Cinnamon Sugar Churros
Pipe a simple flour dough into hot oil, fry until crisp and cooked through, then coat warm churros in cinnamon sugar.
- Prep time
- 20 min
- Cook time
- 23 min
- Total time
- 53 min
- Servings
- 6
These egg-free churros use a firm cooked dough and a star tip to create ridges that crisp in the oil. A sturdy piping bag matters because the dough is thick. Let it cool until handleable before piping, and fry short pieces for easier control. The recipe makes about eighteen churros, or three per serving.
Cinnamon Sugar Churros
Serves 6 · Prep 20 min · Cook 23 min · Rest 10 min · Total 53 min
Ingredients
Step-by-step instructions
- Bring water, butter, dough sugar, and salt to a boil. Remove from heat and stir in flour all at once. Return to low heat and stir for 1 minute until a smooth ball forms.
- Cool for 10 minutes. Mix coating sugar and cinnamon on a plate. Transfer dough to a sturdy bag with a 1/2-inch (1.3 cm) open star tip.
- Heat oil in a deep heavy pan to 350°F (175°C), leaving ample space above it. Pipe 4-inch (10 cm) lengths into the oil, cutting with scissors.
- Fry in small batches for 4 to 5 minutes, turning, until golden and cooked through. Drain briefly, then roll in cinnamon sugar.
A few kitchen notes
- Use a frying thermometer and avoid overcrowding the oil.
Ingredient substitutions
- Use vegetable oil instead of butter in the dough in the same volume.
Storage & reheating
Best fresh. Store cooled churros airtight for 1 day; reheat at 350°F (175°C) until warm and crisp.
What to serve with it
Serve with warm chocolate sauce or strong coffee.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Cinnamon Sugar Churros ahead?
Best fresh. Store cooled churros airtight for 1 day; reheat at 350°F (175°C) until warm and crisp.
What if I can’t find an ingredient?
Use vegetable oil instead of butter in the dough in the same volume.
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