Golden, crispy, and dusted with cinnamon sugar – just like the Spanish street fair favorite!
Ingredients (Serves 4-6):
For the Churros:
1 cup (240ml) water
¼ cup (56g) unsalted butter
1 tbsp granulated sugar
¼ tsp salt
1 cup (125g) all-purpose flour
1 large egg, room temperature
½ tsp vanilla extract
Oil for frying (vegetable or canola)
For the Coating:
½ cup (100g) granulated sugar
1 tsp ground cinnamon
For Serving (Optional):
Chocolate sauce or dulce de leche
Instructions:
1. Make the Dough
In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat and add flour all at once. Stir vigorously until a smooth ball forms. Let cool 5 minutes, then beat in egg and vanilla until glossy.
2. Pipe & Fry
Heat 2 inches of oil to 375°F (190°C) in a deep pot. Transfer dough to a piping bag with a star tip. Pipe 4-6 inch strips directly into hot oil (cut with scissors). Fry 2-3 minutes per side until golden. Drain on paper towels.
3. Coat & Serve
Toss warm churros in cinnamon sugar. Serve immediately with chocolate sauce.
Tips:
🔥 Crispier churros? Add 1 extra egg white to the dough.
🍯 No piping bag? Use a ziplock bag with a corner snipped off.
⏳ Make ahead: Dough keeps in fridge for 2 days – let come to room temp before piping.
Best eaten fresh! 😍
Baked option: Pipe onto parchment paper, brush with melted butter, and bake at 400°F (200°C) for 15-20 mins. Toss in sugar after.