Easy Crispy Homemade Churros with Cinnamon Sugar
shared by Nibblore Español
These churros are crisp and golden on the outside, tender inside, and generously coated in fragrant cinnamon sugar. A firm, cooked dough helps them hold their ridges and prevents them from absorbing too much oil. Serve them freshly fried for breakfast or a sweet snack, either on their own or with hot chocolate for dipping. • Use a heavy-duty piping bag, preferably plastic-coated cloth or silicone; the dough is too firm for a thin disposable bag. • Monitor the oil temperature carefully: below 170°C, the churros absorb oil; above 190°C, they brown before the centers cook through. • Do not make the churros excessively thick or pipe them through a plain tip, as the centers may remain doughy while the outsides harden. • If air pockets appear while piping, stop squeezing and compact the dough inside the bag again before continuing. • Replace the butter with 25 g sunflower oil to make the dough dairy-free. • You can use mild olive oil instead of sunflower oil, though it will add a more pronounced flavor. • For a cinnamon-free coating, omit the cinnamon and mix the sugar with 1 teaspoon finely grated orange zest. Churros are best served freshly fried. Let leftovers cool uncovered until they stop steaming, then store them in an airtight container at room temperature for 1 day; reheat on a wire rack in an oven preheated to 200°C for 5–7 minutes. They can also be frozen for up to 1 month and reheated directly from frozen at 200°C for 9–11 minutes; refrigeration and microwave reheating are not recommended.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Intermediate
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Save recipeIngredients
- 100 ggranulated sugar
- 1 ½ tspground cinnamon
- 250 mlwater
- 30 gunsalted butter
- 1 tbspgranulated sugar
- ½ tspfine salt
- 150 gall-purpose flour
- 750 mlsunflower oil, for frying
Instructions
- 1Combine the 100 g sugar and cinnamon on a wide plate. Set a wire rack over a baking sheet, then fit a sturdy piping bag with a large 10–12 mm closed-star tip. Do not use a plain tip, as the ridges help the churros fry evenly.
- 2Place the water, butter, 1 tablespoon sugar, and salt in a medium heavy-bottomed saucepan. Heat over medium-high heat until the butter melts and the liquid reaches a vigorous boil, about 3–4 minutes.
- 3Temporarily remove the saucepan from the heat, add all the flour at once, and stir vigorously with a wooden spoon until no dry patches remain. Return the pan to medium-low heat and stir for 2–3 minutes, pressing and folding the dough until it forms a smooth ball, pulls away from the sides, and leaves a thin film on the bottom.
- 4Transfer the dough to a bowl and spread it against the sides. Let it cool for 5 minutes, until still warm but safe to touch briefly. Load the dough into the piping bag in two batches, pressing it toward the tip to remove air pockets.
- 5Pour the oil into a heavy 20–22 cm saucepan; it should be at least 4 cm deep. Heat it over medium heat to 180°C, checking the temperature with a kitchen thermometer. Have clean, lightly oiled kitchen scissors ready.
- 6Hold the piping bag about 3 cm above the oil and pipe 3 or 4 strips, each 10–12 cm long, cutting each one with the scissors. Fry without crowding for 3–4 minutes, turning several times, until deeply golden, firm on the outside, and no longer bubbling vigorously. Keep the oil between 175 and 185°C throughout frying.
- 7Remove the churros with a slotted spoon and drain them on the wire rack for 30 seconds. While still hot, roll them in the cinnamon sugar until completely coated. Repeat with the remaining dough, allowing the oil to return to 180°C between batches, and serve immediately.