Cinnamon Sugar Churros

Easy, delicious and better than the shops. Golden and crisp with delicate ridges and a fluffy, tender and airy interior. Dusted in fragrant cinnamon sugar; a seriously addictive dessert.

I adore a delicious and easy dessert which comes together quickly and still satisfies all your cravings. I’ve made this churro recipe three times now and it does exactly that. They’re made in 45 minutes, use minimal ingredients, and taste perfectly crisp, golden with a tender interior. It’s perfect for a quick dessert for yourself, or for serving large crowds and guests because of how little prep it requires!

Even if it’s your first attempt, it’s difficult to mess these up, and they do taste better than shop-bought!

This batch makes about 3-4 large flowers’ which is roughly 8-11 standard sized churros.

Feel free to have fun and experiment with your churro shape! Just ensure that you don’t pipe the design too tightly, since they puff slightly whilst frying. Also avoid making them too thick (maximum two-layers only on certain areas is best) otherwise the centre will be doughy.

A traditional silky chocolate sauce is usually my preferred choice of dip, but this time I chose to have mine with a wild blueberry honey compote for a fruity and slightly healthier addition, yet just as comforting. I have included the recipe for both the blueberry compote and an indulgent chocolate sauce below.

Before you fry, I recommend testing the oil temperature with a small, thumbnail sized amount of dough first, or alternatively a tiny square of bread - it should go golden within 40 seconds. If it takes too long, the oil is not hot enough!

Let’s begin…