Classic Spanish Churros with Cinnamon Sugar
Crisp, golden, and delicately coated in cinnamon sugar, churros are Spain’s answer to the perfect indulgent dessert or snack. Inspired by traditional Spanish street food, this recipe brings the authentic charm of a Madrid café into your kitchen. These fried dough pastries are delightfully crunchy on the outside, soft and airy inside, and absolutely irresistible when dipped in a rich chocolate sauce. Whether enjoyed with coffee in the morning or as a decadent treat after dinner, churros elevate any dining moment with their nostalgic and comforting allure.
Equipment
- Saucepan
- Wooden spoon
- Piping bag with star tip
- Candy or frying thermometer
- Deep skillet or fryer
- Paper towels
Ingredients
For the Churro Dough:
- 1 cup water filtered, room temperature
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter cut into pieces
- ¼ tsp salt
- 1 cup all-purpose flour sifted for smooth dough
- 2 large eggs at room temperature
- ½ tsp vanilla extract pure vanilla preferred
For Frying and Coating:
- 2 cups vegetable oil for deep frying
- ½ cup granulated sugar for coating
- 1 tsp ground cinnamon
Instructions
- In a medium saucepan over medium heat, combine water, sugar, butter, and salt. Stir until the butter is melted and the mixture begins to simmer.
- Turn heat to low and add the flour all at once. Mix vigorously with a wooden spoon until the dough forms a smooth, ball-like consistency and pulls away from the pan walls—about 2 minutes.
- Transfer the dough to a mixing bowl and let cool for 5 minutes. Then, beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract. The dough should be glossy, sticky, and pipeable.
- Transfer dough into a piping bag fitted with a large star tip. Let rest while oil heats.
- Heat at least 2 inches of oil in a deep skillet or fryer to 375°F (190°C). Test with a thermometer or a small piece of dough—it should sizzle immediately and rise to the surface.
- Pipe strips of dough (about 4–5 inches long) into the oil, cutting with scissors. Fry 3-4 at a time, turning occasionally until golden brown, about 2–3 minutes per batch.
- Remove churros with a slotted spoon and drain on paper towels. While still warm, roll in cinnamon sugar mixture until generously coated.
Notes
- You can prepare the dough up to a day in advance and refrigerate. Bring to room temperature before piping.
- For a flavor twist, add orange zest or serve with spiced chocolate sauce.
- If avoiding deep frying, an air fryer at 375°F for 10–12 minutes will offer a lighter alternative (though the texture will be less classic).
Nutrition
Calories: 857kcalCarbohydrates: 37gProtein: 4gFat: 78gSaturated Fat: 14gPolyunsaturated Fat: 42gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 72mgSodium: 124mgPotassium: 49mgFiber: 1gSugar: 21gVitamin A: 208IUVitamin C: 0.01mgCalcium: 18mgIron: 1mg
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