Crispy Churros with Cinnamon Sugar

This traditional Spanish churros recipe creates impossibly crispy treats with a soft, pillowy interior that pairs perfectly with a thick chocolate dipping sauce. The contrast between the cinnamon-sugar coating and the tender middle makes these an irresistible indulgence that brings bakery-quality churros right to your kitchen.

I first made these churros for my daughter's birthday party, and they disappeared faster than any other dessert I've ever served. The children gathered around the kitchen as I piped the dough into the hot oil, mesmerized by how quickly the golden treats took shape.

Ingredients

• All-purpose flour: Creates the perfect base for these churros providing just the right structure for that ideal texture
• Baking powder: Gives the churros their signature light interior while maintaining that crispy shell
• Vegetable oil: In the batter ensures tenderness without adding competing flavors
• Boiling water: Activates the baking powder immediately creating those essential air pockets
• Cinnamon and sugar: Combine for that classic churro coating; use finer sugar for better adhesion
• Dark chocolate chips: Provide richness in the dipping sauce; look for high-quality baking chocolate
• Heavy cream: Creates the perfect consistency for the chocolate sauce preventing it from being too thick or thin

How To Make Churros

Prepare the coating:

Combine sugar and cinnamon in a shallow bowl ensuring they're thoroughly mixed for even coating. The wide surface area makes it easier to roll fresh churros immediately after frying.

Create the batter:

Mix dry ingredients first then add oil and boiling water all at once. Stir just until combined; about 30 seconds of mixing. The batter should resemble a thick sticky dough that holds its shape when piped, not a runny batter.

Fill piping bag:

Transfer the warm dough into a piping bag fitted with a star tip. The star shape is crucial as it creates the characteristic ridges that catch the cinnamon sugar and create extra crispy edges.

Heat the oil properly:

Warm oil to 340°F, checking with a thermometer for accuracy. The oil should bubble gently around a bread cube, taking about 20 seconds to turn golden. Too hot and churros will burn outside while remaining raw inside; too cool and they'll absorb excess oil.

Pipe and fry with precision:

Hold the piping bag close to the oil surface while piping 6-inch lengths and snipping with scissors. This technique prevents dangerous oil splashes and ensures uniform churros. Cook in small batches of 3-4 to maintain oil temperature, rotating occasionally for even browning.

Sugar coating technique:

Roll churros in cinnamon sugar immediately after draining, but wait about 15 seconds after removing from oil. This brief cooling period helps the coating stick better without melting off.

Pin it

The boiling water is my favorite secret in this recipe. Unlike many pastries that rely on cold ingredients, the hot water immediately activates the baking powder and creates steam pockets inside the dough. My grandmother taught me this technique years ago, explaining that this is what gives authentic churros their distinctively light texture despite being fried.

Storage Magic

These churros maintain their quality remarkably well when stored properly. After cooking, allow any leftovers to cool completely without the sugar coating. Store them in an airtight container at room temperature for up to 2 days. When ready to serve, reheat in a 350°F oven for about 5 minutes until crisp, then roll in the cinnamon-sugar mixture. The reheating process restores their crispness perfectly, making them ideal for entertaining when you need make-ahead options.

Pin it

Perfect Pairings

While chocolate sauce is the classic companion, churros welcome many creative dipping options. Try dulce de leche for a caramel twist, or fruit compotes like raspberry or strawberry for a tangy contrast. Coffee lovers might enjoy an espresso-infused chocolate sauce, while those seeking something lighter could try whipped cream with a touch of vanilla. In Spain, churros are traditionally served with thick hot chocolate at breakfast, creating the perfect sweet morning ritual.

Troubleshooting Tips

If your dough seems too wet, add flour one tablespoon at a time until reaching a pipeable consistency. Conversely, if too dry, incorporate small amounts of hot water. Oil temperature is crucial, so use a thermometer when possible. If churros brown too quickly, your oil is likely too hot. If they absorb excess oil and become soggy, the temperature is too low. Finally, for maximum crispness, avoid overcrowding the frying pan, as this drops the oil temperature and results in oily churros.

Frequently Asked Questions

→ How do I make the churros crispy?

To achieve crispy churros, ensure the oil is heated to the right temperature (170°C/340°F) and fry in small batches, rolling occasionally to cook evenly.

→ Can I use a different flour?

Stick with plain or all-purpose flour for best results. Self-raising flour is not recommended as it alters the texture.

→ What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can drop small spoonfuls of dough into the oil to make churro doughnut balls instead.

→ Can I make churros in advance?

Yes, make the churros ahead, omit the sugar coating, and store in an airtight container. Reheat in the oven before rolling in sugar.

→ How do I make the chocolate dipping sauce?

Microwave chocolate and heavy cream in bursts, stirring until smooth. Cool slightly before serving for a rich, thick sauce.

→ What oil is best for frying churros?

Use vegetable or canola oil. Avoid extra virgin olive oil as its low smoke point is unsuitable for deep frying.