The “Golden State” Homemade Churros

1. The Boil In a medium saucepan, combine the water, 2 tbsp sugar, salt, and 2 tbsp oil. Bring to a boil over medium-high heat.

2. The Mix Remove the pan from the heat and stir in the flour all at once. Use a wooden spoon to stir vigorously until a ball of dough forms. It should be smooth and pull away from the sides of the pan. Let it cool for 5 minutes.

3. The Prep While the dough cools, mix the cinnamon and sugar in a shallow bowl and set aside. Fit a large pastry bag with a large star tip (this creates those signature ridges that get extra crispy).

4. The Fry Heat about 2 inches of oil in a heavy skillet or Dutch oven to 375°F.

5. The Pipe Squeeze the dough into the hot oil in 4-to-6-inch strips. Use a pair of clean kitchen shears to snip the dough at the end of the star tip.

   Note: Do not crowd the pan; fry only 3 or 4 at a time so the oil temperature doesn’t drop.

6. The Finish Fry for 2 minutes per side until dark golden brown. Drain on paper towels for just a few seconds, then toss immediately in the cinnamon-sugar mixture while still hot.

3 Tips for Perfect Churros

• The Star Tip is Key: The ridges created by a star tip aren’t just for looks; they increase the surface area, which ensures the churro cooks through to the center before the outside burns.

• Oil Temperature: If your oil is too cold, the churros will be greasy and soggy. If it’s too hot, the outside will burn while the inside remains raw dough. A kitchen thermometer is your best friend here.

• The “Dip” Factor: Churros are meant to be dipped! A simple chocolate ganache (equal parts hot heavy cream and dark chocolate) or a warm caramel sauce elevates these to a restaurant-level dessert.

The “Air Fryer” Alternative

If you want to avoid the deep-frying mess, you can pipe the dough onto parchment paper, freeze them for 20 minutes to set the shape, and then Air Fry at 375°F for 10–12 minutes. Spray them lightly with oil before cooking and toss in the cinnamon-sugar as soon as they come out!