Churros with Cinnamon Sugar
Churros with Cinnamon Sugar are golden, crispy-on-the-outside, soft-on-the-inside fried dough pastries dusted with a sweet cinnamon-sugar coating. This popular Spanish and Latin American street treat is perfect served fresh and warm, often dipped in rich chocolate sauce or dulce de leche
Ingredients
For the Dough:
- 1 cup water
- 2½ tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
Optional for Serving:
- Chocolate sauce
- Dulce de leche
- Whipped cream
Instructions
- Make the dough: In a saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil. Remove from heat and immediately stir in flour until a dough forms.
- Cool and add egg: Let dough cool for 5 minutes. Then add egg and vanilla, mixing until fully combined and smooth. The dough will be thick.
- Heat the oil: Fill a deep skillet or pot with 2 inches of vegetable oil. Heat to 350°F (175°C).
- Pipe the churros: Transfer dough to a piping bag fitted with a large star tip. Pipe 4–6-inch strips into the hot oil, using scissors to cut dough as you go. Fry 4–5 churros at a time until golden brown, about 2–3 minutes per side.
- Drain and coat: Remove churros with a slotted spoon and drain on paper towels. While still warm, roll them in cinnamon sugar to coat evenly.
- Serve: Serve churros warm with chocolate sauce, dulce de leche, or just as they are.
Notes
- Make sure oil stays at 350°F for even frying. Too hot = burnt outside, raw inside.
- Dough can be made ahead and refrigerated for a few hours; bring to room temp before frying.
- For a shortcut, use a French star piping tip (Wilton 1M or similar) for the classic churro shape.
- Best eaten fresh, but you can reheat leftovers in the oven for crispiness.