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
Scale
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
