Easy Cinnamon Sugar Churros Recipe for Perfectly Crispy Treats Recipe
This Easy Cinnamon Sugar Churros recipe guides you through making perfectly crispy, golden churros coated with a sweet cinnamon sugar blend. With a simple dough made from basic pantry ingredients, these delightful treats are deep-fried to perfection and ideal for snacking or dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 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
- Prepare the Dough: In a medium saucepan over medium heat, combine water, unsalted butter, granulated sugar, and salt. Stir occasionally and bring this mixture to a rolling boil, ensuring the butter is fully melted and sugar dissolved.
- Incorporate Flour: Remove the saucepan from heat immediately and stir in the sifted all-purpose flour all at once. Mix vigorously until the dough forms a smooth, cohesive ball that pulls away from the sides of the pan.
- Cool and Add Eggs: Let the dough cool for about five minutes to avoid cooking the eggs prematurely. Then, beat in the eggs one at a time, mixing well after each addition until the dough is smooth and shiny. Stir in vanilla extract if using.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Pipe and Fry the Churros: Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-inch-long strips of dough directly into the hot oil, taking care not to overcrowd the pot. Fry the churros until they turn golden brown and crispy, about 2 to 3 minutes per side.
- Drain and Coat: Use a slotted spoon to remove the churros from the oil and drain them on paper towels. While still warm, toss the churros in a bowl containing the cinnamon and granulated sugar mixture to evenly coat them with the signature sweet cinnamon flavor.
Notes
- Maintain the oil temperature at 350°F to ensure churros cook evenly and become crispy without absorbing excess oil.
- If the oil is too hot, the churros will brown too quickly on the outside but remain raw inside.
- You can keep churros warm in a low oven (around 200°F) while frying the remaining batches.
- Serve churros fresh for the best texture; they can become soggy if stored.
- For dipping, try chocolate sauce, caramel, or dulce de leche.
