Easy Mini Churro Cinnamon (Print-Friendly Version)
Mini churros coated in cinnamon sugar, crisp outside, soft inside, ready in minutes for a sweet treat.
# What You'll Need:
→ Churro Dough
01 -
240 ml water
02 -
56 g unsalted butter
03 -
25 g white sugar
04 -
125 g all-purpose flour
→ Frying Oil
05 -
Grapeseed oil, as needed for deep frying (minimum 5 cm depth)
→ Cinnamon Sugar Coating
06 -
100 g white sugar
07 -
8 g ground cinnamon
# How to Make It:
01 -
In a medium saucepan over medium heat, combine water, unsalted butter, and sugar. Bring to a boil, stirring until butter is fully melted.
02 -
Remove pan from heat and add flour all at once. Stir vigorously with a spatula until a smooth dough forms and pulls away from the sides of the pan.
03 -
Allow the dough to rest for 5 minutes at room temperature.
04 -
In a small bowl, mix white sugar and ground cinnamon thoroughly. Reserve for coating.
05 -
Fill a deep pot with grapeseed oil to a minimum depth of 5 cm. Heat oil to 175°C, monitoring with a kitchen thermometer.
06 -
Transfer dough to a piping bag fitted with a star tip. Carefully pipe strips of dough directly into the hot oil, cutting each strip with clean kitchen scissors as needed.
07 -
Fry churro strips for 5 minutes, turning occasionally, until uniformly crisp and golden. Remove using a slotted spoon and drain on paper towels.
08 -
While still hot, roll churros in prepared cinnamon sugar, ensuring even coverage on all sides.
09 -
Serve churros warm, optionally accompanied by chocolate or caramel sauce for dipping.
# Additional Tips:
01 -
Maintain oil temperature at 175°C to achieve optimal crispness and minimize oil absorption.
02 -
Immediately coat churros in cinnamon sugar after frying for best adhesion.
03 -
Dough may be made in advance and kept briefly in an airtight container prior to frying.