Yes, you definitely can use whatever salt is your regular. Just adjust the amount to your taste. Typically you would use less of other salts. Kosher salt is light in weight so the volume tends to be more.

Thanks for your comment Maria. I appreciate it.

Hi Jenny, it sounds like you had a fantastic result. I don’t think anything is “wrong”. There are just different flavors and textures. All that matters is if you like the finished product. Sometimes when I can’t find brown sugar I make my own by drizzling molasses into white sugar and mixing it very well. You can adjust how dark you want the sugar.

Please tell me, was did sugar aspect wrong?
I just couldn’t get brown sugar

Hi Jennifer,

Yes, the inside is moist, yet not fluffy, but it shouldn’t be raw looking. They are basically a pate au choux, the french cooked dough that is used for cream puffs or gougere or French crueller donuts. But churros don’t have the empty centers that those do. It’s a moist dough.

I’ve never made it with milk. It would be more tender and a bit sweeter.