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Homemade Cinnamon Sugar Churros Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Description

This classic Churros recipe delivers crispy, golden-fried dough sticks coated in a fragrant cinnamon sugar mixture. Perfectly crunchy on the outside and tender inside, these churros are an irresistible treat served warm, ideal for dipping in chocolate, caramel sauce, or enjoying with fruit or ice cream. With easy steps and simple ingredients, this recipe brings the authentic taste of traditional churros right to your kitchen.

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 - 2 cups oil (for frying)

Instructions

  1. Prepare Your Work Station: 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. Fill a large pot or deep skillet with 1 1/2 to 2 cups of oil for frying.
  2. Make the Churro Dough: Heat butter in a medium saucepan over medium heat. Add water, 2 tablespoons sugar, vanilla extract, 3/4 teaspoon cinnamon, and salt. Bring the mixture to a simmer, stirring occasionally, for about 5 minutes. Remove from heat and stir in the flour until a smooth dough ball forms.
  3. Cool the Dough: Allow the dough to cool for about 10 minutes or until it is warm to the touch but not hot.
  4. Heat the Oil: While the dough cools, heat the oil in your pot or skillet over medium-high heat until it reaches 360°F (180°C).
  5. Add Eggs to Dough: Once the dough is slightly cooled, beat in one egg quickly until fully incorporated, even if it seems difficult at first. Repeat the process with the second egg until the dough is smooth and consistent.
  6. Prepare to Pipe: Transfer the dough into a strong double-lined pastry bag fitted with a large open star tip nozzle such as Wilton 1M or Ateco 845/846.
  7. Fry the Churros: Lightly oil the blade of a pair of scissors. Pipe 5-6 inch strips of dough directly into the hot oil, cutting with the scissors. Fry 4-5 churros at a time to avoid overcrowding, cooking approximately 2 minutes per side or until golden brown and crisp.
  8. Drain and Coat Churros: Remove churros with a slotted spoon and place them briefly on the paper towel-lined plate to drain excess oil. Immediately roll the hot churros in the cinnamon sugar mixture until fully coated.
  9. Repeat and Serve: Continue frying and coating remaining dough. Serve the churros warm with optional dipping sauces such as melted chocolate or caramel, or alongside fruit or ice cream for a delicious dessert experience.

Notes

  • Make sure the eggs are at room temperature for easier mixing into the dough.
  • Do not overcrowd the frying pot to maintain the oil temperature and ensure even cooking.
  • Use a thermometer to ensure the oil remains at 360°F (180°C) for best results.
  • Serve churros immediately to enjoy their crispy texture.
  • Experiment with dipping sauces like chocolate, caramel, or dulce de leche for added flavor.

Find it online: https://meallora.com/homemade-cinnamon-sugar-churros-recipe/