Classic Cinnamon-Sugar Churros Recipe

Introduction

Churros are crispy, golden-fried dough sticks coated in cinnamon sugar, making them a delightful treat for any time of day. This recipe is simple to follow and yields light, fluffy interiors with a perfect crunchy exterior. Enjoy them fresh with your favorite dipping sauce.

Ingredients

• 1 cup (250ml) water
• 1/4 cup (56g) unsalted butter, diced into small cubes
• 1 Tbsp (13g) granulated sugar
• 1/4 tsp salt
• 1 cup (141g) all-purpose flour (scoop and level to measure)
• 1 large egg
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup (100g) granulated sugar
• 3/4 tsp ground cinnamon

Instructions

1. Step 1: In a shallow dish, whisk together 1/2 cup sugar and cinnamon for the coating. Set aside.
2. Step 2: Heat about 1 1/2 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 360°F (182°C). Adjust heat to maintain this temperature once reached.
3. Step 3: In a large saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
4. Step 4: Add the flour to the boiling mixture, reduce heat to medium-low, and stir constantly with a rubber spatula until the dough comes together and is smooth. A few lumps are okay.
5. Step 5: Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
6. Step 6: Add vanilla extract and the egg to the dough, then blend immediately with an electric mixer until smooth and combined. It may separate at first but keep mixing until it comes together.
7. Step 7: Spoon the dough into a 16-inch piping bag fitted with a rounded star tip no bigger than 1/2 inch (Ateco 845 or 846 recommended).
8. Step 8: Carefully pipe the dough into the hot oil, shaping 6-inch lengths. Use clean scissors to cut the dough as you pipe.
9. Step 9: Fry the churros until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain briefly on paper towels.
10. Step 10: Roll the fried churros in the cinnamon sugar mixture to coat. Repeat with remaining dough, frying no more than five at a time.
11. Step 11: Serve warm, optionally with chocolate ganache or caramel sauce for dipping.

Tips & Variations

• To keep churros crisp, fry no more than 5 at once to maintain oil temperature.
• For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon sugar coating.
• Substitute the vanilla extract with almond extract for a different aroma.
• Use a thermometer to monitor oil temperature accurately and avoid greasy churros.
• Try dusting churros with powdered sugar instead of cinnamon sugar for a gentler sweetness.

Storage

Churros are best enjoyed fresh and warm. If you need to store them, place cooled churros in an airtight container at room temperature for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispiness. Avoid microwaving, as it will make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make churros without a piping bag?

While a piping bag with a star tip helps create the classic shape and texture, you can shape churros using a plastic bag with the corner cut off or by spooning dough carefully into the oil, though the appearance and texture may vary.

What dipping sauces go well with churros?

Churros pair wonderfully with chocolate ganache, caramel sauce, dulce de leche, or even fruit preserves. Choose dips that complement the cinnamon sugar coating for an extra indulgent treat.

Classic Cinnamon-Sugar Churros Recipe

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★★★★★

4.9 from 121 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: About 15 churros 1x

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Description

Classic Spanish churros are crispy on the outside and soft on the inside, coated in cinnamon sugar and perfect for dipping in chocolate or caramel sauce. This recipe uses a simple choux-like dough, fried until golden brown, offering a delightful treat for breakfast or dessert.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup (250ml) water
• 1/4 cup (56g) unsalted butter, diced into small cubes
• 1 Tbsp (13g) granulated sugar
• 1/4 tsp salt
• 1 cup (141g) all-purpose flour (scoop and level to measure)
• 1 large egg
• 1/2 tsp vanilla extract

For Frying

• Vegetable oil, for frying (about 1 1/2 inches deep in pot)

Coating

• 1/2 cup (100g) granulated sugar
• 3/4 tsp ground cinnamon

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Instructions

1. Prepare Cinnamon Sugar Coating: In a shallow dish, whisk together 1/2 cup granulated sugar and 3/4 tsp ground cinnamon. Set aside for coating the fried churros.
2. Heat the Oil: Pour vegetable oil into a large pot or deep skillet to about 1 1/2 inches depth. Heat over medium-high heat until it reaches 360°F (182°C). Adjust the heat as necessary to maintain this temperature during frying.
3. Boil Water Mixture: In a large saucepan, combine water, diced butter, 1 Tbsp sugar, and salt. Bring this mixture to a boil over medium-high heat.
4. Add Flour and Cook Dough: Once boiling, remove from heat and immediately add the all-purpose flour. Return to medium-low heat and stir constantly with a rubber spatula until the mixture forms a smooth dough that pulls away from the sides. It may have a few lumps; this is normal.
5. Cool Dough: Transfer the dough to a large mixing bowl and let it cool for 5 minutes to avoid cooking the egg in the next step.
6. Incorporate Egg and Vanilla: Add vanilla extract and the large egg to the cooled dough. Using an electric mixer, beat vigorously until the mixture is smooth and homogeneous. It might separate initially but continue mixing to combine fully.
7. Prepare the Piping Bag: Transfer the dough to a 16-inch piping bag fitted with a rounded star tip no larger than 1/2 inch (such as Ateco 845 or 846).
8. Pipe and Fry Churros: Carefully pipe the dough directly into the hot oil in 6-inch lengths. Use clean scissors to cut the dough at the end of each strip. Fry no more than five churros at a time to maintain oil temperature.
9. Cook Until Golden: Fry churros for about 2 minutes on each side, or until they are golden brown and crisp. Use tongs or a slotted spoon to turn and remove the churros.
10. Drain and Coat: Transfer the fried churros to paper towels to briefly drain excess oil. Then immediately roll them in the reserved cinnamon sugar mixture, coating evenly.
11. Serve Warm: Serve churros warm with optional dipping sauces such as chocolate ganache or caramel sauce for a delicious finishing touch.

Notes

• Maintain oil temperature at around 360°F to ensure churros cook through without absorbing excess oil.
• Do not overcrowd the pan; frying too many churros at once can lower oil temperature and result in soggy texture.
• Use a sturdy piping bag with a star tip to achieve the classic ridged shape of churros.
• Serve churros immediately after coating for the best texture—crispy outside and tender inside.
• Leftover churros can be reheated in an air fryer or oven to regain crispness, but are best fresh.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Spanish

Keywords: churros, cinnamon sugar churros, fried dough, Spanish dessert, classic churros recipe