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Crispy mini churros tossed in warm cinnamon sugar have become one of my favorite ways to bring a little happiness to any day They are simple to make at home and even better shared with friends and family The first time I made a batch my kitchen smelled like a carnival and nobody could stop snacking on them
Churros were always a special carnival treat growing up Now making them at home is an easy delight that reminds me of backyard gatherings and family laughter
Ingredients
- Water: Provides the steam needed for a fluffy interior Use filtered water if available
- Unsalted butter: Delivers rich flavor and tender texture Choose a good quality butter for best results
- White sugar: Adds sweetness to both the dough and the coating Use fine granulated for smoother mixing
- All purpose flour: Forms the structure of the churros Sift if possible for even batter
- Grapeseed oil: Ideal for frying since it has a high smoke point and neutral flavor Make sure your oil is fresh and clean
- Ground cinnamon: The essential warm spice in the sugar coating Look for fresh ground sticks if you can
- Cinnamon sugar coating: The finishing touch Gives each churro its irresistible classic flavor
Step-by-Step Instructions
- Make the Dough:
- In a medium saucepan set over medium heat combine water butter and sugar Bring to a gentle boil stirring to dissolve the sugar and melting the butter fully Stop stirring once the mixture comes together and bubbles appear
- Add the Flour:
- Take saucepan off the heat Add flour all at once Use a sturdy spatula to stir rapidly and continuously until the mixture forms a thick ball and pulls away from the sides of the pan This creates a smooth stretchy dough essential for classic churro texture
- Rest the Dough:
- Allow the dough to cool undisturbed for five minutes This cooling period makes piping easier and helps the churros hold their shape during frying
- Make the Cinnamon Sugar:
- In a small bowl blend white sugar and ground cinnamon together until evenly combined Set aside This will be the final coating
- Heat the Oil:
- Pour grapeseed oil into a deep heavy pot filling to a depth of two inches Attach a kitchen thermometer and heat the oil to three hundred fifty degrees Fahrenheit Be patient and monitor the heat closely for safe and perfect frying
- Pipe the Churros:
- Transfer the cooled dough into a piping bag fitted with a star tip Hold bag over hot oil Pipe short lengths directly into oil cutting each piece with clean kitchen scissors as needed Use care to avoid splashing
- Fry Until Golden:
- Fry churros in small batches for five minutes until crisp and deep golden brown Turn gently once or twice while frying Remove with a slotted spoon and drain on paper towels
- Coat in Cinnamon Sugar:
- While still hot roll the churros in the prepared cinnamon sugar mixture Toss until each piece is thoroughly coated The coating sticks best when they are warm and just out of the oil
- Serve and Enjoy:
- Serve mini churros straight away when crispy and warm Pair with chocolate sauce or caramel if desired and watch them disappear
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My favorite part about making mini churros is watching everyone crowd around the kitchen as soon as the cinnamon sugar hits the warm dough It is nearly impossible not to sneak one while still warm I will always remember my kids helping me pipe the dough and laughing at the funny shapes we accidentally created
Storage Tips
Mini churros are at their best right after frying but leftovers can be kept in an airtight container at room temperature for up to one day Reheat in a toaster oven or an air fryer for a few minutes to bring back the crispiness Sprinkle on a bit more cinnamon sugar if needed after reheating
Ingredient Substitutions
If you do not have grapeseed oil use another neutral high heat oil like canola or peanut Butter can be swapped for plant based margarine if you need dairy free For the cinnamon sugar try adding a pinch of nutmeg or cardamom for a twist on the classic flavor
Serving Suggestions
Serve your mini churros with warm chocolate sauce dulce de leche or homemade strawberry jam They are perfect as a fun dessert for parties or alongside coffee for a cozy afternoon treat Try layering them over vanilla ice cream for a playful sundae
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Cultural and Historical Context
Churros have roots in Spanish and Portuguese cuisine and are now loved worldwide The dough technique is related to classic choux pastry but fried not baked Street vendors traditionally serve churros for breakfast or as a late night snack At home adapting them into mini bites makes them even more fun and easy to share
Common Recipe Questions
- → What type of oil works best for frying?
Grapeseed oil is recommended for its neutral flavor and high smoke point, ensuring a crisp texture and golden color.
- → Can the dough be prepared in advance?
Yes, you can prepare the dough ahead and store it briefly in an airtight container before frying for convenience.
- → How do I achieve the classic churro shape?
Use a piping bag fitted with a star tip to pipe the dough into strips, which creates the classic ridged texture on each churro.
- → Why coat in cinnamon sugar while warm?
Coating the churros while they're still warm ensures the cinnamon sugar sticks perfectly and forms the classic sweet crust.
- → What dips pair well with mini churros?
Chocolate or caramel sauces are popular; you can also try dulce de leche or fruit preserves for a delicious twist.