Ingredients
Equipment
Method
Make the Dough:
- In a medium saucepan, bring the water, butter, and sugar to a boil over medium heat. Stir until the butter is fully melted.
- Remove the saucepan from the heat and add the flour all at once. Mix with a spatula until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool for about 5 minutes while you prepare the cinnamon sugar.
Prepare the Cinnamon Sugar:
- In a bowl, combine the sugar and cinnamon. Set aside.
Heat the Oil:
- Pour grapeseed oil into a deep frying pan or pot, ensuring the oil is at least 2 inches deep. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
Pipe the Churros:
- Transfer the slightly cooled dough to a piping bag fitted with a star-shaped tip (essential for that classic churro texture). Keep scissors ready for cutting.
- Carefully pipe the dough into the hot oil, cutting the desired length of churros with scissors close to the oil's surface to avoid splashes.
Fry the Churros:
- Fry the churros for about 5 minutes, flipping occasionally, until golden brown and crispy.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil briefly.
Coat in Cinnamon Sugar:
- While still warm, toss the churros in the prepared cinnamon sugar until evenly coated.
Serve & Enjoy:
- Serve immediately while hot and crispy. Pair with melted chocolate or caramel sauce for dipping, if desired.
Notes
To Store:
Room temperature: Store in an airtight container for up to 2 days. Do not refrigerate, they will go soggy. Reheat: Place in a preheated oven at 350°F for 5 minutes to bring the crispiness back.These are best eaten fresh and warm. They will soften after about 20 minutes so serve immediately if possible. Freeze: Not recommended. The texture does not hold up after freezing.
Keep the oil at a steady 350°F the whole time. I learned this the hard way. Too hot and the outside burns while the inside stays raw, too low and they just soak up all the oil and go greasy. An oil thermometer is honestly worth it for this one.
Toss the churros in the cinnamon sugar the moment they come out of the oil while they are still hot. If you wait even a couple of minutes it just won't stick the same way.
If you don't have a piping bag, a sturdy zip-lock bag with one corner snipped off works too. You won't get the signature ridges but they will taste exactly the same.
Do not overcrowd the oil. Fry 3 to 4 churros at a time maximum. Too many at once drops the oil temperature and you will end up with greasy churros instead of crispy ones.