Cinnamon Churros

Method

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1. Bring the water, butter, sugar and salt to a rolling boil. Take off the heat, tip in all the flour at once and beat hard to a smooth ball.

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2. Return to medium heat and cook, stirring, for 90 seconds until a film forms on the pan base.

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3. Transfer to a bowl and beat for 2 minutes to cool, then beat in the egg and vanilla until glossy and thick. Rest for 10 minutes.

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4. Warm the cream and syrup, pour over the chocolate and stir to a smooth sauce. Keep warm.

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5. Mix the coating sugar and cinnamon on a wide plate.

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6. Fit a piping bag with a large open star nozzle and fill with the dough. Heat the oil to 185°C / 365°F.

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7. Pipe 12 cm lengths directly into the oil, snipping them off with scissors, three or four at a time. Fry for 2 minutes a side until deep golden and crisp.

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8. Drain briefly on a rack, then roll in the cinnamon sugar while still hot so it sticks.

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9. Serve immediately with the warm chocolate for dipping.

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Chef’s Tips

• A sturdy piping bag is essential; churro dough is stiff enough to burst a thin one.
• Dip the scissors in the oil between cuts so the dough releases cleanly.
• Never crowd the pan — the oil temperature drops and the churros turn greasy.

Pairing Suggestions

• Thick Spanish-style hot chocolate or strong coffee
• Serve as a dessert after tacos
• A classic Mexican breakfast alongside café de olla

Storage & Reheating

Churros go soft within 30 minutes and are not worth storing. The chocolate sauce keeps 1 week refrigerated.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.