Churros (Mexican Cinnamon-Sugar Fried Dough)
In short: Crisp, ridged dough sticks fried until golden, rolled in cinnamon sugar and served with a thick, warm Mexican-style chocolate dip. It takes about 45 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Churros are the fried dough sticks sold from carts, bakeries and cafés across Mexico, usually eaten warm in the evening or after a market trip. The dough is cooked on the stove, piped through a star tip so the ridges crisp up, and fried until deep golden. A roll in cinnamon sugar is standard. They are dipped in thick hot chocolate or in cajeta, a goat milk caramel. Fry and eat them within minutes for the best crunch.
Instructions
- Bring the water, 2 tbsp oil, sugar and salt to a boil in a saucepan, then take it off the heat.
- Add all the flour at once and stir hard with a wooden spoon until the dough forms a smooth ball with no dry flour. Return to low heat for 1 minute, stirring, then cool for 5 minutes.
- Spoon the warm dough into a piping bag fitted with a large star tip, about 1.2 cm (1/2 in) wide.
- Heat the frying oil to 180°C (350°F) in a deep, wide pot. Mix the sugar and cinnamon for the coating on a plate.
- Pipe 12 cm lengths of dough straight into the oil, snipping each with scissors. Fry 3 or 4 at a time for 3 to 4 minutes, turning, until deep golden brown. Drain on paper towels.
- Roll the hot churros in the cinnamon sugar.
- For the dip, heat the milk until steaming, then whisk in the chocolate off the heat until smooth and thick. Add the cinnamon if needed.
- Serve the churros warm with the chocolate for dipping.
Tips
- No piping bag? Use a sturdy zip-top bag with a corner snipped. The ridges from a star tip help the churros crisp and release steam, so use one if you can.
- To serve a crowd, keep fried churros on a rack in a 100°C (200°F) oven and roll them in the sugar just before serving.
Questions and answers
Why do my churros burst in the oil?
Air pockets or steam trapped in the dough. Use a star tip so steam can escape, stir out any lumps, and make sure the dough is fully cooked and smooth before piping.
Can I bake churros instead of frying them?
You can pipe them onto a tray and bake at 220°C (425°F) for 15 to 20 minutes. They will be drier and less crisp than fried churros but still good with the dip.
Can I make the dough ahead?
Yes. Covered tightly, the dough keeps in the fridge for 24 hours. Let it come to room temperature for 20 minutes before piping.
How long does it take to make Churros (Mexican Cinnamon-Sugar Fried Dough)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Churros (Mexican Cinnamon-Sugar Fried Dough)?
About 430 kcal per serving, with 7 g of protein, 60 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 60 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
