Spanish · Free recipe
Cinnamon Sugar Churros
Ridged ropes of choux-style dough fry into shatteringly crisp shells with soft, eggy centers, then get rolled in cinnamon sugar while still hot. A quick dark chocolate dipping sauce, thick enough to cling, turns a simple fried dough into an event.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Method
-
Mix 1/2 cup sugar with the cinnamon in a shallow dish, and heat the oil in a heavy pot to 360F.
-
Bring the water, butter, 2 tbsp sugar, and salt to a boil, add the flour all at once, and stir vigorously over medium heat for 1 to 2 minutes until the dough pulls into a smooth ball and leaves a film on the pan.
-
Transfer the dough to a bowl and cool for 5 minutes, then beat in the eggs one at a time and the vanilla until the dough is glossy and pipeable.
-
Spoon the dough into a piping bag fitted with a large open star tip, pipe 5-inch lengths directly over the oil, and snip them off with kitchen shears.
-
Fry 4 or 5 churros at a time for 3 to 4 minutes, turning once, until deep golden brown and crisp, then drain for a few seconds on paper towels.
-
Roll the hot churros in the cinnamon sugar until completely coated.
-
For the sauce, pour steaming cream over the chopped chocolate, wait 2 minutes, and whisk until smooth and thick; serve alongside the warm churros.
Zest note from the test kitchen
Use a closed or large open star tip with deep ridges; the extra surface area helps the churros fry through evenly and keeps them from bursting in the oil.
