Cinnamon Sugar Churros
Crisp fried churros rolled in cinnamon sugar and served with warm chocolate and caramel sauces for dipping, best eaten fresh from the pot.
Churro dough is really just a choux paste cooked briefly on the stovetop before piping, which gives the fried strips their ridged shape and hollow, crisp texture. Frying in smaller batches keeps the oil temperature steady so every piece cooks evenly. Roll them in cinnamon sugar the moment they come out of the oil while they are still hot enough to hold it.
Ingredients
Method
Tap a number to mark a step doneBring the water, butter, sugar, and salt to a boil in a saucepan, then remove from heat and stir in the flour all at once until a smooth ball forms.
Cook the dough over low heat for 2 minutes, stirring constantly, then transfer to a bowl and beat in the eggs one at a time until glossy.
Spoon the warm dough into a piping bag fitted with a large star tip, ready for frying right away.
Heat the oil to 360F, then pipe 4-inch lengths of dough directly into the oil, cutting them off with scissors, frying a few at a time.
Fry the churros for 2 to 3 minutes per side, until deep golden and crisp, then drain on paper towels.
Mix the sugar and cinnamon on a plate and roll the warm churros in the mixture until fully coated.
Serve the churros immediately with warm chocolate sauce and caramel sauce on the side for dipping while everything is still hot.
Kitchen note
Do not crowd the pot when frying, since dropping in too many churros at once cools the oil and leaves them greasy instead of crisp; fry in small batches for the best texture.
