Spanish Cinnamon Sugar Churros (Print version)

Crispy fried dough pastries coated in cinnamon sugar, served with warm chocolate dipping sauce for a classic Spanish treat.

# What You'll Need:

→ Dough

01 - 1 cup water
02 - 2 ½ tbsp unsalted butter
03 - 2 tbsp granulated sugar
04 - ¼ tsp salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - ½ tsp vanilla extract

→ For Frying

08 - 2 cups vegetable oil

→ Cinnamon Sugar Coating

09 - ½ cup granulated sugar
10 - 1 tsp ground cinnamon

→ Chocolate Dipping Sauce

11 - ½ cup heavy cream
12 - 3.5 oz dark chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1 tbsp granulated sugar
15 - Pinch of salt

# Cooking Steps:

01 - Combine water, butter, sugar, and salt in a medium saucepan. Bring mixture to a gentle boil over medium heat, stirring occasionally until butter melts completely.
02 - Add flour all at once to the boiling liquid. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, approximately 2 minutes.
03 - Remove saucepan from heat. Allow dough to cool for 5 minutes, stirring occasionally to release steam and prevent overcooking.
04 - Add the egg and vanilla extract to the cooled dough. Beat thoroughly until the mixture becomes smooth, glossy, and fully incorporated.
05 - Transfer dough to a piping bag fitted with a large star tip. Ensure tip is securely attached to prevent leakage during piping.
06 - Pour vegetable oil into a deep pan or pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
07 - Pipe 4–6-inch strips of dough directly into hot oil, cutting with kitchen scissors. Fry in batches for 2–3 minutes per side until golden brown and crispy.
08 - Remove fried churros with a slotted spoon. Transfer to paper towels to drain excess oil while still hot.
09 - Mix cinnamon and sugar in a shallow dish. Roll warm churros immediately in the mixture, pressing gently to ensure even coating.
10 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat, add chopped chocolate, butter, and salt. Let stand for 1 minute, then stir until completely smooth.
11 - Arrange cinnamon-sugar coated churros on a serving plate. Serve immediately with warm chocolate dipping sauce on the side.

# Expert Advice:

01 -
  • The exterior shatters into cinnamon sugar crystals while the inside stays impossibly tender and steamy
  • That chocolate sauce alone is worth keeping in your fridge for midnight spoonfuls even without the churros
  • They come together faster than you can order takeout and disappear even quicker
02 -
  • Getting the oil temperature right makes the difference between raw dough inside and burnt outside, so invest in a thermometer
  • Roll churros in sugar within thirty seconds of frying or the coating won't stick properly
  • The dough seems too thick when adding the egg but keep beating—it will come together
03 -
  • Fry in small batches even if it takes longer—crowding the pan drops the oil temperature dramatically
  • Keep your paper towel roll nearby and change it between batches to avoid greasy churros
  • Warm your cinnamon sugar mixture slightly in the oven for better adherence
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