Crispy Homemade Churros with Cinnamon Sugar

There’s something magical about biting into a warm, crispy churro dusted with cinnamon sugar that transports you straight to bustling Spanish streets or festive Mexican markets. With origins tracing back to Spanish shepherds who fried dough over open fires in the mountains, churros have become a beloved treat across Latin America and beyond. Known as porras in some regions and calentitos in others, these ridged delights represent celebration, comfort, and the simple joy of freshly fried dough. Whether enjoyed as a breakfast dipped in thick hot chocolate, as a fairground snack, or as a dessert at family gatherings, churros have a universal appeal that transcends borders. As you’ll see in the image below of golden, perfectly piped churros, mastering this recipe brings that street food magic right into your kitchen.

Why You’ll Love This Recipe

1. Irresistible Texture: Experience the signature contrast of a shatteringly crisp exterior giving way to a tender, eggy interior that melts in your mouth.
2. Simple Ingredients: Made with pantry staples you likely already have, no fancy equipment required beyond a piping bag.
3. Quick and Rewarding: From mixing to frying, you’ll have fresh churros in under 30 minutes – perfect for spontaneous treats.
4. Crowd-Pleasing Versatility: Easily adaptable for different occasions, from elegant dessert platters to casual family snacks.

Ingredients

• 1 cup (240ml) water
• ½ cup (113g) unsalted butter or margarine (use high-fat European-style for best results)
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 1 cup (125g) all-purpose flour (sifted for lightness)
• 3 large eggs (room temperature for easier incorporation)
• Vegetable oil for frying (approx. 4 cups – use peanut, canola, or sunflower oil with high smoke point)

For the coating:
* ½ cup (100g) granulated sugar
* 1 tablespoon ground cinnamon (Ceylon cinnamon preferred for its delicate flavor)
* Optional: Pinch of ground nutmeg or cardamom for complexity

Equipment Needed

• Heavy-bottomed Dutch oven or deep fryer
• Candy/deep-fry thermometer (crucial for temperature control)
• Piping bag fitted with large star tip (8B or 1M size works perfectly)
• Rubber spatula
• Wooden spoon
• Heatproof slotted spoon or spider strainer
• Paper towel-lined baking sheet
• Shallow dish for cinnamon sugar

Step-by-Step Instructions

1. Prepare Coating Mixture: In a shallow dish, whisk together ½ cup sugar and 1 tablespoon cinnamon. Set aside near your frying station.

2. Heat Oil: Pour 2-3 inches of oil into your Dutch oven. Attach thermometer and heat over medium to 365-375°F (185-190°C). Maintain this temperature throughout frying.

3. Make Choux Pastry Base: In a medium saucepan, combine water, butter, 2 tablespoons sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally until butter fully melts. Notice how the mixture becomes glossy as it boils – this is the water fully incorporating with the fats.

4. Incorporate Flour: Remove pan from heat and immediately add all the flour at once. Vigorously stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the pan sides. This should take about 1 minute. A thin film on the pan bottom is normal.

5. Cool the Dough: Spread dough in pan and let cool for 5-7 minutes. This critical step prevents eggs from cooking when added. The dough should be warm but not hot to touch.

6. Add Eggs and Vanilla: Add eggs one at a time, beating thoroughly after each addition until fully incorporated. After the third egg, beat in vanilla. The dough should be smooth, shiny, and pipeable – thick enough to hold shape but soft enough to squeeze through a piping bag. Check the photo below to see the perfect glossy consistency.

7. Pipe the Churros: Transfer dough to piping bag with star tip. Pipe 5-inch strips directly into hot oil, using kitchen scissors to snip each churro. Work in batches of 4-5 to avoid overcrowding and temperature drops. Pro tip: Pipe onto parchment squares and slide into oil for neater shapes.

8. Fry to Perfection: Fry for 2-3 minutes per side until deep golden brown, turning occasionally. Oil should bubble vigorously around churros. Adjust heat to maintain 365-375°F. Notice how the ridges become beautifully crisp as shown in our image.

9. Drain and Coat: Remove churros with slotted spoon, drain on paper towels for 30 seconds, then immediately roll in cinnamon sugar while still hot. The residual heat helps the coating adhere.

10. Serve Warm: Enjoy immediately! The crispness diminishes as they cool, so serve right away for maximum texture.

Tips for Perfect Results

1. Temperature Control: Use a thermometer religiously. Below 350°F causes greasy churros; above 380°F burns the exterior before the interior cooks.
2. Egg Temperature: Room temperature eggs incorporate better and prevent dough from seizing.
3. Piping Technique: Hold the bag perpendicular to the oil surface and pipe with steady pressure. Don’t coil churros – straight sticks cook evenly.
4. Dough Consistency: If dough becomes too stiff to pipe, beat in 1 teaspoon warm water. Too runny? Chill for 10 minutes.
5. Fresh Oil: Never reuse oil from savory foods. Strain and reuse churro oil up to 3 times if stored properly.

Storage and Make-Ahead Instructions

Churros taste best fresh but can be revived:
– Short-term storage: Keep unsugared churros on a wire rack at room temperature for up to 4 hours. Re-crisp in 375°F oven for 3 minutes before sugaring.
– Freezing raw dough: Pipe shapes onto parchment-lined sheets and freeze solid. Transfer to bags for up to 3 months. Fry frozen, adding 1 minute to cooking time.
– Freezing cooked: Freeze unsugared fried churros in single layers. Reheat at 400°F for 8-10 minutes, then sugar.
– Dough refrigeration: Store unused dough in piping bag for 24 hours. Bring to room temperature before piping.

Variations and Substitutions

1. Chocolate-Dipped: Melt 8oz dark chocolate with ½ cup heavy cream for dipping. Add orange zest for Spanish flair.
2. Stuffed Churros: After frying, inject with dulce de leche, chocolate ganache, or fruit curd using a piping tip.
3. Gluten-Free: Substitute 1:1 gluten-free flour blend (add ¼ tsp xanthan gum if not included).
4. Savory Twist: Omit sugar in dough and coating. Add 1 tsp smoked paprika and ½ cup grated cheese to dough. Serve with romesco sauce.

Maddy’s Tips for Success

“After testing dozens of batches, these are my non-negotiable tips for churro perfection:”
– The Sizzle Test: No thermometer? Drop a bread cube in oil – it should bubble vigorously and brown in 60 seconds when ready
– Double-Pipe Technique: For extra-crispy ridges, pipe each churro slightly longer than needed, then cut to size in oil
– Sugar Timing: Coat within 1 minute of frying – steam helps sugar adhere better
– Egg Adjustment: In humid climates, use 2 whole eggs + 1 yolk for firmer dough
– Fry Management: Keep a bowl of water nearby to extinguish potential oil fires (safety first!)

Frequently Asked Questions

Q: Can I bake instead of fry?
A: While not traditional, pipe dough onto parchment-lined sheets. Brush with melted butter and bake at 425°F for 18-22 minutes. Texture will be puffier and less crisp.

Q: Why are my churros raw inside?
A: Oil temperature is too high, causing exterior to brown before interior cooks. Maintain 365-375°F and ensure churros aren’t thicker than your thumb.

Q: Can I use a different coating?
A: Absolutely! Try: 1) Turbinado sugar for crunch 2) Matcha powder + sugar 3) Crushed freeze-dried berries 4) Chocolate shavings.

Q: My dough keeps clogging the tip. Solutions?
A: This happens when dough is too thick. Beat in warm water 1 tsp at a time. Ensure star tip opening is at least ½-inch wide.

Q: How do I prevent oil splatters?
A: Pat churros dry before sugaring, and gently lower them into oil using tools. Never drop from height.

Q: Can I make these egg-free?
A: Yes, but texture changes significantly. Replace eggs with ½ cup applesauce + 1 tsp baking powder. Expect cakier results.

Nutrition Information

While churros are an occasional treat, they provide quick energy from carbohydrates. Cinnamon offers antioxidants, and using quality oils means primarily unsaturated fats. Each churro (5-inch) contains approximately 120 calories. Balance by serving with fresh fruit skewers or dark chocolate (rich in flavonoids) for dipping. Remember – joy is also nourishment!

Serving Suggestions

1. Classic Spanish Style: Serve with thick hot chocolate for dipping. Make it by simmering 1 cup milk with 4oz chopped dark chocolate and a cinnamon stick until velvety.
2. Dessert Charcuterie: Create a churro board with dipping stations – chocolate sauce, caramel, berry coulis, and whipped cream. Add fresh fruit for color.
3. Churro Ice Cream Sandwiches: Sandwich a scoop of vanilla bean ice cream between two churros. Roll edges in crushed nuts or mini chocolate chips.

As you can see in the accompanying image, perfectly executed churros are a golden-brown work of art. The ridged exterior glistening with cinnamon sugar promises that sublime crunch we all crave. Whether you’re making these for a special brunch or a cozy movie night, the smell alone will have everyone gathering in the kitchen. I’d love to hear about your churro adventures – tag your creations with #HomemadeChurroMagic!