Classic Spanish Churros

Instructions

1. Fill a heavy-bottomed pot with the frying oil and heat to 375°F over medium-high heat. Use a candy thermometer to monitor the temperature — churros need consistent heat to develop their signature crispy exterior without absorbing excess oil.

   ⏱ 10 min
2. While oil heats, combine water, 2.5 tablespoons sugar, salt, and 2 tablespoons oil in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar completely.

   ⏱ 3 min
3. Pull the pan off the heat and immediately dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan — this aggressive mixing prevents lumps.

   ⏱ 1 min
4. Let the dough cool for a minute, then beat in the egg thoroughly until completely incorporated. The dough should be smooth and pipeable, with no streaks of egg visible. This step creates the light texture inside each churro.

   ⏱ 2 min
5. Scrape the warm dough into a piping bag fitted with a large star tip. The ridged tip creates those classic grooves that help the cinnamon sugar stick to the finished churros.
6. Combine the remaining sugar and cinnamon in a shallow dish, whisking until evenly mixed. Set this coating station near your frying area so you can roll the churros while they're still warm.
7. Pipe 4-inch lengths of dough directly into the hot oil, using kitchen scissors to cut each churro at both ends. Work in small batches to avoid crowding. Fry for 2-3 minutes, turning once, until deep golden brown all over.

   ⏱ 3 min
8. Lift the churros out with a slotted spoon and let them drain on paper towels for just 30 seconds. You want them dry enough to handle but still hot for the next step.
9. Working quickly, roll each warm churro in the cinnamon sugar mixture, turning to coat all sides. The heat will help the sugar mixture adhere and slightly melt, creating that perfect sweet crust.