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Cinnamon Sugar Fried Churros Recipe

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4.2 from 2 reviews

This classic churros recipe yields crispy, golden-fried Spanish-style dough pastries coated in cinnamon sugar. Perfect for dipping in chocolate ganache or caramel sauce, these delightful treats are made from a simple choux-like dough cooked in hot oil until golden and crunchy.

Ingredients

Churros Dough

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour (scoop and level to measure)
  • 1 large egg
  • 1/2 tsp vanilla extract

For Frying

  • Vegetable oil, for frying (enough to fill about 1.5 inches in the pot)

Cinnamon Sugar Coating

  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. Prepare Cinnamon Sugar Coating: Whisk together 1/2 cup granulated sugar and 3/4 teaspoon ground cinnamon in a shallow dish and set aside to coat the churros after frying.
  2. Heat the Oil: Pour about 1.5 inches of vegetable oil into a large pot or deep skillet and heat over medium-high until the oil reaches 360°F (182°C). Adjust heat as needed to maintain this temperature during frying.
  3. Make Dough Base: In a large saucepan, combine 1 cup water, 1/4 cup diced unsalted butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring the mixture to a boil over medium-high heat.
  4. Add Flour: Reduce heat to medium-low and add 1 cup all-purpose flour all at once. Stir constantly with a rubber spatula until the mixture forms a smooth dough that pulls away from the sides of the pan. A few lumps are acceptable.
  5. Cool Dough: Transfer the dough to a large mixing bowl and let it cool for 5 minutes to avoid cooking the egg in the next step.
  6. Incorporate Egg and Vanilla: Add 1/2 teaspoon vanilla extract and 1 large egg to the dough. Using an electric mixer, beat the mixture until it comes together smoothly. It may initially look separated but continue mixing until fully combined.
  7. Prepare Piping Bag: Transfer the dough to a 16-inch piping bag fitted with a rounded star tip no larger than 1/2 inch in diameter (Ateco 845 or 846 recommended).
  8. Pipe Churros into Oil: Carefully pipe about 6-inch lengths of dough into the hot oil. Cut the dough off with clean scissors. Fry no more than 5 at a time to maintain the oil temperature.
  9. Fry Until Golden: Cook the churros for approximately 2 minutes on each side until they are golden brown and crispy.
  10. Drain and Coat: Remove churros with a slotted spoon and place them on paper towels briefly to drain excess oil. While still warm, roll them in the prepared cinnamon sugar mixture until coated evenly.
  11. Serve: Repeat piping and frying with remaining dough. Serve churros warm with optional chocolate ganache or caramel sauce for dipping.

Notes

  • Maintain oil temperature at 360°F to ensure churros cook evenly without absorbing too much oil.
  • Use a heavy-bottomed pot or deep skillet for stable oil temperature during frying.
  • If churros start to brown too quickly, reduce the heat slightly.
  • A rounded star tip pipe creates the traditional ridges on churros for better crispiness and sugar adherence.
  • Serve immediately for crispiest texture; leftover churros can be reheated in a toaster oven for best results.

Find it online: https://yumntasty.com/cinnamon-sugar-fried-churros-recipe/