Mini Churros
Crispy Spanish-style mini churros with cinnamon sugar coating
Classic bite-sized churros with a perfectly crisp exterior and tender, airy interior, tossed in aromatic cinnamon sugar.
Equipment
Ingredients
Dough
all-purpose flour
120 g
water
200 ml
butter
60 g
granulated sugar
10 g
salt
2 g
egg
1 piece
Coating
granulated sugar
50 g
ground cinnamon
5 g
Frying
sunflower oil
500 ml
Instructions
Prepare the churro dough
Bring water, butter, sugar, and salt to a boil, then add flour and cook until smooth.
Cool the dough
Remove from heat and let the dough cool slightly before adding the egg.
Add the egg
Beat in the egg until the dough becomes smooth and glossy.
Heat the oil
Heat the oil in a deep pan or pot to 180°C for frying.
Pipe the churros
Transfer the dough to a piping bag with a star tip and pipe 7-8 cm lengths into the hot oil.
Fry the churros
Fry the churros in batches until golden brown, about 2-3 minutes per side.
Coat with cinnamon sugar
Mix sugar and cinnamon, then roll the warm churros in the mixture.
Original recipe
Storage
Best enjoyed fresh, but can be reheated in the oven to restore crispiness
Notes
• Use a star-shaped piping tip for authentic churro ridges
• Keep oil temperature steady for even cooking and best texture
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