Easy Mini Churro (Printable Version)
Crispy mini churros tossed in warm cinnamon sugar. Quick, simple, and absolutely crave-worthy.
# Ingredients:
→ Churro Dough
01 -
1 cup water
02 -
4 tablespoons unsalted butter
03 -
2 tablespoons white sugar
04 -
1 cup all-purpose flour
→ Frying Oil
05 -
Grapeseed oil, for deep frying (at least 2 inches deep)
→ Cinnamon Sugar Coating
06 -
1/2 cup white sugar
07 -
1 tablespoon ground cinnamon
# Steps:
01 -
In a medium saucepan over medium heat, bring water, butter, and sugar to a boil, stirring until butter is melted.
02 -
Remove from heat and add flour all at once. Stir vigorously with a spatula until a smooth dough forms and pulls away from the pan.
03 -
Allow the dough to rest for 5 minutes before proceeding.
04 -
In a small bowl, combine white sugar and ground cinnamon. Set aside for coating.
05 -
Pour grapeseed oil into a deep pot to a depth of 2 inches and heat to 350°F (175°C) using a kitchen thermometer.
06 -
Transfer dough to a piping bag fitted with a star tip. Carefully pipe strips of dough into hot oil, cutting with scissors as needed.
07 -
Fry churros for 5 minutes, turning occasionally, until crisp and golden. Drain on paper towels.
08 -
While still warm, roll churros in cinnamon sugar until fully coated.
09 -
Serve hot. Optionally pair with chocolate or caramel sauce for dipping.
# Notes:
01 -
Ensure oil remains at a consistent 350°F (175°C) for optimal texture and minimal grease absorption.
02 -
Toss churros in cinnamon sugar immediately after frying to ensure proper adhesion.
03 -
Dough can be prepared ahead and stored briefly in an airtight container before frying.