Churros

Easy Homemade Churros (Crispy Cinnamon Sugar Recipe)

The steady bubble of oil holding right at temperature. The way the dough pipes into clean ribbons. That moment they turn perfectly golden. And the quick roll through cinnamon sugar while they’re still warm.

K Love’s homemade churros are crisp on the outside and tender in the center. The difference really comes down to consistency. Keep the oil at 360°F, use a heavy pot that holds heat well, and fry in small batches so the temperature stays steady. Give each churro a little space and let it turn a deep golden brown before pulling it from the oil.

This is the kind of recipe that rewards patience and good tools. Nothing flashy. Just reliable heat, good dough, and that unmistakable smell of butter and cinnamon filling the kitchen.

star

Easy Homemade Churros (Crispy Cinnamon Sugar Recipe)

Crisp, golden homemade churros rolled in cinnamon sugar and served warm. Light and tender inside with classic ridged edges, perfect for dipping in chocolate or caramel.

Author
K Love
Cook Time
20 minutes
Servings
Makes approximately 18–24 churros (depending on length)
Category

Dessert

Cuisine
Spanish

Ingredients

  • 1 cup water
  • ½ cup unsalted butter
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Neutral oil for frying (canola or vegetable)
  • ½ cup granulated sugar
  • 1 to 2 teaspoons ground cinnamon
  • Chocolate ganache
  • Caramel sauce

Directions

  1. Heat the oil. Pour 2 to 3 inches of neutral oil into a heavy-bottomed pot or Dutch oven. Heat to 360°F and maintain the temperature throughout frying.
  2. Make the dough. In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a simmer until the butter is fully melted.
  3. Add the flour. Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball, about 1 to 2 minutes.
  4. Cool slightly. Remove from heat and let the dough cool for about 5 minutes.
  5. Add eggs and vanilla. Add eggs one at a time, mixing well after each addition until fully incorporated. Stir in vanilla. The dough should be smooth and pipeable.
  6. Prepare cinnamon sugar. In a shallow bowl, mix together sugar and cinnamon. Set aside.
  7. Pipe the churros. Transfer dough to a piping bag fitted with a large star tip. Pipe 5 to 6 inch strips directly into the hot oil, cutting the ends with kitchen scissors.
  8. Fry. Fry in small batches for 2 to 3 minutes per side, or until golden brown and crisp.
  9. Roll in cinnamon sugar. Remove churros with a slotted spoon and drain briefly on paper towels. While still warm, roll immediately in cinnamon sugar.
  10. Serve. Serve warm with chocolate ganache or caramel sauce for dipping
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.