Equipment
Ingredients
Frying
- 1000 ml vegetable oil, liquid
Cinnamon-Sugar Coating
- 100 g sugar
- 5 g cinnamon, ground
Dough
- 240 ml water
- 113 g butter, unsalted
- 20 g sugar
- 1 g salt
- 120 g flour, all-purpose
- 3 egg, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 162 kcal
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 10 g
- Sodium
- 52 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 67 mg
- Potassium
- 32 mg
- Calcium
- 16 mg
- Iron
- 0.7 mg
- Magnesium
- 4 mg
- Phosphorus
- 38 mg
- Zinc
- 0.3 mg
- Vitamin A
- 84 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.6 mg
- Folate
- 24 mcg
- Water
- 32 g
Sources: USDA FoodData Central
Method
Fill a large saucepan or deep skillet with at least 5 cm of neutral oil and heat to 177°C (350°F).
Mix 100g of sugar with the ground cinnamon on a large plate and set aside.
In a separate saucepan, combine 240ml water, 20g sugar, butter, and salt, then bring to a boil over high heat.
Lower the heat to low, add all the flour at once, and stir vigorously until the mixture forms a cohesive dough ball, roughly 30 seconds.
Take the pan off the heat and incorporate the eggs one at a time, beating thoroughly after each addition until the dough is smooth.
Place the dough into a pastry bag with a star tip and pipe 10 cm strips into the oil, frying in batches for 5 to 10 minutes until golden.
Transfer the cooked churros to paper towels to drain excess oil.
Roll the warm churros in the cinnamon-sugar mixture until evenly coated.
Chef's Notes
- Use a high-quality star tip to ensure the churros have deep ridges, which increases surface area for the sugar coating.
Storage
Refrigerator: 24 hours — Stored churros will lose their crisp texture.
Freezer: 1 month — Freeze piped raw dough strips on a tray before transferring to a bag.
Reheating: Reheat in an oven or air fryer at 175°C (350°F) until crisp.
Troubleshooting
Churros are dark on the outside but raw in the middle.
Cause: The oil temperature is too high.
Fix: Cannot be fixed once fried; lower the heat for the next batch.
Prevention: Use a frying thermometer to maintain a steady 177°C (350°F).
Churros are heavy and greasy.
Cause: The oil temperature is too low.
Fix: Cannot be fixed.
Prevention: Wait for the oil to return to 177°C (350°F) between batches.
Cultural Context
Churros are a beloved fried dough pastry with origins in Spain and Portugal, often enjoyed as a breakfast or snack. They gained significant popularity in Latin America, particularly in Mexico, where they are a staple treat at street food stalls, bakeries, and festive occasions.
