Homemade Cinnamon Churros: Crispy, Sweet Spanish-Style Pastries

Crispy on the outside, tender on the inside, and dusted with sweet cinnamon sugar – these golden churros bring the magic of Spanish street food right to your kitchen. The ridged exterior creates the perfect surface for that irresistible cinnamon-sugar coating, while the light, airy interior provides a delightful contrast in textures.

The Art of Perfect Churros

Mastering homemade churros is about understanding the delicate balance between temperature and technique. The dough needs to be just right – firm enough to hold its shape while piping, yet light enough to create that characteristic tender interior. When fried at the perfect temperature, these churros develop a beautiful golden-brown exterior while maintaining their distinctive ridged pattern.

Ingredients

For the Churros:

• 1 cup water
• ½ cup unsalted butter
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs, room temperature
• 1 teaspoon alcohol free vanilla extract
• Vegetable oil for frying

For the Coating:

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

For the Chocolate Dipping Sauce:

• 8 ounces semi-sweet chocolate, chopped
• 1 cup heavy cream
• ¼ teaspoon alcohol free vanilla extract
• Pinch of salt

Instructions

Preparing the Dough

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball.
3. Transfer dough to a stand mixer fitted with the paddle attachment. Let cool for 5 minutes.
4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Add vanilla extract and mix until combined.
6. Transfer dough to a piping bag fitted with a large star tip.

Frying the Churros

1. Heat oil in a deep pot to 350°F (175°C).
2. Pipe 6-inch lengths of dough directly into the hot oil, cutting each with scissors.
3. Fry 3-4 churros at a time, turning occasionally, until golden brown (about 4-5 minutes).
4. Remove with a slotted spoon and drain on paper towels.

Making the Coating and Sauce

1. Mix sugar and cinnamon in a shallow dish.
2. Roll warm churros in the cinnamon-sugar mixture until well coated.
3. For the sauce, heat heavy cream until almost boiling.
4. Pour over chopped chocolate and let stand for 1 minute.
5. Stir until smooth, then add vanilla and salt.

Expert Tips

• Ensure oil maintains a steady temperature of 350°F for even cooking
• Don’t overcrowd the pot while frying
• Pat churros briefly with paper towels before coating with cinnamon sugar
• Serve immediately for the best texture and taste
• Keep piped dough consistent in size for even cooking

Storage and Reheating

Churros are best enjoyed fresh and warm. However, if you need to store them:

• Keep at room temperature for up to 2 days in an airtight container
• Reheat in a 350°F oven for 5 minutes to restore crispiness
• The chocolate sauce can be refrigerated for up to 5 days and reheated gently

Serving Suggestions

Serve these delightful churros:

• As a breakfast treat with morning coffee
• For afternoon tea or merienda
• As a dessert with the rich chocolate dipping sauce
• At gatherings where they’re sure to be a hit

Traditional Spanish churros bring joy to any occasion, and these homemade versions capture all the warmth and comfort of the original street food favorite. The combination of crispy, cinnamon-sugar coated exterior and tender interior creates an irresistible treat that will have everyone coming back for more.