Warm Cinnamon – Sugar Churros Recipe

Heat liquids and butter

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Bring to a gentle boil, stirring once or twice to melt the butter and dissolve the sugar.

Add flour

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth, cohesive dough (about 1–2 minutes). Return to low heat and cook for 30 seconds more while stirring to dry the dough slightly.

Cool slightly and add eggs

Transfer the dough to a mixing bowl or the bowl of a stand mixer and let cool for 3–4 minutes (warm but not steaming). Add 2 large eggs one at a time, beating vigorously after each addition until fully incorporated and the batter becomes smooth and pipeable. Mix in 1/2 teaspoon vanilla extract. The final dough should be thick but able to be piped through a 1/2-inch star nozzle.

In a shallow bowl or rimmed plate combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Mix well and set aside near the frying station.

Heat the oil

Pour about 3 cups neutral oil into a heavy-bottomed pot to reach 2–3 inches deep (or use a deep fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and rise steadily without browning instantly.

Pipe and cut

Fit a large piping bag with a 1/2-inch to 3/4-inch star tip. Fill the bag with dough, twisting the top to close. Hold the bag over the hot oil and pipe 4–6 inch strips directly into the oil, cutting the dough with kitchen scissors or a small knife. Alternatively, pipe onto parchment and transfer gently into the oil with a spatula. Do not overcrowd the pot; fry in batches.

Fry until golden

Fry the churros, turning once or twice, until golden brown and crisp, about 2.5–3.5 minutes per batch depending on size. Maintain oil temperature near 350°F; if it dips, allow it to recover between batches.

Drain and coat

Use a slotted spoon to remove churros and drain briefly on a wire rack or paper towels for 30–60 seconds. While still warm, roll each churro in the cinnamon-sugar mixture until evenly coated. Place on a cooling rack and keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Warm the milk

In a small saucepan heat 1 cup whole milk over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat.

Whisk yolks, sugar, and cornstarch

In a heatproof bowl whisk together 1/4 cup granulated sugar, 2 large egg yolks, and 2 teaspoons cornstarch until pale and slightly thickened.

Temper and cook

Slowly pour about one-quarter of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously. Return to medium-low heat and cook, stirring constantly, until the mixture thickens and just comes to a simmer (about 2–4 minutes). Do not let it boil vigorously or the eggs may curdle.

Finish the cream

Remove the pan from heat and stir in 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt until smooth. For an extra-silky texture, press the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed to the surface to prevent a skin and cool slightly before serving warm or at room temperature alongside the churros.