2 Pc. Mini Cinnamon Churros Recipe

Prepare ingredients and equipment

Measure and have ready all ingredients. Fit a piping bag with a 1/2-inch (12–13 mm) open star tip (or similarly sized French star). Line a tray with parchment. Use a small heavy saucepan and a sturdy spoon or spatula.

Heat liquid and butter

In the saucepan over medium heat combine 3 tablespoons water, 1 tablespoon whole milk, 2 tablespoons unsalted butter, 1 teaspoon granulated sugar, and a pinch of fine sea salt. Bring to a rolling simmer so the butter melts and the mixture is steaming but not boiling over (about 1–2 minutes).

Add flour and form paste

Remove the pan from the heat and immediately add 1 tablespoon all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a smooth, glossy paste (about 30–45 seconds). Return to low heat for 10–15 seconds while stirring to dry the paste slightly—this helps achieve the right structure.

Cool slightly and add yolk

Transfer the paste to a small bowl and let cool for 2 minutes (warm but not hot to the touch). Add 1 large egg yolk and 1 teaspoon vanilla extract and beat vigorously until fully incorporated and the dough is smooth and pipeable. If dough is too stiff, add up to 1/2 teaspoon water to loosen; it should hold shape but pipe smoothly.

Heat oil

Pour about 1 cup neutral oil into a small heavy-bottomed skillet or pot to create a depth of 1 to 1.5 inches. Heat the oil over medium heat until it reaches 350°F (175°C) or until a small bit of dough sizzles and rises steadily but not violently (test: drop a pea-sized bit of dough). Maintain this temperature — adjust heat as needed during frying.

Pipe and cut churros

Fill the prepared piping bag with the dough, twist the top to prevent leaking. Hold the bag vertically about 1/2 inch above the hot oil and pipe a 3–3.5 inch long strip of dough directly into the oil. Use clean kitchen scissors or a small knife to cut the dough at the tip. Pipe two churros at a time, leaving space between them. If you prefer curls or rings, pipe different shapes but keep size consistent for even frying.

Fry until golden

Fry the churros, turning occasionally with tongs or a slotted spoon, until evenly golden brown and puffed — about 1.5 to 2.5 minutes per side depending on size and oil temperature. Remove when golden and transfer to a wire rack set over a tray or to a paper towel-lined plate to drain briefly (20–30 seconds).

Finish frying remaining batch

Repeat piping and frying with remaining dough, maintaining oil temperature. Do not overcrowd the pan; fry in small batches of 1–3 pieces depending on pan size.

Mix coating

While the first batch fries, combine 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl and stir to blend evenly.

Toss churros in cinnamon sugar

Working quickly while churros are still hot but not dripping oil, gently roll each churro in the cinnamon-sugar mixture until fully coated. Place coated churros on a serving plate or tray. Coating immediately after frying helps the sugar adhere to the hot surface.

Serve

Serve the 2 mini churros warm, accompanied by 2 tablespoons of dulce de leche or chocolate dipping sauce. Churros are best eaten within 15–30 minutes of frying for maximum crispness.

Storage note

If storing, keep uncoated churros at room temperature in an airtight container for up to 1 day and re-crisp in a 350°F (175°C) oven for 3–5 minutes before coating and serving. Avoid refrigerating, which makes them soggy.