Crisp Homemade Churros with Cinnamon Sugar

These homemade churros have crisp, ridged edges and a tender center, finished with a generous coat of cinnamon sugar. The dough comes together on the stovetop, then gets piped into hot oil in manageable lengths. A sturdy piping bag and a large star tip make shaping easier; a thermometer helps keep the oil at a steady temperature.

Recipe at a glance

• Yield: About 12 churros, 4 to 5 inches long
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: About 45 minutes

Ingredients

• ½ cup (100 g) granulated sugar, divided
• 1 teaspoon ground cinnamon
• 1 cup (240 ml) water
• 2 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon fine salt
• 1 cup (120 g) all-purpose flour
• 2 large eggs, at room temperature
• ½ teaspoon vanilla extract
• Neutral oil, such as canola or vegetable oil, for frying

Instructions

1. Prepare the coating and equipment. In a shallow bowl, stir together ½ cup sugar and the cinnamon. Set a wire rack over a rimmed baking sheet nearby. Fit a sturdy piping bag with a large open-star tip, about ½ inch wide. A star tip gives the churros their ridges. Keep a pair of kitchen scissors ready for cutting the dough.
2. Heat the oil. Pour oil into a heavy, deep pot to a depth of about 2 inches, making sure the pot is no more than half full. Clip a thermometer to the side. Heat the oil over medium heat to 350°F while you make the dough. Adjust the burner as needed to hold that temperature.
3. Cook the dough. In a medium saucepan, combine the water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts. Remove the pan from the heat and add the flour all at once. Stir firmly until no dry flour remains and the mixture forms a thick ball that pulls away from the sides of the pan.
4. Cool briefly, then add the eggs. Let the dough stand for about 5 minutes so it is no longer steaming heavily. Beat in the eggs one at a time, mixing well after each addition. The dough will look slippery or separated at first; keep stirring until it becomes smooth, thick, and glossy. Mix in the vanilla, then spoon the dough into the piping bag.
5. Pipe and fry in small batches. Carefully pipe 4- to 5-inch lengths into the oil, holding the tip close to the surface and cutting each length free with the scissors. Fry only 3 or 4 at a time so the pot is not crowded and the oil temperature does not drop sharply. Turn once and cook for about 3 to 4 minutes total, until evenly golden and crisp. If they brown too quickly, lower the heat slightly; if they are pale and oily, let the oil return to temperature before the next batch.
6. Drain and coat. Lift the churros out with a slotted spoon or spider and let excess oil drip back into the pot. Set them on the rack for about 30 seconds, then roll them in the cinnamon sugar while still warm. Repeat with the remaining dough, checking the oil temperature between batches.

Tips, serving ideas, and storage

Serve the churros warm, on their own or with a small bowl of melted chocolate or dulce de leche for dipping. For a simple variation, leave out the cinnamon and use plain sugar, or add a pinch of finely grated orange zest to the coating.

Use a strong piping bag rather than a thin disposable one, since the dough is firm. If piping directly into the pot feels awkward, pipe short lengths onto small squares of parchment and carefully slide each one into the oil, parchment-side up; lift away the paper with tongs as it releases. Keep hands and utensils dry around the fryer.

Churros are best shortly after frying. If you have leftovers, cool them completely and store them in a loosely covered container at room temperature for up to one day. Re-crisp on a baking sheet in a 350°F oven for about 5 to 8 minutes, then serve promptly. The sugar coating may soften during storage, and refrigeration is not recommended for this recipe.

For hot-oil safety, use a deep, stable pot, keep water away from the oil, and never leave the pan unattended. Avoid crowding the pot, and turn off the heat if the oil begins to smoke. USDA food-safety guidance also advises keeping water away from hot frying oil.

The cooked-dough and piping approach is also used in King Arthur Baking’s churro recipe; the quantities and instructions here are developed for this version.

Sources

• King Arthur Churros Recipe
• USDA Deep-Fat Frying Safety