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Classic Cinnamon Sugar Churros Recipe

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★★★★★

4.9 from 113 reviews

This classic churros recipe yields crispy, golden fried pastries with a soft interior, perfectly coated in cinnamon sugar. Made from a simple dough of water, milk, butter, and flour, then fried to perfection and rolled in a cinnamon-sugar blend, churros are an irresistible treat commonly enjoyed as a sweet snack or dessert.

Ingredients

Scale

Dough

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs, cold

Topping

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Frying

  • Vegetable oil or canola oil, for frying (about 2 inches deep)

Instructions

  1. Prepare the dough base: In a medium saucepan, combine water, whole milk, unsalted butter, sugar, and salt. Bring the mixture to a boil over medium heat while stirring frequently to melt the butter and dissolve the sugar.
  2. Add the flour: Remove the pan from heat and immediately stir in the all-purpose flour all at once with a wooden spoon. Return the pan to medium heat and cook the mixture, stirring constantly for about 2 minutes, until the dough forms a smooth ball and a thin film appears on the pan’s bottom, ensuring the flour is partially cooked and excess moisture is released.
  3. Cool and incorporate eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat the dough for 2 minutes to cool it slightly. Add the cold eggs one at a time, fully incorporating each egg before adding the next. Continue beating until the dough is smooth and forms a thick ribbon when lifted.
  4. Heat oil for frying: In a deep pot or fryer, heat vegetable or canola oil to 370°F (use a clip-on thermometer to monitor). Maintain oil temperature between 350°F and 370°F throughout frying for optimal crispiness.
  5. Pipe and fry churros: Fit a pastry bag with a large open star tip (Wilton 1M recommended), transfer the dough into the bag, and pipe 6-inch lengths directly into the hot oil. Use scissors to cut the dough. Fry churros for 1 1/2 minutes on each side or until evenly golden brown, flipping with tongs. Fry in batches of 5-6 to avoid overcrowding.
  6. Drain and coat: Remove fried churros with a slotted spoon and drain on paper towels. While still warm, roll churros in a cinnamon and granulated sugar mixture until fully coated. Serve immediately for best texture and flavor.

Notes

  • Using cold eggs is important for proper dough consistency and structure.
  • Keep the oil temperature steady to ensure churros cook evenly and don’t absorb too much oil.
  • If you don’t have a pastry bag or star tip, you can use a ziplock bag with a corner cut, but the ridges help create the traditional crispy texture.
  • Serve churros with dipping sauces like chocolate or dulce de leche for added indulgence.
  • Store any leftovers in an airtight container and reheat in an oven or air fryer to restore crispiness.

Keywords: churros, fried dough, cinnamon sugar churros, Spanish dessert, easy churros recipe, homemade churros

Find it online: https://mjrecipe.com/classic-cinnamon-sugar-churros-recipe/