Learn how to make traditional churros from scratch with a crispy exterior and soft interior, coated in a fragrant cinnamon sugar mix. This easy recipe guides you through creating the perfect dough and frying it to golden perfection.
In a medium saucepan, combine ½ cup whole milk, ½ cup water, 8 tablespoons unsalted butter, 1 teaspoon sugar, and ¼ teaspoon salt. Heat over medium, stirring frequently, until the mixture comes to a boil.
Remove from heat and quickly stir in 1 cup all-purpose flour all at once using a wooden spoon until fully incorporated.
Return the pan to the heat and cook the dough, stirring constantly, for 2 minutes to release moisture and partially cook the flour, until the dough forms a smooth ball and leaves a thin film on the bottom of the pan.
Transfer the dough to a large bowl and beat with a mixer on medium speed for 2 minutes to slightly cool it down.
Continuing to mix at medium speed, add 4 large cold eggs one at a time, waiting until each egg is fully incorporated before adding the next.
After all the eggs are added, scrape down the sides of the bowl and beat until the dough is smooth and forms a thick ribbon when the whisk is lifted.
Fill a piping bag fitted with a Wilton 1M star tip about halfway with the dough, pressing it down toward the tip and folding the back of the bag to close.
Prepare a shallow dish with ½ cup sugar mixed with 1 teaspoon cinnamon for coating the churros.
Heat about 2 inches of vegetable or canola oil in a pot or Dutch oven to 188 °C (370 °F), using a kitchen thermometer to monitor.
Pipe 6-inch (15 cm) lengths of dough directly into the hot oil, cutting the ends with scissors as you go.