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This mini churro recipe brings the joy of crispy fried treats right into your kitchen with ingredients you likely already have on hand. Golden on the outside and soft on the inside, these bite-sized delights are rolled in fragrant cinnamon sugar and are perfect for sharing. Whether it’s a weekend indulgence or a sweet ending to taco night, these churros deliver every time.
The first time I made these was for a spontaneous movie night with friends. We devoured the whole batch before the opening credits were done. Now it’s a go-to treat anytime we want something cozy and sweet.
Ingredients
- Butter: Brings richness and helps create that signature churro dough texture. Choose unsalted butter for better control of flavor
- White Sugar: Used in both the dough and the coating. Go for a fine grain so it melts easily in the sugar blend
- All-Purpose Flour: Forms the structure of the churros. Use fresh flour for the best taste and texture
- Grapeseed Oil: Great for frying thanks to its high smoke point and neutral flavor. Look for cold-pressed versions for the cleanest taste
- Ground Cinnamon: Adds that classic warm spiced aroma. Choose a high-quality fresh cinnamon for the best flavor hit
Step-by-Step Instructions
- Make the Dough:
- In a medium saucepan combine water butter and sugar. Bring to a boil over medium heat while stirring to melt the butter fully. Remove from heat and immediately stir in flour until a smooth dough forms and pulls cleanly from the sides of the pot. Let the dough cool for about five minutes
- Prepare the Cinnamon Sugar:
- Mix sugar and cinnamon in a shallow bowl and set aside. This mix should be ready before frying so the churros can be rolled while warm
- Heat the Oil:
- Fill a deep pan or pot with grapeseed oil at least two inches deep. Heat to 350 degrees Fahrenheit using a thermometer for accuracy. The correct temperature ensures crisp results without soaking up oil
- Pipe the Churros:
- Transfer the cooled dough to a piping bag fitted with a star-shaped tip. Carefully pipe short lengths into the hot oil cutting each with clean kitchen scissors near the surface of the oil
- Fry the Churros:
- Fry the dough pieces for about five minutes turning occasionally until evenly golden and crisp. Use a slotted spoon to remove them and place on paper towels briefly to drain
- Coat in Cinnamon Sugar:
- While the churros are still warm toss them in the cinnamon sugar until fully coated on all sides
- Serve and Enjoy:
- Serve the churros hot and fresh. Enjoy as is or dip into melted chocolate or caramel for extra indulgence
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I especially love how the sugar and cinnamon cling to the crispy ridges. Watching my niece sneak them off the plate while they were still warm is now a cherished kitchen memory I’ll never forget
Storage Tips
Churros are best eaten right after frying but you can store leftovers in an airtight container at room temperature for up to two days. To refresh warm them in a 350 degree Fahrenheit oven for about five minutes. Avoid the fridge as it softens them too much
Ingredient Substitutions
If you need a dairy-free option you can swap butter with margarine or coconut oil. Brown sugar or coconut sugar can stand in for white sugar if you want deeper or more natural sweetness. For gluten-free needs try a one to one flour blend. Neutral oils like canola or sunflower can be used instead of grapeseed without changing the flavor
Serving Suggestions
These mini churros are perfect with a side of warm chocolate ganache or caramel dip. You can also dust them with cocoa powder for a twist or drizzle with condensed milk. They pair wonderfully with coffee or a Mexican hot chocolate on a cool evening
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Cultural Context
Churros trace back to Spain and Portugal and have roots in shepherd culture as a portable dough snack. Over time they became popular across Latin America especially in street food culture. This egg-free mini version brings that tradition to the home cook with simplicity and flavor
Recipe FAQs
- → Why are my churros turning out soft instead of crispy?
This usually means the oil temperature was too low. Keep it steady at 350°F to ensure the churros fry up crisp and golden.
- → Can I make the dough in advance?
Yes, you can prepare the dough a few hours ahead and store it in an airtight container until ready to pipe and fry.
- → What can I use if I don't have a piping bag?
A heavy-duty plastic bag with the corner snipped off can work. The churros won’t have the signature ridges but will still taste great.
- → What oil is best for frying churros?
Use neutral, high-smoke-point oils like grapeseed, canola, or vegetable oil for best results and crispiness.
- → How do I reheat leftover churros?
Reheat churros in a 350°F oven for 5 minutes to restore crispiness. Avoid microwaving, as it makes them soggy.