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- 1 cup water - 2 tablespoons granulated sugar - 1/2 teaspoon salt - 1/2 cup unsalted butter - 1 cup all-purpose flour - 2 large eggs - 1 teaspoon vanilla extract - Oil for frying - 1/4 cup granulated sugar - 1 tablespoon ground cinnamon - Medium saucepan - Wooden spoon - Piping bag with star tip - Deep skillet or pot To make your homemade cinnamon sugar churros, you need some simple ingredients. First, gather your main ingredients. You will need water, sugar, salt, butter, flour, eggs, and vanilla extract. These items come together to create a dough that puffs up perfectly when fried. Next, you need the coating ingredients. A mix of granulated sugar and ground cinnamon gives churros their signature sweet flavor. This blend is what makes them irresistible! You also need a few tools. A medium saucepan lets you heat the dough mix. A wooden spoon helps you stir everything together. A piping bag with a star tip shapes the churros into their classic form. Finally, a deep skillet or pot is essential for frying. If you want to dive deeper into the steps, check the Full Recipe for more details! First, gather your ingredients. In a medium saucepan, combine: - 1 cup water - 2 tablespoons granulated sugar - 1/2 teaspoon salt - 1/2 cup unsalted butter Bring this mixture to a boil over medium heat. Once boiling, add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon. Mix until the dough forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes. Next, remove the saucepan from heat. Let the mixture cool for about 5 minutes. This step is important. Then, add 2 large eggs one at a time. Mix well after adding each egg until the dough is smooth. Add 1 teaspoon of vanilla extract to enhance the flavor. Now, it’s time to fry. Heat oil in a deep skillet or pot to 350°F (175°C). Use enough oil to cover the churros. While the oil heats, transfer the churro dough to a piping bag fitted with a star tip. Pipe 6-inch long strips of dough into the hot oil, cutting them with scissors. Fry in batches until golden brown, which takes about 2-3 minutes per side. Once fried, remove churros with a slotted spoon. Drain them on paper towels. For the final touch, roll each churro in a mix of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon while they’re still warm. Enjoy this delightful treat! For the complete process, check the Full Recipe. Cooling the dough is key to great churros. When you take the dough off the heat, let it cool for about 5 minutes. This helps the eggs mix in better without cooking them. The right oil temperature matters too. Heat your oil to 350°F (175°C). Use a deep skillet or pot for even cooking. If your churros turn out too oily, it may be because the oil is not hot enough. When the oil is too cool, churros absorb more oil. Make sure to fry them at the right temperature. If they don’t puff up, your dough might be too thick or you may need to mix the eggs more. The dough should be smooth and easy to pipe. Churros taste best when served warm. Enjoy them right after frying for a crispy bite. You can dip them in chocolate sauce or caramel for an extra treat. Try serving them with whipped cream or a scoop of ice cream for a fun dessert. For more ideas, check out the Full Recipe for more details on delicious dips! {{image_2}} You can make churros even more fun! Try adding chocolate or caramel fillings. Just pipe the dough around your filling. This gives a sweet surprise inside. You can also play with spices in the sugar coating. Try nutmeg or vanilla sugar for a twist. Each variation offers a new taste adventure. If you need a gluten-free treat, use gluten-free flour instead of regular flour. The texture may change a bit, but it still tastes great. You might need to adjust the other ingredients slightly. Make sure to check your baking powder, as some contain gluten. You can bake churros if you prefer a healthier option. To bake, pipe the dough onto a baking sheet and spray with oil. Bake at 400°F (200°C) until golden and crisp. Fried churros are crunchy on the outside and soft inside. Baked churros tend to be drier but still tasty. Each method has its charm, so try both! For the full recipe, check out the detailed instructions in the earlier section. To keep your churros fresh, store them in an airtight container. This helps prevent them from getting soggy. Place parchment paper between layers to absorb moisture. Keep the container at room temperature for the best taste. If you can, eat them within two days for peak flavor. Reheating churros can be tricky. The best method is to use an oven. Preheat the oven to 350°F (175°C). Place the churros on a baking sheet and heat for about 5 to 10 minutes. This method keeps them crispy. You can also use an air fryer for a quick fix. Just heat them for about 3-5 minutes. Avoid microwaving, as it makes them soft and chewy. If you want to save churros for later, freezing works well. For uncooked churros, pipe the dough onto parchment paper. Freeze until firm, then transfer to a freezer bag. For cooked churros, let them cool completely first. Place in an airtight container or freezer bag. To thaw, leave them in the fridge overnight. For reheating, use the oven or air fryer as mentioned before. This keeps them tasty and crispy! For the full recipe, check out Delicious Homemade Cinnamon Sugar Churros . To make churros crispy, you need to focus on a few key factors: - Oil Temperature: Heat the oil to 350°F (175°C) before frying. - Fry in Batches: Do not overcrowd the pot. Fry in small batches. - Drain Well: Use a slotted spoon to let excess oil drip off. - Coating: Roll churros in sugar while warm for a crisp finish. Keeping these in mind will give you that perfect crunch! Yes, you can prepare churro dough ahead of time. Here’s how: - Refrigerate: After making the dough, cover it and store it in the fridge for up to 24 hours. - Bring to Room Temp: Before frying, let the dough sit at room temperature for 30 minutes. This will help the dough fry better and keep its shape. The best oils for frying churros are: - Vegetable Oil: It has a high smoke point and neutral flavor. - Canola Oil: Similar to vegetable oil, it works great for frying. - Peanut Oil: This oil adds a nice flavor and has a high smoke point too. Choose oils that can handle high heat without burning. You can easily change the sugar coating for fun flavors: - Cocoa Powder: Mix cocoa powder with sugar for a chocolate twist. - Nutmeg: Use nutmeg instead of cinnamon for a warm spice flavor. - Vanilla Sugar: Blend vanilla extract and sugar for a sweet, aromatic touch. Try these ideas to make your churros even more exciting! You learned how to make churros from scratch today. We covered ingredients, steps, and storage tips. Remember to let your churro dough cool for the best texture. Fry them at the right temperature for a perfect crunch. If you want something unique, try fillings or baking variations. Keep leftovers fresh by storing them properly. Enjoy your homemade churros with fun dips! With these tips, you'll impress anyone who tries them. Now, go enjoy the delicious taste of your labor!

Homemade Cinnamon Sugar Churros

Indulge your sweet tooth with these delicious homemade cinnamon sugar churros! This easy recipe guides you through every step, from creating the perfect dough to frying up golden treats. With simple ingredients and quick prep, you can impress friends and family in no time. Don’t wait—click through to discover how to make these irresistible churros and bring a taste of the fair to your kitchen!
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Ingredients
  

1 cup water

2 tablespoons granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter

1 cup all-purpose flour

2 large eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar (for coating)

1 tablespoon ground cinnamon (for coating)

Oil for frying

Instructions
 

In a medium saucepan, combine water, 2 tablespoons of sugar, salt, and butter. Bring the mixture to a boil over medium heat.

    Once boiling, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (around 1-2 minutes).

      Remove from heat and let cool slightly (about 5 minutes).

        Once cooled, add the eggs one at a time, mixing well after each addition until fully incorporated. Mix in the vanilla extract until smooth.

          Transfer the churro dough to a piping bag fitted with a star tip.

            In a deep skillet or pot, heat 2 inches of oil over medium heat until hot (approximately 350°F or 175°C).

              Pipe 6-inch long strips of dough into the hot oil, cutting them with scissors. Fry in batches until they’re golden brown, about 2-3 minutes per side.

                Remove churros with a slotted spoon and drain on paper towels.

                  In a shallow bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon together. Roll each churro in the cinnamon sugar mixture while they're still warm.

                    Serve immediately for the best texture, or enjoy later warm!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12