Churros are one of my favorite Spanish street food! The first time I tasted them was when I traveled to Madrid, it was so good that I came back from that trip with an extra 5 pounds around my waist…… But I figured if you eat them only once in a while there’s no real danger.
The thing about churros is it’s the exact same dough as cream puffs only you don’t bake it you fry it, and there’s no filling. This recipe is super easy and quick, you can make it for dessert or just if you feel like making a really sweet snack.
These homemade churros are crispy on the outside, soft and tender on the inside and they have a flavor no one can resist!
Best homemade cinnamon sugar churros
- 60 gr butter (2.1 oz) cut to small cubes
- 4 tbsp sugar
- 1 cup water
- 1/4 tsp salt
- 1 cup flour
- 2 eggs
- 1 tsp vanilla extract
- 1/2 litre oil for frying 18 oz
For the cotting
- 1/4 cup sugar
- 2 tsp cinnamon
For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
In a small saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil and remove from heat.
Stir in flour and beat until mixture forms a ball. Keep beating vigorously to cool the mixture.
Add in the vanilla and the eggs one at a time while keep beating the mixture. the dough will look as if it is falling apart, but it quickly returns to its optimal state.
Transfer to a piping bag fitted with a rounded star tip (no bigger than 1/2-inch).
Heat oil in a wide pot until it reaches a temperature of 170°C/340°F.
Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Repeat process with remaining dough (frying no more than 5 at once). Serve warm.