Churros Recipe

Prepare wet mixture

In a medium saucepan set over medium heat, combine 1 cup water, 1 cup whole milk, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt. Heat until the butter melts and the mixture comes to a gentle boil, stirring to dissolve the sugar. Remove from heat immediately once it reaches a boil.

Add flour

Add 2 cups all-purpose flour all at once to the hot liquid. Return the pan to medium-low heat and stir vigorously with a wooden spoon or silicone spatula until the mixture pulls away from the sides and forms a smooth ball, about 1 to 2 minutes. Continue cooking and stirring for 30–45 seconds to dry the dough slightly (this helps the dough hold shape when piped).

Cool and add eggs

Transfer the dough to a large mixing bowl and let cool 2–3 minutes so it’s warm but not hot (so eggs won’t scramble). Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough on low and add 3 large eggs one at a time, beating until each egg is fully incorporated and the dough becomes smooth and glossy. After the last egg, add 1 teaspoon vanilla extract and beat until homogeneous. The final dough should be thick but pipeable — it will fall in ribbons from the spatula.

Load piping bag

Fit a large piping bag with a 1/2-inch or 3/8–1/2" open star tip (French or closed star). Transfer the dough into the prepared bag while it is still warm enough to pipe. Twist the top to prevent leaking.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet (oil depth of 2–3 inches). Attach a deep-fry or instant-read thermometer to the pot. Heat oil to 350°F (175°C) over medium heat. Maintain temperature between 340–360°F while frying.

Pipe and fry

Hold the piping bag perpendicular to the oil surface about 2–3 inches above. Pipe 4–6-inch strips directly into the oil or onto a piece of parchment and slide them in (do not overcrowd — fry 4–6 at a time depending on pot size). Use kitchen scissors to cut the dough. Fry, turning occasionally with tongs, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Adjust heat as needed to keep temperature steady.

Drain

Use a slotted spoon or tongs to transfer churros to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, proceed to coating.

Mix coating

In a shallow bowl or wide plate, combine 1 cup granulated sugar, 2 teaspoons ground cinnamon, and a pinch of fine sea salt. Stir to distribute evenly.

Coat churros

Working in batches, roll warm churros in the cinnamon-sugar mixture until fully coated. The heat from the churros will help the sugar adhere. Place coated churros on a serving platter or wire rack.

Make sauce

Place 4 oz semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, bring 1 tablespoon heavy cream and 1 tablespoon unsalted butter just to a simmer; remove from heat and pour over the chocolate. Let sit 30 seconds, then stir until smooth and glossy. If desired, stir in 1 teaspoon light corn syrup for extra shine. Keep warm until serving.

Serve churros warm with the chocolate dipping sauce on the side. Best eaten the same day while crisp.