Homemade Churros with Cinnamon Sugar
Crispy ridged fried dough rolled in cinnamon sugar straight from the fryer. The kind that makes people ask if you bought them somewhere.
- Total time
- 30 min
- Servings
- 4
- Calories
- 340
- Protein
- 5g
Ingredients
- 1 cup water
- ½ cup unsalted butter, cut into cubes
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 Vegetable oil, for frying (about 2 inches deep in the pan)
- ½ cup granulated sugar (cinnamon sugar coating)
- 1.5 tsp ground cinnamon (cinnamon sugar coating)
- ½ cup heavy cream (chocolate dipping sauce)
- 3 oz dark chocolate, finely chopped (chocolate dipping sauce)
- ¼ tsp ground cinnamon (chocolate dipping sauce)
Instructions
- 1
Make the cinnamon sugar first so it is ready the moment churros come out of the fryer. Combine the sugar and cinnamon in a wide shallow bowl or plate — wide enough that you can roll a full churro in it easily. Set aside right next to where you will be draining the churros.
- 2
If making the dipping sauce, heat the heavy cream in a small saucepan over low heat until it just begins to steam — do not let it boil. Pour it over the chopped dark chocolate in a bowl. Add the cinnamon. Let it sit for 1 minute undisturbed, then stir gently from the center outward until fully smooth and glossy. Set aside.
- 3
Make the choux dough. In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium-high heat, stirring occasionally, until the butter is fully melted and the mixture comes to a rolling boil.
- 4
As soon as the liquid reaches a full boil, remove the pan from the heat immediately. Add all of the flour at once and stir vigorously with a wooden spoon. The dough will clump together quickly — keep stirring hard until all flour is incorporated and the dough forms a smooth ball that pulls away cleanly from the sides of the pan. This takes about 1 minute of vigorous stirring.
- 5
Return the pan to low heat and cook the dough for 30 more seconds, stirring constantly. This dries it out slightly and is important for the final texture. Remove from heat again.
- 6
Let the dough cool for 3 to 4 minutes — you want it warm but not hot enough to cook the eggs when you add them. Test by pressing the back of your hand against the side of the pan. If it feels warm but not painful, you are ready to add the eggs.
- 7
Add the eggs one at a time. Add the first egg and stir immediately and hard — the dough will look broken and slippery at first. Keep stirring until it fully incorporates and the dough looks smooth and glossy again. Then add the second egg and repeat. Add the vanilla with the second egg. The finished dough should be smooth, thick, and slightly sticky — it should hold a shape when scooped.
- 8
Transfer the dough to a piping bag fitted with a large open star tip — Wilton 1M or Ateco 845 are ideal.
- 9
Pour vegetable oil into a large deep skillet or pot to a depth of about 2 inches. Heat over medium heat until it reaches 360 to 375 degrees F. Use a candy thermometer or kitchen thermometer.
- 10
Once the oil is at temperature, hold the piping bag directly over the oil and pipe a 4 to 6 inch strip of dough into the oil, then use kitchen scissors to cut it off cleanly from the bag. Pipe 3 to 4 churros at a time — do not overcrowd the pan.
- 11
Fry each churro for 2 to 3 minutes per side, turning with tongs, until deep golden brown on all sides. They should be firm to the touch and look caramelized, not pale.
- 12
Remove the churros from the oil with tongs and place them on a plate lined with paper towels for about 30 seconds to drain off excess oil.
- 13
While still warm, transfer the churros directly to the cinnamon sugar plate and roll them gently, turning to coat on all sides.
- 14
Repeat with the remaining dough, checking the oil temperature between batches and adjusting the heat as needed to keep it in the 360 to 375 degree F range.
- 15
Pile the coated churros on a serving plate and serve immediately with the chocolate dipping sauce on the side. Churros are at their absolute best within the first 15 to 20 minutes of frying.
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