Homemade Cinnamon Churros
Easy homemade churros recipe with crispy exterior and soft interior. Fry in 18 minutes using simple pantry ingredients.
Ingredients
- 1 cup water
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- ¼ teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2-3 quarts vegetable oil for frying
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 1 tablespoon honey (optional, for chocolate sauce)
- ¼ cup unsweetened cocoa powder (optional, for chocolate sauce)
- Pinch of cayenne pepper (optional enhancement)
Instructions
- 1
Combine 1 cup of water and 2 tablespoons of butter in a medium saucepan, then heat over medium-high heat until the butter melts completely and the mixture reaches a gentle boil.
- 2
Remove the pan from heat and stir in 1 cup of all-purpose flour, ¼ teaspoon of salt, and ½ teaspoon of baking powder until a thick, smooth dough forms.
- 3
Mix in ½ teaspoon of vanilla extract and let the dough cool for 2-3 minutes until it's comfortable to handle but still warm.
- 4
Fill a pastry bag fitted with a large star tip with the warm churro dough, ensuring it's packed firmly without air pockets.
- 5
Heat 2-3 quarts of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 375-400°F, using a reliable thermometer to maintain accurate temperature.
- 6
Carefully pipe 4-6 inch lengths of dough directly into the hot oil, using scissors to cut the dough cleanly from the pastry bag tip into 3-4 inch portions.
- 7
Fry the churros for approximately 1-1.5 minutes until the bottom edges turn golden brown, then carefully flip each piece using tongs or a skewer.
- 8
Continue frying for another 1-1.5 minutes on the second side until both sides achieve an even golden-brown color and the surface looks crispy.
- 9
Remove the finished churros with a slotted spoon or skimmer and transfer immediately to a plate lined with paper towels to drain excess oil.
- 10
Combine ½ cup of granulated sugar and 1½ teaspoons of ground cinnamon in a shallow bowl, stirring well to distribute the spice evenly.
- 11
While the churros are still hot, roll each piece in the cinnamon-sugar mixture, coating all sides generously for maximum flavor and texture.
- 12
Allow the oil temperature to return to 375-400°F between batches, about 2-3 minutes, before piping and frying the next group of churros.
- 13
Serve the warm churros immediately, optionally accompanied by warm chocolate sauce, dulce de leche, or your preferred dipping sauce.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Vegetable oil for frying | Coconut oil or avocado oil | Higher smoke point and potentially more stable fats for deep frying |
| All-purpose flour | Whole wheat flour or spelt flour | Increased fiber content and more sustained blood sugar response |
| Granulated sugar coating | Coconut sugar or date sugar with cinnamon | Lower glycemic index sweeteners reduce rapid blood sugar spikes |
| Butter | Ghee or coconut oil | Alternatives reduce lactose if dairy-sensitive and add richness |
| Traditional deep frying | Air fryer method at 390°F for 10-12 minutes total | Significantly reduces oil consumption and overall calorie content |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 295 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 175mg |
| Carbohydrates | 38g |
| Fiber | 3g |
| Sugar | 22g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
