Churros with Cinnamon Sugar

Crispy, golden-brown churros made from choux pastry, coated in cinnamon sugar on the outside and soft on the inside. A sweet pastry that tastes best when warm.

By Timo · 2 servings · 45 minutes

Ingredients

  • 125 ml Water
  • 60 ml Milk
  • 50 g Butter
  • 1 Prise Pinch of salt
  • 1 TL Sugar
  • 125 g Wheat flour
  • 1 Stück Egg
  • 500 ml Cooking oil for frying
  • 40 g Sugar
  • 1 TL Cinnamon

Method

  1. Let the water, milk, butter, salt and 1 tsp sugar come to a boil in a pot.
  2. Remove the pot from the heat and stir in the flour all at once until a smooth dough forms.
  3. Cook the dough briefly over low heat, stirring, until it pulls away from the bottom of the pot, then let it cool slightly.
  4. Beat in the egg until the dough is glossy and smooth.
  5. Fill the dough into a piping bag fitted with a large star tip.
  6. Heat the cooking oil in a deep pot to about 175 °C.
  7. Pipe churros about 8 cm long into the hot oil and fry for 2 to 3 minutes until golden brown all over.
  8. Pat the churros dry with kitchen paper and, while still warm, roll them in a mixture of sugar and cinnamon.
  9. Serve warm.