Churros Doughnut Recipe

Prepare choux-style dough

In a medium saucepan, combine 1 cup water, 1/4 cup whole milk, 1/8 cup (2 tbsp) unsalted butter, 1 tbsp granulated sugar, and 1/2 tsp fine sea salt. Bring to a rolling simmer over medium heat until butter melts and mixture is steaming.

Remove pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball forms and dough pulls away from the sides of the pan, about 1–2 minutes over low heat to cook the flour slightly.

Transfer the dough to a bowl of a stand mixer fitted with the paddle (or use a hand mixer). Let cool 3–4 minutes so it doesn’t cook the eggs immediately. Add 2 large eggs, one at a time, beating well after each addition until the dough is smooth, glossy, and holds a soft pipeable peak. The dough should be thick but pipeable. If too stiff, add a teaspoon of warm milk; if too loose, add a tablespoon of flour.

Transfer dough to a piping bag fitted with a 1/2" plain round tip or a large star tip if you prefer ridged doughnuts. Pipe 2.5–3" rounds onto a parchment-lined baking sheet, spacing 2" apart. To make rings, pipe a larger outer circle and a smaller inner circle.

Heat vegetable oil in a heavy-bottomed Dutch oven or deep pan to 350°F (175°C). Use a thermometer for accuracy. While oil heats, chill the piped dough on the baking sheet in the refrigerator for 10–15 minutes to help them hold shape.

Fry the doughnuts in batches: gently slide 2–4 piped rounds into the oil, do not overcrowd. Fry, turning occasionally, until golden brown and puffed, about 3–4 minutes per side (6–8 minutes total). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain briefly.

While doughnuts are frying, combine 1/2 cup granulated sugar, 2 tsp ground cinnamon, and 1/8 tsp fine sea salt in a shallow bowl and mix thoroughly.

If using the optional melted butter, brush or toss each hot doughnut lightly with 2 tbsp melted butter then immediately roll in the cinnamon-sugar mixture until evenly coated. Alternatively, dust dry doughnuts directly for a lighter coating.

Chop 8 oz white chocolate (or Dulcey chocolate) finely and place in a heatproof bowl.

In a small saucepan, bring 1/2 cup heavy cream to a bare simmer. Remove from heat and pour over the chopped chocolate. Let sit undisturbed for 1 minute to soften, then whisk gently from center outward until smooth and glossy. Add 1 tbsp unsalted butter, 1 tsp light corn syrup (optional), and 1/8 tsp sea salt; whisk until fully incorporated and shiny. If ganache is too thin, let it rest at room temperature until thickened slightly for dipping or piping; if too thick, warm gently over a double boiler or microwave in 5–10 second bursts.

For filling: transfer some ganache to a piping bag fitted with a long, narrow tip or a small paring knife to create a hole. If piping: insert tip into the side or bottom of each cooled cinnamon-coated doughnut and pipe 1–2 tablespoons ganache into the center until slightly resistant. If filling with a syringe: inject ganache similarly. Let filled doughnuts rest 5 minutes so ganache sets slightly.

For coating: dip the tops of doughnuts into the warm (but not hot) ganache, allowing excess to drip back into the bowl. Place on a rack to set. Optionally drizzle remaining ganache decoratively over the top.

If desired, dust finished doughnuts lightly with a pinch of dutch-processed cocoa for visual contrast. Allow ganache to set at room temperature for 10–20 minutes, or refrigerate briefly (5–10 minutes) to speed setting but avoid long refrigeration to keep the churro texture crisp.

Serve fresh and warm. Store airtight at room temperature for up to 1 day or refrigerate up to 3 days (reheat gently to revive texture).