If you have a soft spot for warm, crispy, and irresistibly sweet treats, then this Classic Cinnamon Sugar Churros with Dulce de Leche and Chocolate Sauces Recipe is about to become your new favorite indulgence. These golden delights are crunchy on the outside, soft and tender inside, rolled generously in cinnamon sugar, and paired perfectly with luscious dulce de leche and rich chocolate sauces. Whether you’re making them for a cozy night in or to impress guests, these churros bring that authentic, homemade charm to your kitchen with every bite.
Ingredients You’ll Need
The beauty of making these churros lies in the simplicity and quality of the ingredients. Each plays a key role—from the buttery dough that crisps up gloriously to the cinnamon-sugar coating that adds that warm, aromatic kick to every mouthful.
- 3/4 cup granulated sugar: This adds sweetness and crunch to the coating that hugs each churro perfectly.
- 1/4 cup light brown sugar: Brown sugar adds a subtle molasses undertone, enhancing depth in the cinnamon sugar mix.
- 1 tablespoon ground cinnamon: The spice star of the dish, delivering the classic warmth churros are known for.
- 8 tablespoons unsalted butter: Melts into the dough to provide richness and tenderness.
- 1/2 cup whole milk: Adds moisture and softness, key for the perfect churro texture.
- 1/2 cup water: Balances the dough moisture and helps achieve that crispy exterior.
- 1/4 teaspoon salt: Enhances flavor by balancing out sweetness.
- 1/4 teaspoon cinnamon: A pinch more cinnamon goes into the dough itself for an extra hint of spice throughout.
- 1 tablespoon granulated sugar: Added into the dough, it helps caramelize as churros fry.
- 1 1/4 cups all-purpose flour: The base of the dough, giving churros their structure.
- 1 teaspoon vanilla extract: Brings a subtle aroma and depth that harmonizes the spices and sweetness.
- 3 large eggs: Bind the dough and give churros their signature lightness.
- Vegetable or canola oil: Essential for frying, creating that golden, crisp finish.
- Dulce de leche sauce: The luxuriously creamy caramel sauce to dip your churros in.
- Chocolate sauce: Smooth, velvety chocolate that pairs beautifully with the cinnamon sugar.
How to Make Classic Cinnamon Sugar Churros with Dulce de Leche and Chocolate Sauces Recipe
Step 1: Make the Cinnamon Sugar Coating
Start by combining the granulated sugar, brown sugar, and ground cinnamon in a bowl. This fragrant cinnamon sugar mixture is what you’ll generously coat your golden churros with immediately after frying, giving them that iconic sweet and spicy crunch that everybody loves.
Step 2: Heat the Liquid Ingredients
In a medium pot set over medium-high heat, melt the butter alongside the whole milk, water, salt, cinnamon, and a tablespoon of sugar. Stir regularly until the butter has fully melted and the mixture comes to a boil — this is the crucial warming step that helps activate the flour once added.
Step 3: Incorporate the Flour
Once boiling, reduce the heat and add the flour all at once. Stir vigorously for around 1 minute until the dough pulls away from the pot’s sides to form a smooth, cohesive ball. This process is key to creating churros with that signature chewy interior and crisp exterior.
Step 4: Cool and Add Eggs & Vanilla
Remove the dough from heat and let it cool for about 5 minutes to avoid scrambling the eggs. Then, stir in the vanilla extract and add eggs one at a time, mixing thoroughly after each addition. The dough may look glossy and thick, perfect for piping.
Step 5: Prepare to Fry
Fit a piping bag with an open star tip and fill it with the churro dough. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer to maintain consistent temperature, which is vital for even cooking and a perfect golden finish.
Step 6: Pipe and Fry the Churros
Pipe 3 to 4 strips of dough, about 3 inches long, directly into the hot oil. Snip the ends with kitchen scissors to release the churros. Fry for 90 seconds to 2 minutes on each side until golden brown and crispy. Remove and let them drain briefly on a paper towel-lined plate.
Step 7: Coat Churros in Cinnamon Sugar
While still warm, toss the churros in the prepared cinnamon sugar mix until completely coated. Repeat frying in small batches to keep the oil temperature steady, ensuring every churro has that perfect crunch and such outstanding flavor.
How to Serve Classic Cinnamon Sugar Churros with Dulce de Leche and Chocolate Sauces Recipe
Garnishes
Though these churros are delicious coated simply in cinnamon sugar, feel free to sprinkle a little powdered sugar or add a light dusting of cocoa powder to elevate the presentation. Fresh mint leaves or a few edible flowers also add a charming touch if serving to guests.
Side Dishes
Pairs wonderfully with a cup of rich hot chocolate or a strong brewed coffee to balance the sweetness. For a brunch twist, serve alongside fresh berries or a whipped cream dip to keep things light and fresh.
Creative Ways to Present
Serve the churros in a rustic basket lined with parchment paper for cozy gatherings or use a long rectangular plate with alternating dollops of dulce de leche and chocolate sauce to let everyone dip and savor different flavor combinations. Mini churros on skewers with sauce cups make for a fun, shareable finger food option too!
Make Ahead and Storage
Storing Leftovers
If you have any churros left (they rarely last long), store them in an airtight container at room temperature for up to 1 day. Because they crisp best fresh, avoid refrigerating as this tends to make them soggy.
Freezing
You can freeze cooked churros by placing them on a baking sheet separated to avoid sticking, then transferring to a freezer bag once frozen solid. They’ll keep well for up to 1 month, perfect for a make-ahead treat.
Reheating
To revive that delightful crispiness, reheat frozen or stored churros in a 375°F oven for about 10 minutes or until warm and crispy again. Avoid microwaving as it can make them chewy and soft instead of crunchy.
FAQs
Can I use a different type of oil for frying?
Yes, vegetable or canola oil works best because of their neutral flavor and high smoke point, but you can also use peanut or sunflower oil to fry churros safely and deliciously.
Is there a way to make churros gluten-free?
Definitely! Replace all-purpose flour with a gluten-free blend that includes xanthan gum to mimic the elasticity of regular flour—just make sure to adjust the cooking time as gluten-free doughs can behave differently.
Can I bake churros instead of frying them?
While traditional churros are fried for that distinctive crunch, baking is possible for a lighter version. Pipe the dough onto a baking sheet and bake at 425°F for about 15–20 minutes until golden, but expect a softer texture.
How do I make homemade dulce de leche?
Simmer sweetened condensed milk in a water bath or slowly cook it in a saucepan until it thickens and caramelizes into luscious dulce de leche—this homemade touch takes your sauces to the next level.
Can I prepare the dough in advance?
You can make the churro dough a few hours ahead and keep it covered in the refrigerator. Before piping and frying, let it come to room temperature and stir gently to smooth it out.
Final Thoughts
Making this Classic Cinnamon Sugar Churros with Dulce de Leche and Chocolate Sauces Recipe brings such joy because it combines simple ingredients into a dessert that feels special and comforting all at once. Whether it’s a weekend treat or a festive celebration, give these churros a try—you’ll be amazed at how easy and rewarding it is to create golden, perfect churros right in your own kitchen. Happy frying and even happier eating!
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Classic Cinnamon Sugar Churros with Dulce de Leche and Chocolate Sauces Recipe
- Total Time: 25 minutes
- Yield: 25 servings 1x
Description
Classic homemade churros fried to golden perfection, coated in a sweet cinnamon-sugar blend, and served with decadent dulce de leche and chocolate dipping sauces. This recipe yields crispy, airy churros with a tender interior, perfect for a festive dessert or snack.
Ingredients
Cinnamon-Sugar Coating
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (or dark brown sugar)
- 1 tablespoon ground cinnamon
Churros
- 8 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1–1/4 cup flour
- 1 teaspoon vanilla extract
- 3 large eggs
- Vegetable oil or canola oil (for frying)
Serving
- Dulce de leche sauce (optional, see note 1)
- Chocolate sauce (optional)
Instructions
- Make Cinnamon-Sugar Coating: In a bowl, combine 3/4 cup granulated sugar, 1/4 cup brown sugar, and 1 tablespoon ground cinnamon. Mix well and set aside for coating the churros after frying.
- Start Churro Batter: In a medium pot over medium-high heat, combine the butter, whole milk, water, salt, 1/4 teaspoon cinnamon, and 1 tablespoon granulated sugar. Stir occasionally until the butter melts and the mixture comes to a boil.
- Cook Dough: Once boiling, reduce the heat and add 1-1/4 cups flour all at once. Stir vigorously for about 1 minute to form a smooth dough and remove from heat.
- Finish Batter: Using a silicone spatula, mix the dough until smooth but do not overmix, about 1 minute. Let it cool for 5 minutes to avoid cooking the eggs when added.
- Add Flavor and Eggs: Stir in 1 teaspoon vanilla extract. Then add the 3 eggs one at a time, mixing thoroughly after each addition until fully incorporated and the batter is smooth and glossy.
- Prepare Piping Bag: Transfer the batter into a piping bag fitted with an open star tip for classic churro ridges.
- Heat Oil: Heat vegetable or canola oil in a deep fryer or heavy-bottomed large pot to 350°F, using a candy thermometer to monitor the temperature consistently. Line a plate with paper towels for draining cooked churros.
- Pipe Churros: Pipe 3 to 4 strips of dough, each about 3 inches long, directly into the hot oil. Cut each strip with kitchen scissors to separate.
- Fry Churros: Fry churros until golden brown, about 1.5 to 2 minutes per side. Avoid overcrowding by frying no more than 4 at a time to maintain oil temperature.
- Drain and Coat: Remove churros with a slotted spoon and drain briefly on paper towels. While still warm, generously roll them in the prepared cinnamon-sugar mixture to coat evenly.
- Repeat Frying: Continue frying remaining dough in batches, maintaining a consistent oil temperature of 350°F for even cooking.
- Serve Hot: Serve the cinnamon-coated churros immediately with dulce de leche sauce and chocolate sauce for dipping. Enjoy the churros fresh for the best texture and flavor.
Notes
- Note 1: Dulce de leche sauce can be homemade by simmering sweetened condensed milk or purchased pre-made for convenience.
- Note 2: Maintaining oil temperature at 350°F is critical to avoid greasy churros and ensure crispiness.
- Note 3: Frying small batches prevents the oil temperature from dropping, promoting even frying and golden color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
