Classic Churros with Cinnamon Sugar
A classic fried pastry, crispy on the outside and wonderfully soft and tender on the inside. These churros are piped directly into hot oil and then tossed in a sweet cinnamon-sugar coating, perfect for a special snack or dessert.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 723 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 240 mlwater
- 115 gunsalted butter, cubed
- 0.25 tspsalt
- 125 gall-purpose flour
- 2 pcsegg, large, lightly beaten
frying
- 1 lvegetable oil, for frying
coating
- 100 ggranulated sugar
- 1.5 tspground cinnamon
Equipment
cooking thermometer · scissors · large star piping tip · deep pot · slotted spoon · wire rack · mixing bowl · wooden spoon · medium saucepan · piping bag
The method
Step by step
- 1
In a shallow dish, combine the granulated sugar and ground cinnamon for the coating. Set it aside for later.
About 1 min
Cook’s note: Using a wide, shallow dish makes it easier to roll the churros evenly.
- 2
In a medium saucepan over medium-high heat, bring the water, cubed unsalted butter, and salt to a rolling boil.
About 3 min
- 3
Remove the pan from the heat and immediately add all the all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides.
About 1 min
Cook’s note: Adding the flour all at once prevents lumps from forming.
- 4
Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly.
About 2 min
- 5
Transfer the dough to a large mixing bowl and let it cool for 5 minutes, or until it's just warm to the touch.
About 5 min
Cook’s note: Cooling the dough prevents the eggs from scrambling when you add them.
- 6
Add the lightly beaten eggs to the dough a little at a time, beating well after each addition until the dough is smooth and glossy.
About 2 min
Cook’s note: The dough might look separated at first, but keep mixing and it will come together.
- 7
Spoon the warm dough into a piping bag fitted with a large, open-star tip.
About 1 min
- 8
Pour the vegetable oil into a deep, heavy-bottomed pot to a depth of about 5-7 cm and heat it over medium-high heat to 180°C (350°F).
About 7 min
Cook’s note: Use a thermometer for accuracy. If the oil is too cool, churros will be greasy; if too hot, they'll burn before cooking through.
- 9
Carefully pipe 10-15 cm lengths of dough into the hot oil, snipping the end with clean scissors. Fry in small batches of 3-4 at a time.
About 2 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and result in soggy churros.
- 10
Fry for about 2 minutes per side, turning them gently, until they are deep golden brown and crisp all over.
About 10 min
- 11
Use a slotted spoon to transfer the cooked churros to a wire rack to drain for a moment.
About 2 min
- 12
While the churros are still hot, toss them in the cinnamon-sugar mixture until they are evenly coated.
About 2 min
Cook’s note: The heat helps the sugar mixture stick to the churros.
- 13
Serve immediately for the best taste and texture.
Cook’s note: Churros are delicious on their own or served with a chocolate or dulce de leche dipping sauce.
Per serving
Nutrition
- Calories
- 723.4kcal
- Protein
- 6.7g
- Carbs
- 49.9g
- Fat
- 56.4g
- Fibre
- 1.4g
- Sugar
- 25.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Churros are best eaten immediately, but leftovers can be stored in a paper-towel-lined airtight container at room temperature.
Reheat in a 180°C (350°F) oven or air fryer for 3-5 minutes to restore crispness.
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