Churros with Cinnamon Sugar
These homemade churros are crisp on the outside, tender inside, and rolled in warm cinnamon sugar. A star piping tip gives them their classic ridges, but the dough is simple enough for a weekend treat.
Total
45 min
Servings
Makes about 18 short churros
Level
Medium
Churros are fried pastries made from a simple cooked dough, then tossed in cinnamon sugar while still warm. You will often see them served with hot chocolate, caramel sauce, or coffee.
The dough is similar to choux pastry, the same family as cream puff dough. That just means the flour is stirred into hot liquid before the egg is added, which helps the churros puff and hold their shape.
This recipe uses a saucepan, a piping bag, and a pot of oil. Frying takes a little care, so keep the oil steady and give yourself space at the stove.
01What you'll need
Ingredients
10 items · Makes about 18 short churros
- 1/2 cup granulated sugar, for coating
- 1 1/2 teaspoons ground cinnamon
- 1 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar, for the dough
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 6 to 8 cups neutral oil, such as canola or vegetable oil, for frying
02How to make it
Step-by-step
1. Mix the cinnamon sugar
Stir the 1/2 cup sugar and cinnamon together in a shallow bowl or pie plate. Set it near the stove so you can coat the churros as soon as they come out of the oil.
2. Start the dough
In a medium saucepan, combine the water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts.
3. Stir in the flour
Remove the pan from the heat. Add the flour all at once and stir firmly with a wooden spoon or sturdy spatula until no dry flour remains. Return the pan to low heat and stir for 1 minute. The dough should pull away from the sides of the pan and look smooth.
4. Add the egg and vanilla
Transfer the dough to a mixing bowl and let it cool for 5 minutes, so it is warm but not steaming. Beat in the egg and vanilla until the dough becomes smooth and sticky. It may look separated at first; keep mixing and it will come together.
5. Heat the oil
Pour 2 to 3 inches of oil into a heavy pot. Heat to 350°F. Use a deep-fry thermometer if you have one. If you do not, drop in a tiny bit of dough; it should bubble right away and rise slowly, not darken in seconds.
6. Pipe the churros
Spoon the dough into a piping bag fitted with a large star tip. Pipe 4- to 5-inch strips of dough onto small squares of parchment paper, or pipe carefully straight into the oil and snip the dough with kitchen scissors. Do not crowd the pot.
7. Fry until golden
Fry 3 or 4 churros at a time for 4 to 5 minutes total, turning once or twice, until deep golden brown and crisp. Adjust the heat as needed to keep the oil close to 350°F.
8. Drain and coat
Lift the churros out with tongs or a slotted spoon and place them on a paper towel-lined plate for about 30 seconds. While still warm, roll them in the cinnamon sugar. Serve right away.
03From our kitchen
Cook's tips
- Make-ahead: The dough can be made up to 1 day ahead. Press plastic wrap directly on the surface, refrigerate, then let it sit at room temperature for 20 to 30 minutes before piping.
- Storage: Churros are at their crispest right after frying. Store leftovers in an airtight container at room temperature for 1 day. Reheat in a 350°F oven or air fryer for 5 to 7 minutes to bring back some crunch.
- Freezing: Pipe the dough onto a parchment-lined tray and freeze until firm. Transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1 to 2 minutes to the cook time.
- No piping bag: Use a sturdy zip-top bag with a corner snipped off. The churros will be smooth instead of ridged, but they will still taste good. Fry a test piece first because smooth churros can cook a little faster.
- Oil temperature matters: If the oil is too cool, the churros can turn greasy. If it is too hot, the outside browns before the center cooks. Aim for steady bubbles and a deep golden color.
- Flavor swap: Add 1/2 teaspoon orange zest to the dough, or add a pinch of cayenne to the cinnamon sugar for gentle heat.
Cook's note
For safety, use a pot with high sides and never fill it more than halfway with oil. Keep children and pets away from the stove while frying, and let the oil cool completely before moving or discarding it.
04Frequently asked
Questions & answers
Why did my churros split or burst in the oil?
This can happen if there are air pockets in the dough or if the oil is too hot. Mix the dough until smooth, press it firmly into the piping bag, and keep the oil around 350°F.
Can I bake these churros instead of frying them?
You can bake the piped dough at 400°F until puffed and golden, but the texture will be closer to a crisp pastry than a classic fried churro. Brush with melted butter before rolling in cinnamon sugar.
What size star tip should I use?
A large open star tip, about 1/2 inch wide, works well. The ridges help the churros crisp up and hold more cinnamon sugar.
Why is my dough hard to pipe?
The dough may be too cool or the piping tip may be too small. Let the dough sit at room temperature for a few minutes, then try again with steady pressure. A large, sturdy piping bag helps.
What should I serve with churros?
Churros are good plain, but they are often served with chocolate sauce, dulce de leche, caramel sauce, or a mug of thick hot chocolate for dipping.
05Keep cooking
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