Description
Enjoy classic, crispy, and sweet homemade churros with a perfect cinnamon sugar coating. This easy recipe uses simple ingredients and deep frying to create golden-brown churros that are fluffy on the inside and crunchy on the outside, ideal for a delightful dessert or snack.
Ingredients
Scale
For Coating
- â…“ cup granulated sugar
- ½ tablespoon ground cinnamon
Dough
- 1 cup water
- 5 tablespoons butter
- 2 tablespoons granulated sugar
- ¾ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
For Frying
- 1 quart vegetable oil (suitable for deep frying; add more if needed for deep fryer size)
Instructions
- Prepare Cinnamon Sugar Coating: In a shallow dish, combine ⅓ cup granulated sugar and ½ tablespoon ground cinnamon. Set aside for coating the churros after frying.
- Make the Dough: In a medium saucepan, bring 1 cup water, 5 tablespoons butter, 2 tablespoons granulated sugar, and ¾ teaspoon salt to a boil over medium heat. Remove from heat and immediately stir in 1 cup all-purpose flour until mixture forms a ball and pulls away from the sides of the pan. Let the mixture cool slightly.
- Add Eggs: Transfer the dough to a mixing bowl. Beat in 2 large eggs one at a time, mixing thoroughly after each addition until the dough is smooth and shiny.
- Heat Oil: In a deep fryer or heavy large pot, heat vegetable oil to 375°F (190°C). Make sure the oil is deep enough to submerge the churros completely.
- Pipe and Fry Churros: Using a pastry bag fitted with a large star tip, pipe strips of dough directly into the hot oil, cutting them to desired length (about 4-6 inches). Fry the churros in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per batch.
- Drain and Coat: Remove churros with a slotted spoon and drain on paper towels. Immediately roll each churro in the cinnamon sugar mixture to coat evenly.
- Serve: Serve churros warm, optionally with chocolate sauce or dulce de leche for dipping.
Notes
- Ensure the oil temperature is stable at 375°F to achieve crispy and evenly cooked churros without absorbing excess oil.
- Do not overcrowd the fryer; fry churros in small batches for best results.
- Adding eggs one at a time is crucial for a smooth dough texture.
- For a variation, try sprinkling powdered sugar or serving with a caramel dipping sauce instead of cinnamon sugar.
