Easy Cinnamon Sugar Churros Recipe for Perfectly Crispy Treats Recipe
This Easy Cinnamon Sugar Churros recipe delivers perfectly crispy, golden fried treats coated in a sweet cinnamon sugar blend. With a simple dough made from pantry staples and fried to perfection, churros make a delightful snack or dessert that’s quick and satisfying to prepare at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 12-15 churros
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Ingredients
Churros Dough
- 1 cup all-purpose flour (best sifted for a smooth batter)
- 1 cup water (brings the dough together)
- 2 tablespoons unsalted butter (room temperature or melted)
- 2 tablespoons granulated sugar (just a touch for balance)
- 1 pinch salt (enhances flavors)
- 2 large eggs (adds structure and moisture)
- 1 teaspoon vanilla extract (optional for aroma)
Frying
- 2 cups vegetable oil (for deep frying)
Coating
- 1 cup granulated sugar (for sweet coating)
- 2 teaspoons ground cinnamon (signature spice)
Instructions
- Make the Dough: Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Bring to a rolling boil, stirring occasionally to melt and blend ingredients.
- Add Flour: Remove the pan from heat and stir in the sifted flour quickly until a smooth dough ball forms without lumps.
- Cool Dough: Let the dough cool for 5 minutes to ensure it doesn’t cook the eggs when added.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition until fully integrated, then stir in vanilla extract for flavor.
- Heat Oil: Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain consistent frying temperature.
- Pipe and Fry Churros: Using a piping bag fitted with a star tip, pipe 4-inch strips of dough directly into the hot oil without overcrowding. Fry until churros are golden brown and crispy, about 2–4 minutes per batch.
- Drain Excess Oil: Remove churros with a slotted spoon and drain on paper towels to remove excess oil, keeping them warm.
- Coat in Cinnamon Sugar: While still warm, toss the churros in a bowl of granulated sugar mixed with ground cinnamon until evenly coated.
Notes
- Ensure oil temperature stays steady at 350°F to prevent greasy or undercooked churros.
- Use a star-shaped piping tip for traditional churro ridges and texture.
- Work quickly when piping dough into hot oil to maintain the right shape and avoid clumping.
- For extra flavor, consider adding a pinch of nutmeg to the cinnamon sugar coating.
- Churros are best enjoyed fresh and warm for optimal crispness.
