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Crispy Cinnamon Sugar Churros Recipe

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4.1 from 2 reviews

Classic Spanish churros are crispy, golden-fried dough sticks coated in a cinnamon-sugar mixture. These light and airy treats are perfect for dipping in chocolate ganache or caramel sauce, making for a delicious dessert or snack.

Ingredients

Churros 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 depth)

Coating

  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. Prepare the Coating: In a shallow dish, whisk together 1/2 cup sugar and 3/4 teaspoon ground cinnamon. Set aside for later coating the churros.
  2. Heat the Oil: Pour vegetable oil into a large pot or deep skillet to a depth of about 1 1/2 inches and heat over medium-high heat until it reaches 360°F (182°C). Adjust the heat as necessary to maintain this temperature during frying.
  3. Make the Dough Base: In a large saucepan over medium-high heat, combine water, diced butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a rolling boil until butter is completely melted and mixture is hot.
  4. Add Flour: Reduce heat to medium-low and quickly stir in all the flour. Cook and stir constantly with a rubber spatula until the mixture comes together into a smooth dough. A few lumps are acceptable. Remove from heat.
  5. Cool the 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.
  6. Add Egg and Vanilla: Add the vanilla extract and the large egg to the dough. Using an electric mixer, beat immediately until the mixture is smooth and homogeneous. It may separate initially but continue mixing until it comes together.
  7. Prepare for Frying: Fit a 16-inch piping bag with a rounded star tip (no larger than 1/2 inch, such as Ateco 845 or 846). Transfer the churro dough into the piping bag.
  8. Pipe and Fry: Carefully pipe the dough into the hot oil in about 6-inch lengths, cutting the dough at the end with clean scissors. Fry no more than 5 churros at a time to avoid overcrowding.
  9. Cook Until Golden: Fry the churros for about 2 minutes per side or until golden brown and crispy. Use tongs to flip them gently halfway through frying.
  10. Drain and Coat: Remove churros from oil and drain briefly on paper towels. While still warm, roll them in the cinnamon-sugar mixture until evenly coated.
  11. Serve: Serve warm with optional chocolate ganache or caramel sauce for dipping. Enjoy your homemade churros fresh for the best texture.

Notes

  • Maintaining the oil temperature is key for crispy churros; too hot and they burn, too cool and they become greasy.
  • Frying only a few churros at a time prevents the oil temperature from dropping.
  • The dough can be sticky; keep the piping bag tips and scissors clean to ensure smooth piping.
  • For variation, try dipping churros in melted chocolate, dulce de leche, or fruit sauces.
  • Leftover churros are best reheated in an oven or air fryer to regain crispness. Avoid microwaving.

Find it online: https://lauracooks.com/crispy-cinnamon-sugar-churros-recipe/