Crispy on the outside with a soft, fluffy interior.
Churros are a classic fried dough pastry, rolled in cinnamon sugar and often paired with a rich chocolate dip. This recipe captures the nostalgic taste of warm, fluffy churros right at home.
Why you'll want it now, Warm churros rolled in cinnamon sugar are the perfect nostalgic treat to satisfy your sweet cravings.
Why this recipe works
The secret to these soft churros is a perfectly balanced dough that puffs up when fried, creating a tender interior with a crisp exterior. The cinnamon sugar coating adds a classic, sweet finish.
Equipment
Medium saucepan
Wooden spoon
Piping bag with star tip
Large frying pan
Slotted spoon
Paper towels
Mixing bowl
How to make it
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Reduce heat to low, add flour, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool slightly, about 5 minutes.
Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer dough to a piping bag fitted with a star tip.
Heat oil in a large frying pan to 350°F (175°C).
Pipe 6-inch strips of dough into the hot oil, cutting with a knife or scissors.
Fry churros, turning occasionally, until golden brown, about 2-3 minutes per side.
Remove churros with a slotted spoon and drain on paper towels.
Mix sugar and cinnamon in a bowl. Roll warm churros in the cinnamon sugar mixture to coat.
For the chocolate dip, heat cream in a small saucepan until simmering. Remove from heat and add chopped chocolate, stirring until smooth.
Serve churros warm with chocolate dip on the side.
Enjoy these warm churros with a cozy dip, perfect for sharing with friends and family.
How you'll know it's ready
Churros are ready when they are golden brown and crisp on the outside.
Convection oven? (and if you don't have one)
Since these churros are fried, the oven type doesn't matter for this recipe.
Frosting, filling & glaze notes
The chocolate dip should be smooth and glossy, coating the back of a spoon easily.
Troubleshooting
If the churros are too greasy, ensure the oil is at the correct temperature before frying.
If the dough is too stiff to pipe, allow it to cool slightly more before adding eggs.
If churros are dense, ensure eggs are fully incorporated into the dough.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to crisp them up.
Make ahead
Prepare the dough ahead and refrigerate for up to 24 hours before frying.
Variations
Add a pinch of nutmeg to the cinnamon sugar for extra flavor.
Serve with a caramel or cajeta dip instead of chocolate.
Dust with powdered sugar for a lighter coating.
Frequently asked questions
Can I bake churros instead of frying them?
Yes, you can bake churros at 375°F (190°C) for about 15-20 minutes until golden brown, but they will be less crispy.
What oil is best for frying churros?
Vegetable or canola oil is ideal for frying churros due to their high smoke points.
Can churro dough be frozen?
Yes, pipe the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 1 month.
How do I prevent churros from bursting while frying?
Ensure the oil is at the right temperature and do not overcrowd the pan to allow even cooking.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
