DessertSnack

Cuban-Style Churros with Cinnamon Sugar

Name: Cuban-Style Churros with Cinnamon Sugar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: cuban
Ingredients: 240 ml water; 55 g unsalted butter cut into pieces; 1 tbsp granulated sugar; 0.25 tsp salt; 130 g all-purpose flour; 1 pcs large egg; 720 ml vegetable oil for frying; 0.5 cup granulated sugar; 1 tsp ground cinnamon

These crispy churros are a delightful treat, popular in Cuban cafes and bakeries. Made from a simple choux pastry, they are fried until golden brown and then coated in a sweet cinnamon sugar mixture. Enjoy them warm as a comforting dessert or snack.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 559 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

240 mlwater
55 gunsalted butter, cut into pieces
130 gall-purpose flour
1 pcslarge egg
720 mlvegetable oil, for frying

churro dough

1 tbspgranulated sugar
0.25 tspsalt

cinnamon sugar

0.5 cupgranulated sugar
1 tspground cinnamon

Equipment

kitchen shears · star tip · shallow dish · saucepan · slotted spoon · paper towels · bowl · large pot · wire rack · wooden spoon · candy thermometer · piping bag

The method

Step by step

1
Combine the water, butter, the churro dough granulated sugar, and the salt in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted.
About 5 min
2
Remove the saucepan from the heat. Add the all-purpose flour all at once and stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides of the pan.
About 2 min
3
Transfer the dough to a medium bowl and let it cool for 5 minutes.
About 5 min
4
Add the large egg to the cooled dough and beat with a wooden spoon or electric mixer until fully incorporated and the dough is smooth.
About 2 min
5
Spoon the dough into a piping bag fitted with a large star tip (like an Ateco 826 or 827).
About 1 min
6
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 175°C (350°F).
About 5 min
Cook’s note: Use a candy thermometer to monitor the oil temperature for best results.
7
Carefully pipe 10-15 cm (4-6 inch) lengths of dough directly into the hot oil, using kitchen shears or a knife to cut the dough from the piping bag. Fry 3-4 churros at a time to avoid overcrowding.
8
Fry the churros for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
9
Using a slotted spoon, remove the cooked churros from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
10
In a shallow dish, combine the cinnamon sugar granulated sugar and the ground cinnamon.
About 1 min
11
While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
About 1 min
12
Serve the churros immediately.

Per serving

Nutrition

57%Score

Calories: 559.4kcal
Protein: 5g
Carbs: 59.1g
Fat: 34.4g
Fibre: 1.2g
Sugar: 34g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Churros are best eaten fresh, but leftovers can be stored in an airtight container at room temperature.

Reheating

Reheat in a toaster oven or air fryer for a few minutes until crispy.