Spanish Churros with Delightful Cinnamon Sugar

Churros are a sweet delight with an exciting history and global popularity. Originating from Spain, they were once a simple snack for shepherds, easy to fry over an open fire. Today, churros come in two main varieties: the thin, knotted type and the thicker, straight “porras.”

Why you’d love Churros

Traditionally, churros are enjoyed with a cup of thick hot chocolate for dipping, a ritual that turns breakfast into an experience. Whether at a festive celebration or a street food stand, churros bring joy with their crispy exterior and soft interior. Modern variations add even more fun, with flavors like cinnamon sugar and fillings such as cream or jam.

Making churros at home is an adventure, from piping the dough to that first blissful bite. Wherever they are, churros sprinkle a bit of magic and a whole lot of yum into any day. For more delightful days you can make the no bake cheesy lasagna or the French Fries-like banana. You can visit our youtube channel for exciting video recipes.

After much persistence, my sister finally agreed to teach me how to make Spanish churros, and that moment became the start of an incredibly special journey. This churros recipe means a lot to me because it marked the first time in my adult life that my sister patiently assisted and taught me.

I cherished every moment of the experience, from learning the steps to sharing laughs in the kitchen. Her guidance made the process special and unforgettable, turning a simple cooking lesson into a cherished memory.

Ingredients you’ll need

• Butter: Use unsalted butter to control seasoning. Cut it into small pieces for faster melting. Bring butter, sugar, and water to a full boil before adding dry ingredients.
• Vanilla Extract: Stick with vanilla or experiment with orange zest, cardamom, nutmeg, ground nuts, or ground ginger for different flavors.
• Eggs: Beat in eggs one at a time. Use large eggs, as they are standard in testing and development.
• Cinnamon Sugar: Start with a ratio of 1 cup sugar to 1/4 cup cinnamon. Adjust to taste.
• Dark Chocolate: Dark chocolate adds depth and balances sweetness. Semisweet or bittersweet chocolate can also be used; feel free to experiment.

How to Store and Freeze Spanish Churros

To preserve and store churros, follow these steps:

Short-Term Storage (1-2 days)

1. Cool Completely: Let the churros cool completely on a wire rack to prevent condensation and sogginess.
2. Airtight Container: Place the cooled churros in an airtight container, separating layers with parchment paper to avoid sticking.
3. Room Temperature: Store the container at room temperature.

Reheating Churros

1. Oven Method: Preheat the oven to 350°F (175°C). Place churros on a baking sheet and heat for about 5-10 minutes until crispy.
2. Air Fryer Method: Place churros in the air fryer at 350°F (175°C) for 2-4 minutes.

Reheating Frozen Churros

1. Oven Method: Preheat the oven to 350°F (175°C). Place frozen churros on a baking sheet and bake for 10-15 minutes until heated through and crispy.
2. Air Fryer Method: Place frozen churros in the air fryer at 350°F (175°C) for 5-7 minutes.

Following these steps will help keep your churros fresh and delicious.

Step-by-Step Process

1. Prepare the Dough

1. Heat Ingredients:
   • In a low heated pan, bring water, butter, salt, and sugar to a gentle simmer.
   • Stir the mixture until the butter is melted and everything is combined.
2. Incorporate Flour:
   • Remove the pan from the heat.
   • Add the flour all at once.
   • Stir with a wooden spoon until the mixture thickens and forms a ball, about 30 seconds.
3. Add Eggs and Vanilla:
   • Let the dough cool for about 10 minutes.
   • Once cooled, add the eggs one at a time, stirring vigorously after each addition until fully incorporated.
   • Add vanilla extract and mix until smooth.

2. Prepare for Frying

1. Heat the Oil:
   • Pour oil into a large pot until it comes halfway up the sides.
   • Attach a deep-fry thermometer to the pot.
   • Heat the oil over medium-high heat until it reaches 375°F (190°C).

3. Pipe and Fry Churros

1. Pipe the Dough:
   • Transfer the dough into a piping bag fitted with a large star tip.
   • Holding the piping bag a few inches above the hot oil, carefully pipe churros into your desired length (typically about 6 inches).
   • Use kitchen scissors to cut the dough from the piping bag.
2. Fry the Churros:
   • Working in batches, fry the churros, turning them as needed, until golden brown, about 4-5 minutes.
   • Make sure the oil maintains a temperature of 375°F between batches.
   • Use a slotted spoon or tongs to remove the churros from the oil.

4. Coat and Serve

1. Coat in Cinnamon Sugar:
   • Immediately roll the hot churros in cinnamon sugar until well coated.
2. Cool and Serve:
   • Transfer the coated churros to a wire rack to cool slightly.
   • Serve warm and enjoy your homemade Spanish churros!

Spanish Churros

5.0 from 1 vote

Course: AppetizersCuisine: SpanishDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

25

minutes

Ingredients

• 2 cups 2 all purpose flour

• 2 cups 2 water

• 2 tablespoon 2 sugar

• 2 teaspoon 2 salt

• 2 2 drops vanilla extract

• 2 cups 2 cooking oil

• 2 tablespoon 2 unsalted butter

• Dipping Sauce

• 3/4 cup 3/4 dark chocolate chips

• 3/4 cup 3/4 heavy cream

• 1 tsp. 1 ground cinnamon

• 1/4 tsp. 1/4 kosher salt

Directions

• Churros
• In a low heated pan, bring water, butter, salt, and sugar. Then, stir.
• Remove from the heat add flour. Stir with a wooden spoon until thickened, about 30 seconds.

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• Add the eggs and vanilla. Mix until incorporated. Let it cool for 10 minutes.

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• Into a large pot fitted with a deep-fry thermometer, pour oil to come halfway up the sides. Heat over medium-high heat until the thermometer registers 375°F. Holding the piping bag a few inches above the oil, carefully pipe churros into how long you want it or 6-inch-long ropes. Using kitchen scissors, cut off the dough from the piping bag.
• Working in batches, fry churros, turning as needed, until golden brown, 4 to 5 minutes. Make sure the oil registers 375°F between batches. Using a slotted spoon or tongs, immediately roll churros in cinnamon sugar, then transfer to a wire rack.

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• Dipping sauce
• Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chips and let sit 2 minutes. Add cinnamon and salt and whisk until combined and smooth.
  
• Arrange churros on a platter. Serve with dipping sauce alongside.

Equipment

• Non-stick PanCheck it out!

Notes

• I couldn’t find the piping bag, so I used a plastic bag instead.
• I couldn’t find the piping bag, so I used a plastic bag instead. It is best to serve the churros while they are still hot.
• Don’t attempt any crazy heights, it’s best to hold the churro maker just a few inches away from the oil to avoid getting burned by splashing oil. 
• It’s important to fry your churros in very hot oil.