Mini Cinnamon Churros (2 Pc.) Recipe

Prepare dough

In a small saucepan combine 0.5 cups water, 1 tablespoon unsalted butter, 0.5 teaspoon granulated sugar (dough), and a pinch of fine salt. Bring to a gentle boil over medium heat so butter melts completely and mixture is hot but not violently boiling.

Add flour

Remove pan from heat and immediately add 0.5 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth, slightly sticky ball and no dry streaks remain (about 20–30 seconds). Return to low heat and stir for another 20–30 seconds to dry the dough slightly; you’ll see a film form on the bottom.

Cool and add egg

Transfer the dough to a small bowl and let cool for 2–3 minutes so it’s warm but not hot (warm enough to cook the egg if too hot). Beat in 1 large egg and 0.25 teaspoon vanilla extract, stirring vigorously until the egg is fully incorporated and the dough is smooth and glossy. The dough should be pipeable but fairly thick. If too loose, chill 5 minutes; if too stiff, add up to 0.5 teaspoon water.

Heat oil

Pour about 1 cup vegetable oil into a small heavy-bottomed skillet or saucepan to a depth of ~1 inch. Heat oil over medium heat until it reaches 350°F (175°C) or until a small piece of dough sizzles and rises steadily. Maintain temperature between 340–360°F.

Pipe churros

Fit a pastry bag with a 1/2-inch star tip (or use a sturdy zip bag with a corner snipped) and fill with the dough. Hold the bag over the hot oil and pipe 4–5 inch lengths directly into the oil, cutting the dough with scissors. Pipe two churros total (they will expand slightly). Work carefully and avoid splashing.

Fry until golden

Fry the churros, turning occasionally with tongs, until deep golden brown and crisp all over, about 2–3 minutes per side (total 4–6 minutes depending on thickness). Do not overcrowd the pan. Adjust heat as needed to keep oil around 350°F.

Drain briefly

Use a slotted spatula or tongs to transfer churros to a paper-towel-lined plate and let drain 30–45 seconds (they will keep frying from residual heat if left too long).

Cinnamon sugar coating

While churros fry, mix 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon salt in a shallow bowl. Immediately toss each drained churro in the cinnamon-sugar mixture until evenly coated. Serve hot.

Warm 2 tablespoons sweetened condensed milk or chocolate sauce for 10–15 seconds in the microwave or in a small pan until pourable, then serve alongside churros for dipping.