Description
These authentic Spanish churros deliver the perfect balance of crispy exterior and tender interior, with a delightful cinnamon-sugar coating. Made with a simple choux-like dough and fried to golden perfection, they’re an irresistible treat for breakfast, dessert, or a special snack. Pair with rich chocolate dipping sauce for the traditional experience!
Ingredients
For the churros:
- 1 cup water
- ½ cup unsalted butter (113g)
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour (130g), sifted
- 3 large eggs, room temperature
- Vegetable or canola oil for frying (approximately 3 cups)
For the cinnamon sugar coating:
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Set up your frying station with a heavy-bottomed pot, thermometer, and cooling rack lined with paper towels. Prepare cinnamon-sugar mixture in a shallow dish.
- In a medium saucepan over medium heat, combine water, butter, salt, and sugar. Bring to a rolling boil until butter is completely melted. Remove from heat and immediately add all flour at once. Stir vigorously until mixture forms a smooth ball and pulls away from the pan sides.
- Transfer dough to a mixing bowl and spread slightly to cool faster. Let rest 5-7 minutes until warm but not hot (about 125°F/52°C). Add eggs one at a time, beating thoroughly after each addition until fully incorporated. Dough should be smooth, glossy, and fall slowly from a spoon in a thick ribbon.
- Transfer churro dough to a piping bag fitted with a large star tip (preferably 1M or 2D size).
- Heat at least 2 inches of oil in a large, heavy-bottomed pot to exactly 350°F (175°C). Maintain this temperature throughout frying.
- Pipe 4-inch lengths of dough directly into hot oil, using scissors to cut the dough. Fry only 4-5 churros at a time for 2 minutes, then flip and fry another 2 minutes until deeply golden brown.
- Remove churros with a slotted spoon, drain briefly on paper towels, and while still hot (within 30 seconds), roll in cinnamon-sugar mixture.
Notes
- Ensure oil temperature remains constant at 350°F for perfect churros
- Dough can be made up to 24 hours ahead and refrigerated in a piping bag
- For best results, roll churros in cinnamon sugar immediately after frying while still hot
- If you don’t have a piping bag, use a heavy-duty zip-top bag with corner snipped
- Churros are best enjoyed fresh, within 1-2 hours of frying
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Spanish
Nutrition
- Serving Size: 2 churros
- Calories: 285
- Sugar: 18g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: churros, Spanish dessert, cinnamon sugar, fried pastry, churros recipe, authentic churros, homemade churros, sweet treats, Spanish cuisine, crispy churros