Churros Recipe

Prepare the dough

In a medium saucepan, combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt. Bring to a full simmer over medium heat, stirring occasionally so the butter melts and the sugar dissolves.

Once the mixture is simmering and well combined, remove the pan from the heat. Add 1 cup all-purpose flour all at once. Using a wooden spoon, stir vigorously until the mixture pulls together into a smooth, slightly sticky dough and a thin film develops on the bottom of the pan (about 1–2 minutes).

Return the pan to low heat and cook, stirring constantly, for 30–60 seconds more to dry the dough slightly. Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment and let cool for 3–4 minutes (warm but not hot).

Beat in 2 large eggs, one at a time, fully incorporating each egg before adding the next. The dough will appear to separate briefly then come back together into a glossy, pipeable paste. Add 1/2 teaspoon vanilla extract and mix until smooth. If the dough is too stiff to pipe, you may add up to 1 teaspoon milk to adjust consistency.

Heat 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle immediately and rise steadily without browning too quickly.

Fit a large pastry bag with a large star tip (1/2–3/4 inch diameter) and fill with the churro dough while it is still warm. If you don’t have a pastry bag, use a heavy-duty zip-top bag with a corner snipped off and pipe carefully.

Hold the bag over the hot oil and pipe 4–6 inch lengths of dough directly into the oil, cutting with kitchen scissors or a knife. Fry in small batches (do not overcrowd) for about 2–3 minutes per side, turning once, until deep golden brown and crisp.

Using a slotted spoon or spider strainer, transfer fried churros to a paper towel–lined tray to drain for 30–60 seconds before coating.

While the first batches fry, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. Toss warm churros in the cinnamon-sugar mixture so they are evenly coated. Serve immediately for best texture.

Place 1/2 cup heavy cream in a small saucepan and heat over medium-low until it just begins to simmer (small bubbles at the edge), then remove from heat.

Add 4 ounces chopped bittersweet chocolate, 1 teaspoon corn syrup or honey, and 1/8 teaspoon salt to the hot cream. Let sit 1 minute, then whisk until smooth and glossy. If needed, return briefly to low heat while stirring to fully melt and combine. Serve warm alongside churros for dipping.