Classic Cinnamon Swirl Churro
This churro variation adds a visually appealing cinnamon swirl to the classic recipe. It offers the traditional cinnamon flavor with an eye-catching presentation.
Equipment
- 1 Whisk
Ingredients
- 1 Cup Water
- 1/4 Cup Unsalted butter, cut into pieces
- 1 Tbsp Granulated sugar
- 1/4 Tsp Salt
- 1 Cup All-purpose flour
- 1 Large Egg
Instructions
- Make the Dough: In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly. Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball. Remove from heat, transfer to a bowl, and let cool for 5 minutes. Beat in the egg until fully incorporated.
- Cinnamon Swirl:In a small bowl, combine sugar and cinnamon. Set aside.
- Divide Dough: Transfer half of the dough to the pastry bag. Sprinkle 1/2 of the cinnamon sugar mixture evenly on top of the remaining dough in the bowl. Layer the remaining half of the dough carefully on top of the cinnamon-sugar layer.
- Pipe and Fry: Carefully pipe 4-5 inch ropes of dough directly into the hot oil, using a knife or scissors to cut the dough. Fry in batches until golden brown, flipping once.
- Drain and Coat: Remove churros with tongs or a slotted spoon and drain on paper towels. Immediately roll in the cinnamon-sugar mixture.
Notes
Serving Suggestions: Enjoy hot alongside a vanilla dipping sauce or a scoop of ice cream for a visually stunning dessert.
Storage Guidance: Best eaten fresh, but leftovers can be stored in an airtight container at room temperature for a day.
Recipe Notes:
- Swirl Technique: Gently press down the dough in the pastry bag to create layers as you pipe for a more pronounced swirl effect.
- Even Coating: Roll the churros thoroughly in the cinnamon-sugar mixture immediately after frying for best adherence.
Nutrition
Calories: 120kcal
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