Time Traveling Table

I’ll admit it, frying isn’t something I do very often, so making churros pushed me out of my comfort zone. The first half of my batch came out absolutely perfect. They were crisp on the outside, light and airy in the middle, and honestly some of the best churros I’ve ever had. Then I learned an important lesson about hot oil: a giant pot of it does not cool down quickly. I had doubled the recipe for a house full of people, and by the second half of the batch my oil had gotten hotter than I realized. The churros still tasted delicious, but they cooked too quickly and ended up denser instead of having that delicate, fluffy interior. Consider this my friendly reminder to keep an eye on your oil temperature because it really does make all the difference.

If your experience with churros has mostly been oversized amusement park versions, these might surprise you. Traditional Mexican churros are usually slimmer, lighter, and crispier, with a delicate coating of cinnamon sugar instead of a thick blanket of it. They’re often enjoyed as an afternoon snack, shared with family and friends alongside a mug of Mexican hot chocolate or café de olla. They’re simple, comforting, and one of those treats that somehow feels special no matter how many times you’ve had them.

Although churros likely trace their roots to the Iberian Peninsula before making their way to Mexico during the colonial period, Mexico embraced them and made them entirely its own. Today you’ll find churros everywhere, from neighborhood churrerías and street vendors to cafés and family kitchens. Some are served plain, while others are filled with cajeta, chocolate, vanilla pastry cream, or fruit jams, depending on the region and the occasion.

After tasting that first perfect batch, I completely understood why they’ve remained a favorite for generations. Fresh from the fryer, still warm, with just enough cinnamon sugar clinging to every ridge, they’re one of those foods that’s almost impossible to stop eating. The hardest part isn’t making them, it’s convincing yourself to wait long enough so you don’t burn your tongue on the first bite.

Servings: 5–6 (Makes about 12 churros)

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

Churros

• 240 ml (1 cup) water
• 28 g (2 Tbsp) unsalted butter
• 8 g (1½ tsp) granulated sugar
• 2.5 ml (¼ tsp) kosher salt
• 125 g (1 cup) all-purpose flour
• 1 large egg
• 2.5 ml (½ tsp) vanilla extract (optional)
• Vegetable oil, for frying

Cinnamon Sugar

• 100 g (½ cup) granulated sugar
• 5 ml (1 tsp) ground cinnamon

Instructions

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat.
2. Remove from the heat and immediately stir in the flour with a wooden spoon until a smooth dough forms.
3. Return the pan to low heat and cook, stirring constantly, for 1 to 2 minutes to dry the dough slightly.
4. Transfer the dough to the bowl of a stand mixer or a large mixing bowl. Let cool for about 10 minutes.
5. Beat in the egg until fully incorporated. Stir in the vanilla extract, if using. The dough should be smooth, glossy, and thick enough to hold its shape.
6. Transfer the dough to a piping bag fitted with a large open star tip, if you don’t have a star tip, you can use a gallon baggie in a pinch, cut a small corner off in a zigzag line. While not perfect it’ll give you smaller ridges, and the ridges are what help make the crunchy outside and airy inside.
7. Heat 5–7.5 cm (2–3 inches) of vegetable oil in a heavy-bottomed pot to 175°C (350°F).
8. Pipe 13–18 cm (5–7 inch) lengths of dough directly into the hot oil, cutting the dough with scissors or a knife.
9. Fry in batches for 2 to 3 minutes per side, turning occasionally, until evenly golden brown.
10. Transfer to a wire rack or paper towels to drain briefly.
11. While still warm, roll each churro in the cinnamon sugar until lightly coated.