Churros Recipe

Prepare equipment

Fit a large heavy saucepan with a candy or deep-fry thermometer clipped to the side (if available). Line a baking sheet with paper towels and set nearby. Fit a pastry bag with a large star tip (1/2–3/4 inch) and set aside. If you don't have a pastry bag, prepare a sturdy zip-top bag with a corner snipped.

Combine liquids: In the saucepan, combine 1 cup water, 1 cup whole milk, 4 tablespoons unsalted butter, 2 teaspoons granulated sugar and 1 teaspoon fine sea salt. Bring to a rolling boil over medium-high heat, stirring occasionally to melt the butter and dissolve the sugar.

Add flour: Remove the saucepan from the heat all at once and immediately add 2 cups all-purpose flour. Using a wooden spoon or sturdy spatula, stir vigorously until the mixture comes together into a smooth, cohesive dough and pulls away from the pan. Return the pan to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly (this helps the texture).

Cool slightly and add eggs: Transfer the dough to a mixing bowl or leave in the pan off the heat to cool for 3–5 minutes (it should be warm but not so hot that it cooks the eggs). Add 3 large eggs one at a time, beating thoroughly after each addition until the egg is fully incorporated and the dough is smooth and slightly glossy. The final dough should be pipeable but thick; if too loose, add a small pinch of flour.

Heat oil: Pour about 4 cups neutral oil into a wide, heavy-bottomed pot to a depth of 2–3 inches. Heat over medium heat until the oil reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and rise steadily to the surface within seconds.

Pipe and fry: Fill the prepared pastry bag with the churro dough. Pipe 4–6 inch strips of dough directly into the hot oil, cutting the dough with kitchen shears or a knife as you pipe. Avoid overcrowding the pot — fry in batches so pieces have space. Fry, turning occasionally with tongs, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon to transfer cooked churros to the paper towel–lined baking sheet to drain.

Keep warm while frying remaining batches: Maintain oil temperature around 325–350°F (160–175°C) between batches. If the oil gets too cool, increase heat briefly; if smoke appears, lower heat. Let churros rest a minute to drain before coating.

Mix coating: While frying, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow wide bowl or tray and stir to evenly distribute.

Coat churros: Working in small batches, roll each warm churro in the cinnamon-sugar mixture until fully coated. Serve immediately for best texture (crispy exterior, tender interior).

Heat cream: In a small saucepan over medium heat, bring 1 cup heavy cream just to a simmer — bubbles will form at the edges but do not boil.

Make ganache: Place 6 oz chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute to soften. Gently stir until smooth and glossy. Stir in 1 tablespoon unsalted butter, 1 teaspoon corn syrup (optional), and a pinch of fine sea salt until fully combined. If the sauce is too thick, thin with 1–2 teaspoons hot water or additional warm cream to desired consistency.

Keep warm: Transfer the sauce to a small bowl for serving. To keep slightly warm and fluid while serving, place the bowl over a warm water bath or briefly microwave in 10–15 second bursts, stirring between, until desired temperature is reached.