Craving those crispy, cinnamon-sugar churros from Burger King but don’t want to leave the house? This copycat recipe recreates the fast-food favorite with a golden, crunchy exterior and a soft, tender center. Made with a simple pâte à choux dough, these churros are fried to perfection and coated in a sweet cinnamon-sugar mixture, delivering that iconic taste you love.
Ingredients
- 1 cup (240 ml) water
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 3 cups / 720 ml)
- 1/2 cup (100 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- In a medium saucepan, combine the water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until the butter is melted.
- Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat.
- Let the dough cool for 5 minutes. Then beat in the egg and vanilla extract until fully incorporated. The dough should be glossy and hold its shape.
- Meanwhile, heat about 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 375°F (190°C).
- Transfer the dough to a piping bag fitted with a large star tip (like a 1M or 2D).
- When the oil is hot, carefully pipe 4-5 inch (10-13 cm) strips of dough directly into the oil, using scissors or a knife to cut the dough from the tip. Fry in batches, turning occasionally, until golden brown and cooked through, about 2-3 minutes per batch.
- Remove the churros with a slotted spoon and drain on paper towels.
- In a shallow dish, mix the remaining 1/2 cup sugar and cinnamon. While still warm, roll the churros in the cinnamon sugar until fully coated.
- Serve immediately for the best texture.
Tips
- Dough consistency: The dough should be stiff enough to hold its shape when piped. If it’s too runny, beat in an extra tablespoon of flour. If it’s too stiff, add a teaspoon of water.
- Oil temperature: Use a deep-fry thermometer to maintain the oil at 375°F (190°C). If the oil is too cool, churros will absorb oil and become greasy; if too hot, they’ll brown too quickly and remain doughy inside.
- Piping: For best results, use a large star tip with a wide opening. This creates the classic ridged texture that makes churros crisp.
- No piping bag? You can use a sturdy zip-top bag with a corner snipped off, but the shape will be less defined.
Serving Suggestions
Serve these churros warm with a side of chocolate sauce, dulce de leche, or a simple cinnamon-sugar dusting. They’re perfect as a dessert, a sweet snack, or even for breakfast with a cup of coffee or hot chocolate.
Variations
- Chocolate Churros: Add 2 tablespoons (15 g) of cocoa powder to the flour for a chocolate twist.
- Stuffed Churros: After frying and coating, use a piping bag to fill the churros with chocolate hazelnut spread or pastry cream.
- Baked Churros: For a lighter version, pipe the dough onto a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes, then coat in cinnamon sugar. They won’t be as crispy as fried, but still tasty.
Storage and Reheating
Churros are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crisp. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and keep it in the refrigerator for up to 2 days. Let it come to room temperature before piping, as cold dough is harder to pipe.
Why did my churros come out flat? This usually happens if the dough is too soft or the oil isn’t hot enough. Ensure you cook the flour mixture thoroughly and maintain the oil at 375°F (190°C).
Can I use a different type of flour? All-purpose flour works best for this recipe. Whole wheat flour will make the churros denser and less tender.
How do I get the cinnamon sugar to stick better? Coat the churros while they are still warm, right after draining. The residual oil helps the sugar adhere.
Can I freeze churros? Yes, freeze the unfried dough strips on a baking sheet, then transfer to a freezer bag. Fry frozen dough directly in hot oil, adding an extra minute to the cooking time.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These won’t impart unwanted flavors.
Related
- Mini Doughnut Recipe: Easy Baked Bites
- Mini Panettone Cake: Easy Italian Christmas Loaves
- Dorayaki Recipe: Japanese Red Bean Pancakes
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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