Classic Cinnamon Sugar Churros
Crispy fried churros coated in cinnamon sugar, a beloved American dessert snack. Made with a simple choux dough fried to golden perfection and rolled in a cinnamon-sugar blend for a comforting treat.
Ingredients
Check ingredients as you go.
- Dough
- Frying
- Coating
Let’s make it
Dough
In a medium saucepan, combine water, unsalted butter, granulated sugar (15 g), and salt. Heat over medium heat until the mixture reaches a boil and the butter is fully melted.
Dough
Remove the saucepan from heat. Immediately add the sifted all-purpose flour to the hot water mixture and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Dough
Let the dough cool for 5 minutes. Then transfer it to a mixing bowl. Add the beaten eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and sticky but holds shape.
Frying
Heat vegetable oil in a deep, heavy-bottomed pan or deep fryer to 190°C (375°F). Use a thermometer to monitor the temperature for consistent frying.
Frying
Transfer the dough to a pastry bag fitted with a large star tip. Carefully pipe 10 cm long strips of dough directly into the hot oil. Fry the churros in small batches to avoid overcrowding.
Frying
Fry churros until they are golden brown and crisp, about 2 to 3 minutes per side. Use a slotted spoon to turn them as needed to ensure even frying.
Coating
Remove the fried churros from oil and drain on paper towels briefly. While still warm, roll the churros in a bowl containing the cinnamon and granulated sugar mix to coat evenly.
Serve churros warm for best texture and flavor. Optionally, serve with chocolate sauce or caramel dip as desired for dipping.
Tips & notes
Make sure the oil temperature is maintained consistently to achieve crispy churros without absorbing too much oil. If the dough is too stiff after adding eggs, add a teaspoon of water. Use a star tip for the characteristic ridges on churros, which helps the sugar stick better.
Saving it for later
Store leftover churros in an airtight container at room temperature for up to 1 day. Reheat by frying briefly again or warming in a hot oven to restore crispness. Do not refrigerate as they will become soggy.
Reheating
Reheat churros in a preheated oven at 190°C (375°F) for 5-7 minutes or briefly refry in hot oil until crispy and warmed through. Avoid microwaving to keep the texture crisp.
