Spanish Cinnamon Sugar Dough

Walking through Madrid at midnight, the scent of frying dough and cinnamon stopped me dead in my tracks. A tiny churrería tucked between apartment buildings was churning out paper cones of freshly fried churros, steam rising into the cool night air. I stood there eating one, chocolate dripping down my chin, completely understanding why this is considered Spain's most beloved street food. Years later, recreating that moment in my own kitchen has become a weekend ritual I refuse to give up.

Last winter, my daughter begged me to make churros for her sleepover birthday party. I spent the entire evening at the stove, surrounded by eleven year old girls watching the dough sizzle and bubble. When they all fell quiet, completely focused on dipping warm churros into chocolate, I knew this recipe had earned its permanent place in our family's rotation.

Ingredients

• Water: Use filtered water for the cleanest taste in your dough base
• Unsalted butter: European style butter has a higher fat content for better texture
• Granulated sugar: This balances the savory elements in the dough
• Salt: A small amount enhances all the other flavors
• All purpose flour: Bread flour can make them too tough, stick with AP
• Large egg: Room temperature eggs incorporate more easily into the dough
• Vanilla extract: Pure vanilla extract adds aromatic depth
• Vegetable oil: Canola or neutral oil works best for high heat frying
• Granulated sugar: Extra fine sugar coats more evenly
• Ground cinnamon: Freshly ground cinnamon has more intense flavor
• Heavy cream: Higher fat content creates a silkier sauce
• Dark chocolate: 60 to 70 percent cacao balances the sweet churros perfectly
• Unsalted butter: Adds gloss and richness to the sauce
• Pinch of salt: This tiny amount wakes up the chocolate flavor

Instructions

Make the dough base:

Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Bring to a gentle boil while stirring occasionally until butter has completely melted.

Cook the flour:

Dump all the flour in at once and stir vigorously with a wooden spoon for about 2 minutes. The mixture should form a ball that pulls away cleanly from the sides of the pan.

Cool the dough:

Remove from heat and let it rest for 5 minutes. This step is crucial because adding egg to hot dough will cook it prematurely.

Add the egg:

Beat in the egg and vanilla extract until the dough becomes smooth and glossy. The transformation is satisfying to watch as it comes together.

Prepare for frying:

Scoop dough into a piping bag fitted with a large star tip. The star pattern is what creates those signature ridges that get wonderfully crispy.

Heat the oil:

Pour oil into a deep pan and heat to 350 degrees Fahrenheit. I use a kitchen thermometer because maintaining the right temperature is the secret to perfect churros.

Fry the churros:

Pipe 4 to 6 inch strips directly into the hot oil, cutting with scissors. Fry for 2 to 3 minutes per side until golden brown, working in batches to avoid crowding the pan.

Drain and coat:

Lift churros out with a slotted spoon and drain on paper towels. While still warm, roll them in the cinnamon sugar mixture until evenly coated.

Make the chocolate sauce:

Heat cream and sugar in a small saucepan until just simmering. Remove from heat, add chocolate, butter, and salt, then let sit for 1 minute before stirring until completely smooth.

Serve immediately:

Arrange churros on a platter with the warm chocolate sauce in a small bowl for dipping. The contrast between hot churros and cool chocolate is absolute perfection.

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My first attempt at churros ended in disaster because I skipped the cooling step. The dough curdled into a strange eggy mess that refused to pipe properly, and I nearly gave up on the whole project. That failure taught me to respect the process, and now I always set a timer to remind myself to let the dough rest before adding the egg.

Getting The Perfect Texture

The key to that restaurant style crunch is piping the dough directly into the hot oil rather than cutting it on a surface first. This technique, learned from a Spanish chef, ensures the ridges set immediately in the hot oil. I also discovered that letting the dough rest in the piping bag for 10 minutes before frying makes it easier to pipe and creates more consistent shapes.

Frying Temperature Mastery

After years of making churros, I have learned that oil temperature is everything. Too cool and they become greasy sodden logs, too hot and they burn before cooking through. I keep my thermometer in the oil the entire time, adjusting the heat as needed between batches. This attention to detail is what separates good churros from great ones.

Make Ahead And Storage Tips

While churros are undeniably best fresh, I have found ways to make them work for busy schedules. The dough can be prepared and refrigerated in the piping bag for up to 6 hours before frying. Simply bring it to room temperature for 30 minutes and proceed as usual. The chocolate sauce also reheats beautifully in the microwave in 20 second intervals.

• Leftover churros can be revived in a 350 degree oven for 5 minutes
• Extra cinnamon sugar keeps indefinitely in a sealed jar
• The chocolate sauce can be made 2 days ahead and stored in the refrigerator

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There is something profoundly joyful about standing over a pot of bubbling oil, creating something that brings such immediate happiness to everyone around the table. Whether it is a rainy Sunday morning or a celebration with friends, homemade churros always make the moment feel special.

Recipe FAQs

→ What makes the texture crispy outside and soft inside?

The choux pastry dough technique creates steam during frying, puffing the dough while developing a crispy exterior. The high moisture content ensures the interior remains tender and airy.

→ Can I make these ahead of time?

They're best enjoyed fresh and warm. If needed, you can fry them ahead and reheat in a 350°F oven for 5 minutes, then re-coat in cinnamon sugar for renewed crunch.

→ What oil works best for frying?

Vegetable, canola, or sunflower oil work well due to their neutral flavor and high smoke points. Maintain the temperature at 350°F for optimal crisping without excessive greasiness.

→ Can I bake instead of fry?

Baking won't achieve the same authentic crispy texture. However, you can pipe the dough onto a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, though the result will be more like eclairs.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 1 day. Reheat in a 350°F oven for 5-8 minutes to restore crispiness. The coating may soften slightly.

→ What can I serve alongside the chocolate sauce?

Dulce de leche, caramel sauce, or berry compote make excellent alternatives. For dipping, you can also offer whipped cream or vanilla ice cream on the side.