Classic Cinnamon Sugar Churros Recipe
Introduction
Churros are crispy, golden fried dough pastries coated in cinnamon sugar, perfect for a sweet snack or dessert. This recipe guides you through making light, tender churros at home with a simple dough and classic frying technique.
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs (cold)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon cinnamon
- Vegetable oil or canola oil (for frying)
Instructions
- Step 1: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring frequently to melt the butter.
- Step 2: Remove from heat and immediately stir in the flour all at once with a wooden spoon. Return to heat and stir constantly for 2 minutes until the dough forms a smooth ball and a thin film forms on the pan bottom.
- Step 3: Transfer the dough to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes to cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and thick.
- Step 4: Heat 2 inches of oil in a deep pot to 370°F, maintaining between 350-370°F during frying.
- Step 5: Spoon the dough into a pastry bag fitted with a large open star tip. Pipe 6-inch lengths directly into hot oil, cutting with scissors. Fry for 1½ minutes per side until golden brown, then flip and fry another 1½ minutes.
- Step 6: Remove churros with tongs and drain on paper towels. While still warm, roll them in a mixture of sugar and cinnamon to coat evenly.
Tips & Variations
- Use cold eggs to help create the right dough texture and avoid curdling.
- Maintain oil temperature carefully to prevent soggy or burnt churros.
- For a chocolate twist, serve churros with a side of warm chocolate sauce for dipping.
- Try adding a pinch of nutmeg or vanilla extract to the dough for extra flavor.
Storage
Churros are best enjoyed fresh and hot. To store, keep them in an airtight container at room temperature for up to 1 day. Reheat in a hot oven (350°F) for 5–7 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake churros instead of frying?
Baking churros is possible but will result in a different texture—less crispy and more like a doughnut stick. Frying in hot oil gives the authentic crunchy exterior.
What can I use if I don’t have a pastry bag or star tip?
You can use a sturdy plastic bag with a corner snipped off, but the churros will have a smoother surface rather than the traditional ridged texture.
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Classic Cinnamon Sugar Churros Recipe
- Total Time: 30 minutes
- Yield: About 20 churros 1x
Description
This classic churros recipe creates crispy, golden fried dough sticks coated in cinnamon sugar. Perfect for dipping or enjoying on their own, these churros combine a simple choux-like dough that is cooked briefly on the stovetop before frying in hot oil, resulting in light, airy interiors and crunchy exteriors.
Ingredients
Wet Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 4 large eggs (cold)
Dry Ingredients
- 1 tsp granulated sugar (for dough)
- 1/4 tsp salt
- 1 cup all-purpose flour
For Frying and Coating
- Vegetable oil or canola oil (for frying, about 2 inches deep)
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
Instructions
- Prepare the Dough Base: In a medium saucepan, combine the water, whole milk, unsalted butter, 1 teaspoon sugar, and salt. Bring this mixture to a boil over medium heat, stirring frequently to dissolve the butter and sugar thoroughly.
- Incorporate Flour: Remove the saucepan from heat and immediately add the entire cup of all-purpose flour at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and the dough forms a smooth ball. Return the pan to low heat and continuously stir for about 2 minutes to cook out excess moisture. You will notice a thin film forming at the bottom of the pan indicating readiness.
- Beat the Dough with Eggs: Transfer the cooked dough to a large bowl. Using an electric mixer on medium speed, beat the dough for 2 minutes to cool it slightly. Add the eggs one at a time, fully mixing each egg before adding the next. Continue beating until the dough is smooth and thick, forming a ribbon when lifted.
- Heat the Oil: Pour vegetable or canola oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil to 370°F (use a clip-on thermometer) and maintain a temperature between 350°F and 370°F throughout frying.
- Pipe and Fry Churros: Fit a pastry bag with a large open star tip (such as Wilton 1M) and fill it with the dough. Pipe the dough into 6-inch lengths directly into the hot oil, cutting the dough with scissors to release each churro. Fry 5-6 churros at a time for about 1 1/2 minutes per side until golden brown and crisp. Use tongs to flip them midway through cooking.
- Drain and Coat: Remove the fried churros from the oil and place them on a paper towel-lined plate to drain excess oil. While still warm, roll the churros in a mixture of 1/2 cup granulated sugar and 1 teaspoon cinnamon until fully coated.
Notes
- Ensure eggs are cold to help the dough achieve the right consistency when beaten in.
- Maintain oil temperature between 350-370°F to ensure churros cook evenly and do not absorb excess oil.
- Use a large star piping tip for the classic churro ridges and texture.
- Serve churros warm for the best taste and texture, optionally with chocolate sauce or dulce de leche for dipping.
- Store leftover churros in an airtight container and reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Keywords: churros, fried dough, cinnamon sugar, Spanish dessert, easy churros recipe
