Craving the warm, cinnamon-sugar churros from Universal Orlando Resort? This copycat recipe recreates that iconic theme park treat at home—crispy on the outside, soft and tender on the inside, and coated in a generous layer of cinnamon sugar. Using a simple pâte à choux dough, these churros come together quickly and fry up perfectly every time.
Ingredients
- 1 cup (240 ml) water
- 2 tablespoons (28 g) unsalted butter, cut into pieces
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 960 ml)
- 1/2 cup (100 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until 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 and let cool for 5 minutes. The mixture should be warm but not hot.
- Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look lumpy at first, then become smooth and glossy. Stir in the vanilla extract.
- Meanwhile, heat about 2 inches (5 cm) of oil in a deep, heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a candy thermometer to monitor the temperature.
- Transfer the dough to a piping bag fitted with a large star tip (like Ateco #846 or Wilton 1M).
- Carefully pipe 4-5 inch (10-12 cm) strips of dough directly into the hot oil, using scissors or a knife to cut the dough at the tip. Do not overcrowd the pot; fry in batches of 4-5 churros at a time.
- Fry for 2-3 minutes per side, until golden brown and crispy. Use tongs to flip them halfway through.
- Remove churros with tongs and drain briefly on paper towels.
- In a shallow dish, mix together 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
- Use a star tip: The star shape is essential for that ridged texture and crispy exterior. A large star tip (at least 1/2-inch opening) works best.
- Don’t skip cooling the dough: If the dough is too hot when you add the eggs, they will scramble. Let it cool for 5 minutes, but make sure it’s still warm enough to pipe smoothly.
- Maintain oil temperature: Keep the oil at 375°F (190°C) between batches. If it drops too low, the churros will absorb oil and become greasy. If it’s too high, they’ll brown too quickly and be raw inside.
- Pipe directly into oil: For best results, pipe the dough directly into the hot oil rather than piping onto a baking sheet first. The dough is soft and will hold its shape better if it hits the oil immediately.
Serving Suggestions
Serve warm churros with a side of thick hot chocolate, dulce de leche, or caramel sauce for dipping. They also pair wonderfully with vanilla ice cream or a dusting of powdered sugar. For a theme park feel, serve them in a paper cone or on a tray lined with parchment.
Variations
- Chocolate-filled churros: After frying and coating, use a piping bag fitted with a small round tip to inject chocolate ganache or dulce de leche into the center.
- Spiced sugar: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a warm, aromatic twist.
- Baked version: For a lighter option, pipe the dough onto a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes, then brush with melted butter and coat in cinnamon sugar. They won’t be as crispy as fried, but they’re still delicious.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more delicate, but they will still taste great.
Storage and Reheating
Churros are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until crisp again. Avoid microwaving, as it will make them soggy. For longer storage, freeze uncoated churros in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat frozen churros directly in the oven at 375°F (190°C) for 8-10 minutes, then coat with cinnamon sugar.
Frequently Asked Questions
Why did my churros come out soft and doughy inside?
This usually happens if the oil temperature is too low, causing the churros to cook slowly and absorb oil. Make sure the oil is at 375°F (190°C) before adding the dough, and don’t overcrowd the pot.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it in a piping bag sealed with a clip or in a bowl covered with plastic wrap in the refrigerator. Let it come to room temperature for about 30 minutes before piping, as cold dough is stiff and harder to pipe.
Can I use a different type of flour?
All-purpose flour gives the best texture. Bread flour will make them slightly chewier, while whole wheat will make them denser and less tender. For gluten-free, use a 1:1 gluten-free blend, but expect a slightly different texture.
How do I know when the oil is hot enough without a thermometer?
If you don’t have a candy thermometer, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready. If it sinks and sits at the bottom, the oil isn’t hot enough.
Can I bake these instead of frying?
Yes, see the variations section above for a baked version. Baked churros will be less crispy and more cake-like, but they’re a healthier alternative.
What’s the best way to pipe the churros?
Use a large star tip and a sturdy piping bag. Hold the bag perpendicular to the oil surface, pipe a 4-5 inch strip, and use kitchen scissors to snip the dough cleanly at the tip. Be careful not to let the dough touch the hot oil until you’re ready to release it.
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