Description
This classic churros recipe delivers crispy, cinnamon-sugar coated fried dough sticks, perfect for a delightful snack or dessert. The dough is made with simple ingredients including milk, butter, eggs, and flour, piped into hot oil and fried until golden brown, then generously tossed in a cinnamon sugar mixture for that iconic flavor.
Ingredients
Scale
For the Dough
- ½ cup milk
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 tablespoon organic sugar
- ½ cup water
- 1 cup all-purpose flour
- 3 large eggs
For Frying
- Vegetable oil, enough for deep frying (about 2 cups)
For Coating
- 1 tablespoon ground cinnamon
- 1 tablespoon plus 1 cup organic sugar
- ½ cup sugar
Instructions
- Prepare the Cinnamon Sugar Mixture: In a medium bowl, whisk together the ground cinnamon, ½ cup sugar, and 1 cup organic sugar. Set this mixture aside to coat the churros after frying.
- Make the Dough: In a saucepan over medium-high heat, combine the milk, unsalted butter, salt, 1 tablespoon organic sugar, and ½ cup water. Bring this to a simmer. Quickly add the all-purpose flour and use a wooden spoon to mix vigorously against the side of the pan for about 30 seconds until a dough forms and pulls away from the pan.
- Cool the Dough Slightly: Remove the dough from heat and transfer it into the bowl of a stand mixer. Let it cool for 5 to 7 minutes to avoid cooking the eggs in the next step.
- Incorporate the Eggs: Using a stand mixer fitted with the paddle attachment on medium-low speed, add the eggs one at a time, fully incorporating each before adding the next. Scrape the sides of the bowl to ensure even mixing. The dough will become smooth and pipeable.
- Heat Oil for Frying: Pour vegetable oil into a small saucepan until it fills halfway. Heat the oil on medium-high using a deep-fry thermometer to monitor the temperature, bringing it to 350°F (177°C), ideal for frying churros.
- Pipe and Fry the Churros: Fit a piping bag with a star tip and fill it with the dough. Carefully pipe 4 to 5-inch strips into the hot oil, cutting the dough with a knife quickly to release each churro. Fry 2 to 3 pieces at a time, cooking each side for about 2 minutes or until they turn a light golden brown.
- Coat and Cool: Remove the fried churros using a slotted spoon and immediately toss them in the prepared cinnamon sugar mixture to coat evenly. Then, place the churros on a cooling rack to drain excess oil and cool slightly.
- Serve: Serve the churros warm. Optional dipping sauces include caramel, chocolate, or raspberry sauce, which complement the cinnamon sugar coating beautifully.
Notes
- Maintain the oil temperature at 350°F to ensure churros cook evenly and become crispy without absorbing excess oil.
- Letting the dough cool before adding eggs prevents the eggs from cooking prematurely and helps achieve the right dough consistency for piping.
- Use a star-shaped piping tip for the traditional ridged texture on churros.
- Churros are best enjoyed fresh and warm but can be reheated in an oven for a few minutes to regain crispiness.
- Alternative dipping sauces like dulce de leche or vanilla glaze also pair well with churros.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Keywords: churros, cinnamon sugar churros, fried dough sticks, Spanish dessert, homemade churros, easy churros recipe
