Crispy exterior with a soft and fluffy interior, coated in cinnamon sugar.
These churro doughnuts are the perfect blend of crispy exteriors and soft, fluffy interiors, coated with a delightful cinnamon sugar mix. They're a fun twist on the classic churro, bringing a touch of nostalgia to your kitchen.
Why you'll want it now, Classic churro flavor in a fun doughnut form, perfect for satisfying your sweet tooth.
Why this recipe works
The key to these churro doughnuts is the combination of a slightly enriched dough and a light frying process, which creates a perfectly soft and fluffy texture inside while maintaining a crispy exterior. The cinnamon sugar coating adds the perfect amount of sweetness and spice, completing the churro experience.
Equipment
Mixing bowls
Whisk
Spoon
Deep frying pan or deep fryer
Slotted spoon
Paper towels
Shallow dish for coating
Cooling rack
How to make it
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, melted butter, and egg.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Heat vegetable oil in a deep frying pan to 350°F (175°C).
Spoon the dough into a piping bag fitted with a large star tip.
Pipe doughnut shapes onto small pieces of parchment paper.
Carefully lower the doughnuts into the hot oil, parchment side up, and fry for 2-3 minutes on each side until golden brown.
Remove from oil and drain on paper towels.
In a shallow dish, mix together the cinnamon and sugar for the coating.
While the doughnuts are still warm, coat them in the cinnamon sugar mixture.
Transfer to a cooling rack to set.
Enjoy these churro doughnuts with a warm cup of coffee or hot chocolate for a cozy treat.
How you'll know it's ready
The doughnuts are ready when they are golden brown and crispy on the outside, and the inside is soft and fluffy. They should spring back slightly when pressed.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the frying temperature by 25°F and check the doughnuts a bit earlier, as they may cook faster.
Troubleshooting
If the doughnuts are too dense, ensure your baking powder is fresh and the dough is not overmixed.
If the doughnuts absorb too much oil, make sure the oil is at the correct temperature before frying.
If the cinnamon sugar doesn't stick well, make sure to coat the doughnuts while they're still warm.
Storage
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For best texture, reheat in the oven before serving.
Make ahead
Prepare the dough ahead and refrigerate for up to 24 hours. Fry just before serving for best results.
Variations
Add a chocolate drizzle on top for a chocolatey twist.
Use a vanilla sugar coating for a different flavor profile.
Try adding a pinch of nutmeg to the dough for extra spice.
Frequently asked questions
Can I bake these instead of frying?
Yes, you can bake them at 375°F (190°C) for about 10-12 minutes, but they will be less crispy.
How do I ensure the doughnuts are soft inside?
Make sure not to overmix the dough and fry them at the correct temperature.
What oil is best for frying?
Vegetable oil or canola oil works well for frying doughnuts.
Can I freeze the doughnuts?
Yes, freeze them before coating. Reheat and coat with cinnamon sugar before serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
