Work in batches to avoid overcrowding; fry 5–6 pieces at a time depending on pot size.

Fry churros for about 2–3 minutes per side, turning as needed, until they are deep golden brown and crisp. Use a slotted spoon to remove churros and drain briefly on a wire rack set over a baking sheet.

While still warm, roll churros in the cinnamon-sugar mixture until evenly coated. Place coated churros on a clean sheet of parchment while you fry remaining dough.

Warm Nutella slightly so it is pipeable: place the jar or 3/4 cup Nutella in a microwave-safe bowl and heat in 10–15 second bursts, stirring between bursts, until just pourable but not hot (about 20–30 seconds total depending on microwave). Transfer to a small piping bag or squeeze bottle.

When churros are coated and still warm, pipe or drizzle Nutella into the center or along the side of each churro. To stuff churros: insert a thin metal skewer or long piping tip into one end and squeeze Nutella into the interior until filled (about 1–2 teaspoons per churro).

Serve churros immediately with scoops of vanilla gelato. For a composed plate: place 2–3 churros per serving alongside a generous scoop (about 1/2 cup) of gelato, drizzle with 2 tablespoons melted dark chocolate if using, and garnish with fresh berries.

Optional: provide extra Nutella on the side for dipping and serve immediately while churros are warm and gelato is cold.