Description
This classic churros recipe offers crispy, golden fried dough sticks coated in cinnamon sugar, perfect for a delightful snack or dessert. Made from a simple dough enriched with butter, eggs, and cinnamon, these churros are fried until perfectly crisp and served warm with optional dipping sauces like melted chocolate or caramel.
Ingredients
For the Cinnamon Sugar Coating
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
For the Churro Dough
- 4 ounces butter
- 1 cup water
- 2 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 eggs, at room temperature
- 1 1/2 to 2 cups vegetable oil (for frying)
Instructions
- Prepare your workstation: Combine 1/2 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl to create the cinnamon sugar coating. Line a large plate with a double layer of paper towels to drain the cooked churros.
- Heat the oil: Fill a large pot or deep skillet with 1 1/2 to 2 cups of vegetable oil and heat it over medium-high heat until the temperature reaches 360°F (180°C).
- Make the churro dough: In a medium saucepan, melt 4 ounces of butter. Add 1 cup water, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 3/4 teaspoon cinnamon, and 1/2 teaspoon salt. Bring to a simmer for 5 minutes, stirring occasionally. Remove from heat and stir in 1 1/4 cups flour until the mixture forms a ball.
- Cool the dough: Let the dough cool for about 10 minutes or until it is just warm to the touch.
- Incorporate the eggs: Add one egg to the dough and beat quickly until fully incorporated, even if it looks like it’s not coming together. Repeat with the second egg, mixing until a smooth dough forms.
- Prepare for frying: Transfer the dough to a sturdy double-lined pastry bag fitted with a large open star tip (such as Wilton 1M or Ateco 845/846). Lightly oil the blade end of a pair of scissors.
- Pipe and fry the churros: Carefully pipe 5-6 inch strips of dough directly into the hot oil. Use the oiled scissors to cut the dough from the bag. Fry 4-5 churros at a time, avoiding overcrowding. Fry each churro about 2 minutes on each side or until golden brown and crispy.
- Drain and coat: Remove the churros with a slotted spoon and place them on the prepared paper towel-lined plate briefly to drain excess oil. Then, roll the churros in the cinnamon sugar mixture to evenly coat.
- Repeat the frying process: Continue piping, frying, draining, and coating the remaining dough until all churros are cooked.
- Serve: Serve churros warm, with optional dipping sauces such as melted chocolate, caramel, fresh fruit, or ice cream.
Notes
- Make sure the eggs are at room temperature to incorporate smoothly into the dough.
- Maintain the oil temperature between 350°F to 360°F for optimal frying results.
- Do not overcrowd the frying pan to prevent the oil temperature from dropping and the churros from becoming greasy.
- Use a sturdy pastry bag with a large star tip for the traditional ridged churro shape.
- Serve churros immediately for the best crispy texture.
- Leftover churros can be briefly reheated in an oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
