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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
