Classic Mexican Churros with Cinnamon Sugar
Crispy on the outside, soft and tender on the inside, these golden churros are a beloved Mexican street treat. Dipped in warm chocolate sauce or simply rolled in cinnamon sugar, they’re easier to make at home than you think—no fancy equipment required!
Prep time20 min
Cook time20 min
Total time40 min
Servings6 servings
DifficultyMedium
Ingredients
- 1 cup (240 ml) water
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying (about 2 cups / 500 ml)
- 1/2 cup (100 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- 1In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a gentle boil, then remove from heat.
- 2Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides. Let cool for 5 minutes.
- 3Beat in the egg and vanilla extract until fully incorporated; the dough should be shiny and pipeable.
- 4Heat about 2 inches (5 cm) of oil in a deep skillet or pot to 350°F (175°C). Meanwhile, mix the 1/2 cup sugar and cinnamon in a shallow dish.
- 5Transfer the dough to a piping bag fitted with a large star tip (like an open star tip). Pipe 4–5 inch (10–12 cm) strips directly into the hot oil, cutting with scissors.
- 6Fry 3–4 churros at a time for 2–3 minutes, turning occasionally, until deep golden brown and crispy. Drain on paper towels.
- 7While still warm, roll each churro in the cinnamon sugar mixture until well coated. Serve immediately with chocolate sauce or dulce de leche, if desired.
Tips
- For best texture, use a large star nozzle (about 1/2 inch / 1.3 cm) to create the classic ridged shape—this helps them crisp evenly.
- Don’t overcrowd the pan; fry in small batches to maintain oil temperature and avoid soggy churros.
- If the dough is too stiff to pipe, add a teaspoon of warm water; if too runny, add a tablespoon of flour. It should hold its shape when piped.
- Churros are best eaten within 10 minutes of frying—they lose crispness as they cool.
