Homemade Crispy Cinnamon Sugar Churros Recipe
Enjoy these classic homemade churros, crispy on the outside and soft on the inside, coated with a delightful cinnamon sugar mix. Perfectly fried to golden perfection and ideal for dipping in chocolate sauce or enjoying on their own as a sweet treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Ingredients
Churro Dough
- 1 stick (113g) unsalted butter
- 1 tsp vanilla extract
- 1 ⅓ cups (160g) all-purpose flour
- 2 large eggs
- 1 cup water
Frying
- Neutral oil, enough to cover 1 ½ inches of pan (for frying)
Topping
- ¼ cup (50g) superfine sugar
- ½ tsp ground cinnamon
Instructions
- Prepare the butter mixture: Add the butter to a small saucepan with 1 cup of water. Heat over medium heat, stirring with a wooden spoon until the butter melts and the mixture starts to bubble gently.
- Make the dough: Add the flour all at once and beat vigorously until a smooth ball forms without lumps. Remove from heat and let cool for 10 minutes.
- Incorporate the eggs: Transfer dough to a medium bowl and beat in the eggs one at a time. Initially, the mixture may seem separated, but continue mixing until well combined and smooth.
- Heat the oil: Pour neutral oil into a large, heavy-bottomed skillet or casserole to a depth of 1 ½ inches. Heat over medium-high until reaching 375°F (190°C).
- Prepare cinnamon sugar: In a shallow dish, combine superfine sugar and ground cinnamon; set aside.
- Pipe and fry the churros: Transfer dough to a disposable piping bag fitted with a large star tip or a ¾ inch hole. Squeeze 4-5 inch strips directly into the oil, cutting with scissors. Fry for about 8 minutes, turning halfway, until golden and crisp. Maintain oil temperature between 350°F and 375°F to ensure even cooking.
- Drain and coat: Remove churros from oil with a slotted spoon onto paper towel-lined plate to drain. Immediately roll them in cinnamon sugar mixture to coat evenly.
- Adjust and finish: After the first batch, check if the churros are cooked through. If exterior is too hard or interior undercooked, slightly reduce oil temperature or extend frying time accordingly for subsequent batches.
- Serve warm: Keep churros warm while frying remaining batches. Serve as is or with a chocolate dipping sauce for extra indulgence.
Notes
- Maintaining the proper oil temperature is crucial to ensure churros are crispy outside and cooked through inside.
- Using a large star piping tip or cutting a ¾ inch hole allows characteristic ridges on the churros, which help hold the cinnamon sugar coating.
- You can prepare a simple chocolate dipping sauce by melting chocolate with a little cream or milk.
- Use neutral oil with a high smoke point such as vegetable, canola, or sunflower oil for best frying results.
- Churros are best eaten fresh and warm for optimal texture and flavor.
