Cinnamon Churros

Deep-fried dough makes for great dessert

To learn more about this recipe, click here to read the related story, "Well-Oiled Machine," in our National edition. 

Recipe adapted from David Knight, Kachina, Denver, CO

Churros
5 from 51 ratings
Churros 
Servings
6
churros
Ingredients
  • 1½ cups water
  • 3 tablespoons light brown sugar
  • ¾ teaspoon kosher salt
  • 1 stick unsalted butter
  • 1½ cups all-purpose flour
  • 2 large eggs
  • ¾ teaspoon vanilla extract
  • Vegetable oil, for frying
  • 1½ cups granulated sugar
  • 2 teaspoons ground cinnamon
Directions
  1. In a medium saucepan set over high heat, add the water, brown sugar, salt and butter. Stir to combine and bring to a boil. Whisk in the flour until a smooth paste forms, switching to a wooden spoon as the mixture thickens. Continue to stir until the dough comes together into a ball and pulls away from the sides of the pan, 2 to 3 minutes.
  2. To the bowl of a stand mixer fitted with a paddle attachment, add the dough. Mix on medium-high speed until the dough stops steaming, about 3 minutes. Add the eggs, one at a time, mixing until each is combined before adding the next. Add the vanilla and continue mixing until the dough is smooth.
  3. Line a baking sheet with paper towels and set aside. To a medium saucepan set over medium heat, add enough oil to fill the pan halfway. Bring the oil to 350°. Use a rubber spatula to transfer the dough to a pastry bag fitted with a small star tip (we used size #864) and, holding the bag above the hot oil, pipe the dough into the oil in 6-inch strips (use your finger or a knife to separate the dough from the tip). Add just enough dough at a time so the pieces fry without touching. Fry until the churros are golden, using a frying spider or slotted spoon to turn halfway through frying, 5 to 6 minutes. Transfer the churros to the paper towel-lined baking sheet.
  4. To a large bowl, add the granulated sugar and cinnamon and mix to combine. Toss the hot churros in the cinnamon sugar and set aside on a plate. Repeat with the remaining dough until all the churros are made. Serve warm. Make ahead: The dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: Though they are best served warm, the churros can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
Calories per Serving 467
Total Fat 15.0 g
Saturated Fat 7.8 g
Trans Fat 0.5 g
Cholesterol 91.8 mg
Total Carbohydrates 79.2 g
Dietary Fiber 1.3 g
Total Sugars 54.5 g
Sodium 265.3 mg
Protein 5.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe