Mexican Churros with Cinnamon Sugar Coating
Ingredients
- 1 cup · ≈ 240 ml
How to measure
- 2 tablespoons · ≈ 28 g
How to measure
- 2 tablespoons · ≈ 25 g
How to measure
- ¼ teaspoon · ≈ 1.5 ml
How to measure
- ¾ cup · ≈ 95 g
How to measure
- 2
How to measure
- 4 cups · ≈ 960 ml
How to measure
- 1 tablespoon · ≈ 8 g
How to measure
- ½ cup · ≈ 100 g
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare the dough
In a medium saucepan over medium heat, combine water, unsalted butter, granulated sugar, and salt. Heat the mixture until it reaches a gentle boil, ensuring the butter fully melts and all ingredients are evenly combined. Once boiling, remove the pan from heat immediately and stir in all the all-purpose flour at once using a sturdy wooden spoon. Continue stirring vigorously until the mixture comes together as a ball and begins to pull away cleanly from the sides of the pan, signaling the dough has formed properly and is ready for the next step.
Incorporate eggs
Allow the dough to cool for about 5 minutes to prevent cooking the eggs when incorporated. Transfer the dough to a mixing bowl for easier handling. Add the large eggs one at a time, beating thoroughly after each addition. This gradual incorporation is crucial to achieving a smooth, shiny dough with the right consistency—thick enough to hold its shape but soft enough to pipe effortlessly through the star tip. The dough’s elasticity at this point determines how well the churros will fry and crisp up.
Heat the frying oil
Prepare a deep frying pan or use a deep fryer, filling it with vegetable oil and heating it to a steady 375°F (190°C). Maintaining this temperature is important to ensure the churros cook quickly and develop a crisp, golden crust while staying airy on the inside. Use a frying thermometer for accuracy and adjust the heat as needed throughout the frying process. Overheating or underheating can result in greasy or undercooked churros, so monitoring temperature carefully is key.
Pipe and fry the churros
Fit a piping bag fitted with a large star tip and fill it with the churro dough. Carefully pipe strips approximately 4 to 5 inches long directly into the hot oil, using scissors or a sharp knife to cut the dough from the piping bag. Fry the churros in small batches to avoid crowding, which can drop the oil temperature. Cook each batch for about 2 to 3 minutes, turning occasionally to brown the churros evenly on all sides. They should develop a deep golden color and a firm, crisp texture before removal.
Drain and coat churros
Remove the fried churros from the oil using a slotted spoon and place them on a baking sheet lined with paper towels to drain off excess oil. While the churros are still warm and pliable, immediately roll them in the cinnamon sugar mixture. This coating, made from ground cinnamon and granulated sugar, adheres best to warm churros, adding a fragrant, sweet-spicy layer that defines this classic dessert. Serve promptly for the best texture or enjoy with your favorite dipping sauces.
Mexican churros are a beloved traditional Mexican dessert known for their crispy fried exterior and soft, airy interior. These fried dough sticks are rolled generously in cinnamon sugar, making every bite flavorful and sweet. The distinctive star-shaped ridges from the piping create extra crunchy edges that hold onto the cinnamon sugar perfectly.
Making mexican churros at home is straightforward and requires simple pantry ingredients like flour, water, butter, and cinnamon sugar. This recipe offers a step-by-step approach ensuring a crispy golden-brown finish without being greasy, emphasizing precise temperature control during frying to achieve the classic texture.
Whether you're craving a comforting snack or a festive dessert, this cinnamon sugar churros recipe is perfect for sharing. They pair beautifully with dipping sauces such as rich chocolate or creamy cajeta, but are equally delightful when enjoyed plain for that authentic traditional flavor.
How to Make Mexican Churros
- Prepare the dough: In a medium saucepan over medium heat, combine water, unsalted butter, granulated sugar, and salt. Heat the mixture until it reaches a gentle boil, ensuring the butter fully melts and all ingredients are evenly combined.
- Incorporate eggs: Allow the dough to cool for about 5 minutes to prevent cooking the eggs when incorporated. Transfer the dough to a mixing bowl for easier handling.
- Heat the frying oil: Prepare a deep frying pan or use a deep fryer, filling it with vegetable oil and heating it to a steady 375°F (190°C). Maintaining this temperature is important to ensure the churros cook quickly and develop a crisp, golden crust while staying airy on the inside.
- Pipe and fry the churros: Fit a piping bag fitted with a large star tip and fill it with the churro dough. Carefully pipe strips approximately 4 to 5 inches long directly into the hot oil, using scissors or a sharp knife to cut the dough from the piping bag.
- Drain and coat churros: Remove the fried churros from the oil using a slotted spoon and place them on a baking sheet lined with paper towels to drain off excess oil. While the churros are still warm and pliable, immediately roll them in the cinnamon sugar mixture.
Equipment
- medium saucepan
- wooden spoon
- piping bag with large star tip
- deep frying pan or deep fryer
- slotted spoon
- baking sheet lined with paper towels
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| water | 1 cup | 240 ml |
| unsalted butter | 2 tablespoons | 28 g |
| granulated sugar | 2 tablespoons | 25 g |
| salt | ¼ teaspoon | 1.5 ml |
| all-purpose flour | ¾ cup | 95 g |
| large eggs | 2 | 2 |
| vegetable oil for frying | 4 cups | 960 ml |
| ground cinnamon | 1 tablespoon | 8 g |
| additional granulated sugar for coating | ½ cup | 100 g |
Cooking tips
- Use a candy or deep-fry thermometer to keep oil at a steady 375°F for best texture and safety.
- Do not overcrowd the pan when frying to maintain oil temperature and avoid soggy churros.
- Pipe churros directly over the frying pan with care to avoid splatters and hot oil burns.
- Roll churros in the cinnamon sugar coating while they are still warm for the mixture to stick properly.
Substitutions
- Butter can be replaced with margarine for a dairy-free option, but flavor and texture may vary slightly.
- Vegetable oil can be substituted with canola or sunflower oil suitable for high-heat frying.
Storage and reheating
Store leftover churros in an airtight container at room temperature for up to 1 day to preserve their crispness. When ready to enjoy, reheat them in an oven preheated to 350°F (175°C) for 5 to 7 minutes, which helps restore the crunch without drying them out. Avoid reheating churros in the microwave, as this method tends to make them soggy and can detract from their signature texture and flavor.
Allergen notes
Potential allergens include Eggs, Wheat, Dairy. Check all labels and substitutions; this is not an exhaustive allergen assessment.