Homemade Churros Mexican Cinnamon (Printer-Friendly)
Crisp, golden churros dusted in cinnamon sugar—perfect for dessert or snacking with chocolate or caramel sauce.
# What You'll Need:
→ Churro Dough
01 -
240 ml water, at room temperature
02 -
50 g granulated sugar
03 -
57 g salted butter
04 -
1/4 tsp fine salt
05 -
1 tsp vanilla extract
06 -
125 g all-purpose flour
07 -
1 large egg, at room temperature
→ Frying
08 -
1 liter neutral oil (peanut, sunflower, or corn), for deep frying
→ Cinnamon Sugar Coating
09 -
100 g granulated sugar
10 -
8 g ground cinnamon
# Steps to Follow:
01 -
In a medium casserole dish, mix together 100 grams granulated sugar and 8 grams ground cinnamon. Set aside for coating fried churros.
02 -
In a large saucepan over medium-high heat, combine water, 50 grams sugar, butter, and salt. Bring to a boil, then remove from heat and stir in the vanilla extract.
03 -
Immediately add flour to the saucepan and stir vigorously with a wooden spoon until the mixture forms a smooth, thick dough and pulls away from the sides. This should take about 1 minute.
04 -
Transfer the dough to a large bowl and let it cool for at least 10 minutes to prevent the egg from scrambling.
05 -
Add the egg to the cooled dough and use a hand mixer to beat until fully combined and the batter is smooth and glossy.
06 -
Pour neutral oil into a deep pot to a depth of about 5 cm. Heat over medium, using a cooking thermometer to monitor until the oil reaches 175–180°C. Prepare a plate lined with paper towels for draining.
07 -
Transfer dough to a sturdy piping bag fitted with a large star tip. Pipe 10–12 cm long ropes directly into hot oil, cutting with scissors.
08 -
Fry a few churros at a time for approximately 5 minutes, turning halfway through, until golden brown and crisp on all sides. Do not overcrowd the pan.
09 -
Remove churros from oil, quickly roll on paper towels to drain excess oil, then immediately toss in cinnamon-sugar to coat thoroughly. Place on a cooling rack or serving platter.
10 -
Serve warm, optionally alongside chocolate or caramel sauce for dipping.
# Extra Suggestions:
01 -
Maintain a consistent oil temperature between 175°C and 180°C for optimal texture; use a thermometer for accuracy.
02 -
Store churros in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat in an oven at 175°C for 10 minutes for best results.