Churros Recipe with Cinnamon Sugar - Or Whatever You Do (2024)
By: Author Nicole Johnson
Posted on - Last updated:
Categories Dessert, Recipes
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Churros are incredibly easy and terrifically delicious. I can’t believe it took me so long to discover how simple this classic dessert is to make. You’re going to love these fresh from the fryer, and so will anyone who tries them!
Homemade Churros Recipe with Cinnamon Sugar
You guys, I made these churros last week during my husband’s lunch break. That’s how fast they are to throw together.
I fried, he sugared, and then I sent the majority of them to work with him. It took about 30 minutes from start to finish.
I am starting to really, REALLY love the fried dough kick I’ve been on!
First cake donuts. Then maple bars. Now churros. What’s next!?! (Suggestions welcome!)
This recipe is ALL over the net. It is not mine, and being the first time I have ever even tried a churro, I didn’t mess with it. I found it at Baking Biteswho credited it to the Food Network &Use Real Butter, who in turn got it from Joy The Baker, who got it from the NY Times. So just in case you have been living under a rock and haven’t seen this one yet, here it is.
Again.
Quick aside – if you need a fabulous, easy, and filling dinner, check out this Sarma Cabbage Roll soup!
Combine your sugar, butter, water, and salt in a saucepan.
Heat the mixture to boiling, then reduce the heat and stir in your flour.
Stir it continuously over low heat to dry out the dough a bit, and then remove the pan from the heat and let the dough cool for 10-15 minutes in the fridge.
When in doubt, let these cool longer than you need to. If the dough isn’t cool enough, adding the eggs will turn into a total disaster by cooking the eggs before they are incorporated into the dough.
You can do this next part by hand, I just prefer to use my mixer. Either way. Add the eggs one at a time and mix well between each addition.
Place the dough into a large piping bag (or a large ziplock!) fitted with a large star tip. Heat your oil to 350 degrees, and snip off 3-4 inch sections of dough from the pastry bag into the oil.
Fry, turning and getting them evenly browned, for about 2 minutes.
Remove from the oil and toss in cinnamon sugar. Enjoy alone, or with your favorite chocolate sauce.
We just can’t get enough of these little golden sugary bites!
Need some South-of-the-border foods to serve before these homemade churros? We’ve got you covered!
Pressure Cooker Mexican Rice
Instant Pot Smothered Burritos
Tequila Lime Shredded Beef Tacos
Instant Pot Chicken Enchilada Casserole
Traeger Smoked Green Chile Chicken Enchiladas
Traeger Sheet Pan Chicken Fajitas
Yield: 6 people
Easy fried cinnamon sugar covered dough. Delicious and super easy!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
1 tablespoon sugar
1/2 cup butter, unsalted
1 cup water
1/4 teaspoon salt
1 cup flour
3 large eggs
Cinnamon and sugar to coat
Instructions
Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
Remove from heat and let cool 10-15 minutes.
Add eggs, one at a time, mixing well between each.
Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
A churro is a cinnamon- and sugar-topped fried pastry dough stick with Spanish and Portuguese origins. Churros are similar to doughnuts, but they have ridges because they are piped out of a pastry bag.
churro, a fritter of Spanish origin made of flour-based batter that is piped into extremely hot fat and fried, then rolled in cinnamon-laced sugar, resulting in a treat that is sweet and crispy on the outside but fluffy on the inside.
The secret to the churro is finding high-quality oil. Water, butter, sugar, salt, and flour are enough to create the fried dough mixture. Vanilla and egg can give it the right taste and texture. Using a sculpted pipette tip, churros can be given their stereotypical shape.
To check all those boxes, it's important to fry your churros in very hot oil. 400°F (204°C) oil provides the heat necessary to brown and crisp the outsides of the churros while also creating almost-instant steam inside of them. Thus we get crispy churros that are not oil-logged and have a light texture.
The main difference between Mexican and Spanish churros is cinnamon. What is this? In Spain, churros are only coated in sugar and served with a chocolate dipping sauce. In Mexico, churros are coated in a sugar and cinnamon mixture and can be eaten alone or with dipping sauces like chocolate or caramel.
Making ahead: If you plan to make these in advance prep the dough and pipe the churros onto parchment paper. Freeze the dough then transfer the frozen churros to a freezer-safe container for up to 1 month. Cooking frozen churros: No need to thaw the dough, simply cook the churros following the same frying instructions.
Similar to the stick-shaped and widely known churros, youtiao, also known as Chinese oil sticks or Chinese crullers, is a lightly salted Chinese doughnut. But instead of dunking it in hot chocolate like the tradition with churros, these "oil sticks" are dipped into rice porridge or soy milk for breakfast.
Most recipes call for 3 or 4 eggs which we find puffs them up too much and creates softer churros with an 'eggy' taste. We prefer ours to be exactly like — if not better — than those you find at street carts or cafés. The best Churros have CRISPY outer edges with soft, tender, buttery centres when biting into them.
Churros are fried until they become crispy and golden brown. In Mexico, churros are normally eaten for breakfast dipped in hot chocolate or coffee, but also as a snack throughout the day.
My churros fell apart while frying. What happened? The leavening in the dough did not evenly spread throughout the dough. So make sure to whisk the baking powder into the flour VERY well so that it disperses properly throughout the dough.
The star tip will give your churros their signature grooved surface. A 1/4" star is typically included in a basic pastry set; this will yield churros about 3/4" in diameter. If you're looking for fatter, 1" churros, use a wider star tip.
If you're noticing your churros are burnt on the outside and undercooked on the inside, turn down the temperature. If they're coming out greasy and oil-logged, turn up the temperature. Timing. Classic churros are perfectly coated in cinnamon sugar- not grease.
They never seem to need an exact amount of time, their golden brown color will let you know when each side is done. If undercooked they'll seem raw in the center so wait for that golden brown shade. Let the churros drain on paper towels just briefly before you add them to the cinnamon sugar mixture.
What goes in churros. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges.
In Cuba, it's popular to fill churros with guava and other tropical fruits. In Brazil, you'll find dulce de leche and chocolate-filled churros. You'll find additional flavors like vanilla and cajeta de Celaya enjoyed throughout Mexico, Argentina, Bolivia, Chile, and Peru.
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