Name: Delish Crispy Cinnamon Sugar Churros
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.1 cup all-purpose flour (sifted); 0.75 cup water (boiling); 2 tablespoons unsalted butter (cut into pieces); 2 eggs large eggs; 1.5 teaspoons granulated sugar; 0.5 teaspoon salt; 1 cup vegetable oil (for frying); 1 cup granulated sugar (for coating); 1 tablespoon ground cinnamon

Okay, friends, let’s talk about churros. Not the ones you awkwardly try to dunk at a fancy restaurant, or the ones you scarf down at the fair with sticky fingers and zero shame (no judgment, we’ve all been there). I’m talking about *these* churros. The kind that make your kitchen smell like a carnival exploded, in the best possible way. This isn’t some fussy, hour-long baking project; it’s a quick, surprisingly simple way to get a crispy, cinnamon-sugar hug in dough form. Seriously, if you’ve ever dreamt of having fresh, warm fried dough without leaving your house, today is your lucky day. You need this joy in your life.

My husband, bless his heart, thinks “baking” means preheating the oven for pizza. So when I whipped up a batch of these Delish Crispy Cinnamon Sugar Churros last Saturday, his eyes practically bugged out. “Did you *make* these? Like, from scratch-scratch?” he asked, already reaching for a third one, cinnamon sugar coating his beard. The kids, meanwhile, looked like they’d rolled in a snowdrift of sugar and happiness, leaving a trail of sticky fingerprints from the kitchen counter all the way to the living room. My kitchen was a disaster zone of flour, oil spatters, and sugar dust, but seeing their faces? Totally worth it. I even caught my youngest trying to lick the cinnamon sugar directly off the parchment paper. Priorities, right?

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Why You’ll Love This Delish Crispy Cinnamon Sugar Churros

Instant Vacation Vibes: One bite and you’re transported to a sunny street fair, no plane ticket required.
Surprisingly Simple: Looks fancy, acts like a treat, but secretly, it’s just fried dough. You can totally do this, even if your culinary experience is limited to toast.
The Smell Factor: Your house will smell absolutely divine. Forget those expensive candles, just fry up some churros.
Chaos in the Best Way: There’s something inherently fun about frying things. Embrace the splatter, the sugar shower, the pure joy.
Pure Comfort Food: Warm, crispy, sweet, a little bit salty – it hits all the right notes for a cozy night in or a celebratory snack.

Time-Saving Hacks

Shortcut that keeps you sane: Don’t have a fancy star tip? Just snip the corner off a sturdy Ziploc bag (freezer bags work best!) and make a wider opening. Your churros might look a little more “rustic” but taste just as amazing.
Hack that saves dishes but still looks like effort: Line your baking sheets with parchment paper before piping the churro dough onto them. Less sticking, less scrubbing later. Just toss the paper!
The sneaky “cheat” you always pull when you’re in a rush: Store-bought chocolate dipping sauce. Don’t even *think* about making ganache from scratch unless you have an extra hour and zero children demanding snacks.

Kitchen Confessions

The disaster story: The first time I tried making churros, my oil wasn’t hot enough. They absorbed so much oil they were basically sponges. Lesson learned: Get that oil to temperature, or you’re making sad, greasy logs.
A silly mistake you or your family made with this recipe: My son, convinced he was a master chef, decided to “help” me roll the hot churros in cinnamon sugar. He ended up with a third-degree burn (slight exaggeration, but it felt like it at the time) and a face full of sugar. Now it’s a strictly adult-only job!
Honest admission: the messy part you secretly skip: Wiping down the stovetop and floor immediately after frying. I usually let the oil cool, clean up the tools, and then tackle the greasy crime scene later. A girl’s gotta have her priorities, and usually, that’s eating the churros.

What to Serve It With

Honestly, these Delish Crispy Cinnamon Sugar Churros are perfection on their own. But if you’re feeling a little extra, a warm chocolate dipping sauce is non-negotiable. Or, if you want to get really fancy, a bowl of dulce de leche or even a scoop of vanilla bean ice cream to cut through the sweetness. A hot cup of coffee or a cold glass of milk also makes for a delightful pairing.

✔Tips & Mistakes

Getting the oil temperature just right is crucial for crispy, non-greasy churros. Aim for around 350-375°F (175-190°C). If it’s too cool, they’ll soak up oil; too hot, and they’ll burn outside before cooking inside. Don’t overcrowd the pan; fry them in batches to maintain oil temperature. And always, *always* roll them in the cinnamon sugar mixture while they’re still hot from the fryer – that’s how it sticks best!

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.

Frequently Asked Questions

How do I get my churros perfectly crispy and avoid them becoming soggy?

The key to crispy churros is the oil temperature and not overcrowding the pan. Ensure your oil is consistently between 350-375°F (175-190°C) and fry in small batches. This allows the churros to cook evenly and prevents the oil temperature from dropping too low, which can lead to soggy results.

Can I make the churro dough ahead of time and fry it later?

While you *can* make the dough ahead, it’s generally best to fry churros immediately after making the dough for the crispiest texture. If you must prepare it in advance, cover the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature for about 15-20 minutes before piping and frying.

What if I don’t have a star tip for my piping bag? How can I shape the churros?

No star tip, no problem! You can use a sturdy freezer bag and snip off a small corner for a round opening. The churros will be smooth instead of ridged, but they’ll taste just as delicious. You could also carefully spoon dollops of dough into the hot oil for a more “churro bite” shape, ensuring they’re small enough to cook through.

What’s the best way to reheat leftover churros so they regain some crispness?

To bring leftover churros back to life, place them on a baking sheet and pop them into a preheated oven at 350°F (175°C) for about 5-7 minutes. You can also use an air fryer at 350°F (175°C) for 3-5 minutes. This will help them crisp up again, although they might not be quite as perfect as fresh.

Can I use a different type of oil for frying, or does it have to be a specific kind?

For frying churros, you’ll want a neutral-flavored oil with a high smoke point. Good options include vegetable oil, canola oil, sunflower oil, or peanut oil. Avoid oils like olive oil, which have a lower smoke point and can impart an unwanted flavor to your churros.

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