Ingredients
Cinnamon Sugar Coating
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
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)
- Vegetable oil, for frying (1 1/2 – 2 cups)
Instructions
- Prepare your workstation: Combine 1/2 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl for the cinnamon sugar coating. Line a large plate with a double layer of paper towels to drain cooked churros. Fill a large pot or deep skillet with 1 1/2 to 2 cups of vegetable oil for frying.
- Make the churro dough: In a medium saucepan, heat butter. Add water, 2 tablespoons sugar, vanilla extract, 3/4 teaspoon cinnamon, and salt. Bring to a simmer while occasionally stirring for about 5 minutes. Remove from heat and stir in the flour vigorously with a wooden spoon until the mixture forms a smooth ball of dough.
- Cool the dough: Allow the dough to cool for 10 minutes or until it is just warm to the touch. This prevents the eggs from cooking when added in the next step.
- Heat the oil: While the dough is cooling, heat the oil over medium-high heat until it reaches 360°F (180°C), ideal for frying churros crisply.
- Add eggs to the dough: Beat one egg into the warm dough thoroughly until fully incorporated, even if it seems difficult at first. Then add the second egg and repeat until the dough forms a smooth consistent batter ready for piping.
- Pipe the churros: Transfer the dough into a strong, double-lined pastry bag fitted with a large open star tip (e.g., Wilton 1M or Ateco 845/846). Lightly oil scissors to cut dough strips.
- Fry the churros: Carefully pipe 5-6 inch strips of dough directly into the hot oil, cutting the ends with the oiled scissors. Fry in batches of 4-5 churros to avoid overcrowding.
- Cook until golden: Fry churros until golden brown, approximately 2 minutes per side, turning them to ensure even coloring.
- Drain and coat: Remove churros using a slotted spoon and place them on the paper towel-lined plate to drain excess oil. Then roll warm churros in the prepared cinnamon sugar coating until fully covered.
- Serve and enjoy: Repeat frying and coating with remaining dough. Serve churros warm with melted chocolate, caramel sauce, fresh fruit, or ice cream for a delightful dessert or snack.
Notes
- Ensure the oil temperature stays consistent at 360°F to achieve crispy churros without sogginess.
- Use a strong pastry bag with a large star tip for the traditional ridged churro shape.
- Allow dough to cool before adding eggs to prevent scrambling.
- Do not overcrowd the frying pot to maintain oil temperature and even cooking.
- Consume churros immediately for best texture, as they can become soggy when cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
