There’s something downright magical about biting into a freshly fried churro—that satisfying *crunch* giving way to a tender, almost custardy center, all wrapped in a cloak of warm cinnamon sugar. I still remember my first encounter with real churros at a Barcelona street cart at 2 AM, the paper bag practically glowing with golden sticks of joy. That’s the experience we’re recreating today—no passport required.
This isn’t just another churro recipe—it’s your ticket to achieving fairground perfection at home. We’re talking crispy ridges that shatter like stained glass, interiors as fluffy as a just-steamed bao, and that iconic cinnamon-sugar crust that clings like your favorite sweater.
Why This Recipe Works
- Oil temp mastery: 375°F is the Goldilocks zone—hot enough to crisp, cool enough to cook through without greasiness. Why? Too hot burns the exterior; too low makes them oily.
- Panade power: Boiling the butter-water mixture first (a French pastry trick) gelatinizes the flour’s starch, creating a dough that puffs dramatically.
- Egg enrichment: Whole eggs add richness and structure, unlike recipes that skimp for a “lighter” result (which often just means drier).
Essential Ingredients & Tools
Ingredients for the Dough
- 1 cup water (creates steam for a light interior; bottled water avoids chlorine flavors)
- ½ cup unsalted butter (or margarine for dairy-free; salted butter works but reduce added salt)
- 2 tbsp granulated sugar (balances savoriness; coconut sugar works but darkens the dough)
- ¼ tsp salt (enhances flavor; skip if using salted butter)
- 1 cup all-purpose flour (or gluten-free 1:1 blend with xanthan gum)
- 2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water, though texture will be denser)
Ingredients for Coating
- ½ cup granulated sugar (superfine sugar adheres best)
- 1 tbsp ground cinnamon (Vietnamese cinnamon has the most complex flavor)
Tools You’ll Need
- Heavy Dutch oven (or deep cast-iron skillet; thin pots scorch the oil)
- Star piping tip (½-inch) (or a zip-top bag with a corner cut—just lose the ridges)
- Candy thermometer (or IR thermometer; frying without one is like driving blindfolded)
- Slotted spoon (tongs crush delicate churros)
How to Make Cinnamon-Dusted Churros
- Heat the oil with precision: Pour 3 inches of neutral oil (vegetable, canola) into your pot. Attach the thermometer and heat to 375°F. Pro tip: Toss in a bread cube—if it browns in 60 seconds, you’re golden.
- Cook the dough base: In a saucepan, combine 1 cup water, ½ cup butter, 2 tbsp sugar, and ¼ tsp salt. Bring to a rolling boil—this hydrates the flour properly. Off heat, dump in 1 cup flour at once. Stir violently until it forms a ball and leaves a film on the pan (this “panade” step is non-negotiable).
- Incorporate the eggs: Let dough cool 3 minutes (to avoid scrambled eggs). Beat in 2 eggs one at a time until glossy. The dough should ribbon off the spoon—if stiff, add 1 tsp hot water.
- Pipe like a pro: Load dough into a pastry bag with the star tip. Hold 2 inches above oil and pipe 4-inch ropes, cutting with scissors. Fry 3-4 at a time (overcrowding drops oil temp).
- Fry to golden glory: Cook 2-3 minutes, flipping once, until deep amber. Drain on paper towels for 30 seconds—this blotting step ensures sugar sticks.
- Coat while hot: Roll churros in the ½ cup sugar and 1 tbsp cinnamon mix immediately. For full coverage, toss them in a paper bag with the sugar and shake.
Pro Technique
The Double-Fry Secret
- First fry at 325°F for 90 seconds to cook the interior. Drain and rest 10 minutes.
- Second fry at 375°F for 60 seconds for ultimate crispness. Why? The rest period lets steam escape, preventing sogginess.
Shape Hacks
- Pipe onto parchment squares, freeze 10 minutes, then fry parchment and all—the paper slips off once churros set.
- For churro loops, pipe circles and fry with a slotted spoon to maintain shape.
Perfect Pairings
Complementary Dishes
- Dark Chocolate Ganache: Melt 70% cocoa chocolate with heavy cream (1:1 ratio). Add a pinch of cayenne for heat. The thick texture clings to ridges.
- Dulce de Leche: Warm slightly and sprinkle with Maldon salt—the caramel’s creaminess contrasts the crunch.
Drinks
- Spanish Hot Chocolate: Whisk 2 tbsp cornstarch into milk for pudding-like thickness. Infuse with orange zest before serving.
- Cold Brew Coffee: The bitterness cuts through sweetness; add a cinnamon stick to steep.
Something Sweet
- Vanilla Ice Cream: Serve churros warm over a scoop—hot/cold contrast is sublime.
- Tropical Fruit Salad: Mango and pineapple chunks provide a juicy, acidic counterpoint.
Storage & Freshness Guide
- Freeze unfrosted dough: Pipe shapes onto parchment, freeze solid, then bag. Fry from frozen (add 30 seconds).
- Revive leftovers: Air fry at 375°F for 3 minutes to restore crunch. Never microwave—it’s the enemy of crispness.
FAQs
- Can I bake these? Yes, but texture differs. Brush piped dough with melted butter, bake at 400°F for 15 minutes, then sugar-coat.
- Why no baking powder? Authentic churros rely on steam, not leavening, for puff.
Cinnamon-Dusted Churros: Crispy, Golden Comfort in Every Bite
Recipe Controls
Make perfect Cinnamon-Dusted Churros at home with my easy recipe. Crispy outside, fluffy inside, and coated in sweet cinnamon sugar. Get the recipe now!
Ingredients
For the Dough
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1 cup water
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½ cup unsalted butter
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2 tbsp granulated sugar
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¼ tsp salt
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1 cup all-purpose flour
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2 large eggs
For the Coating
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½ cup granulated sugar
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1 tbsp ground cinnamon
Instructions
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Heat 3 inches of oil to 375°F in a heavy pot.01
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Boil 1 cup water, ½ cup butter, 2 tbsp sugar, and ¼ tsp salt. Off heat, add 1 cup flour all at once; stir to a ball.02
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Cool dough 3 minutes. Beat in 2 eggs one at a time until glossy.03
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Pipe 4-inch ropes into hot oil. Fry 3-4 at a time for 2-3 minutes until golden.04
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Drain 30 seconds, then roll in ½ cup sugar and 1 tbsp cinnamon mix.05
