There is a specific kind of magic that happens when a simple dough meets hot oil, transforming into something golden, ridged, and spectacularly crunchy. If you have ever walked through a street fair or visited a traditional Spanish churreria, you know that the aroma of fried dough and warm spice is practically impossible to resist. However, you do not have to wait for a special event to enjoy these treats. Making Cinnamon Churros with Dulce de Leche at home is one of the most rewarding culinary projects you can undertake. It is a dessert that appeals to the child in everyone, offering a textural playground of crisp exterior and soft, cloud-like interior.
In this comprehensive guide, we are going to walk through the science of the choux-like dough, the history of this iconic snack, and the step-by-step techniques required to get that perfect star-shaped ridge. We will also dive into the world of dulce de leche—the thick, caramelized milk jam that serves as the perfect partner for the warm, spiced pastry. Whether you are looking to impress guests at a dinner party or simply want to treat your family to a weekend surprise, these churros are the answer.
What is This Cinnamon Churros with Dulce de Leche Recipe?
At its heart, the Cinnamon Churros with Dulce de Leche is a deep-fried pastry made from a cooked dough known as a “pate a choux” variant. Unlike a doughnut which relies on yeast and long rising times, a churro gets its lift from the moisture trapped in the dough as it hits the hot oil. The result is a pastry that is dense enough to hold its shape but light enough to melt in your mouth.
What sets this specific recipe apart is the coating and the dip. The churros are tossed in a generous mixture of granulated sugar and ground cinnamon while they are still shimmering with heat. This creates a crystalline crust that shatters with every bite. To finish, they are served with a side of warm dulce de leche. If you have never had it, imagine the richest, deepest caramel you have ever tasted, but with a creamy, milky finish. The pairing of the spiced dough and the velvety caramel creates a flavor profile that is balanced, decadent, and thoroughly addictive.
The Cross-Continental Origin of the Churro
The history of the churro is as twisted and interesting as the pastry itself. While many of us associate Cinnamon Churros with Dulce de Leche with Mexican or Spanish cuisine, some food historians believe the concept actually originated in China. It is said that Portuguese sailors brought back a fried dough technique called “youtiao,” which eventually evolved into the churro we know today in the Iberian Peninsula.
The name “churro” is actually linked to Spanish shepherds. They spent much of their time in the mountains with Churra sheep, whose horns resemble the ridged shape of the fried pastry. Because the shepherds could not easily bake bread in the mountains, they found that frying dough over an open fire was a much more efficient way to prepare a warm meal. When Spanish explorers traveled to the Americas, they brought the recipe with them. It was in the New World that the churro met local ingredients like chocolate and eventually the South American favorite, dulce de leche, cementing its status as a global dessert icon.
Essential Ingredients for Cinnamon Churros with Dulce de Leche
To create these churros, you likely already have almost everything you need in your pantry. The beauty of this dish lies in how it turns basic staples into something extraordinary.
For the Churro Dough
One cup of water: The liquid base that creates the steam for rising.
Two tablespoons of unsalted butter: Adds richness and helps the dough become pliable.
One tablespoon of granulated sugar: This lightly sweetens the dough itself.
One quarter teaspoon of salt: Essential for balancing the sweetness and enhancing the flour.
One cup of all-purpose flour: Provides the structure for the ridges.
One large egg: This is added after the dough has cooled slightly to provide lift and a glossy finish.
One half teaspoon of vanilla extract: For a subtle, floral aroma.
Vegetable or canola oil: You will need enough for deep frying, usually about two to three inches deep in your pot.
The Aromatic Coating
One half cup of granulated sugar: The base of the exterior crust.
One and one half teaspoons of ground cinnamon: For that classic, warm spice flavor.
The Decadent Dip
One cup of dulce de leche: You can use a high-quality store-bought version or make your own by slow-cooking sweetened condensed milk. Ensure it is warmed slightly before serving for the best consistency.
Step by Step Direction and Preparation Method
Making Cinnamon Churros with Dulce de Leche requires a bit of attention to detail, especially when it comes to the temperature of your dough and your oil.
Preparing the Choux Dough
In a medium-sized saucepan over medium heat, combine the water, butter, one tablespoon of sugar, and the salt. Bring the mixture to a rolling boil. As soon as it boils and the butter is completely melted, remove the pan from the heat.
Immediately dump the one cup of all-purpose flour into the liquid all at once. Use a sturdy wooden spoon to stir vigorously. At first, it will look like a lumpy mess, but keep stirring until a smooth, cohesive ball of dough forms and pulls away from the sides of the pan. Let this dough sit and cool for about five minutes. If you add the egg while the dough is too hot, you will end up with scrambled eggs in your batter. Once cooled slightly, mix in the egg and vanilla extract. The dough might separate at first, but keep whisking or stirring until it becomes smooth, thick, and glossy.
Heating the Oil to Perfection
While the dough rests, pour your vegetable oil into a heavy-bottomed pot or a Dutch oven. It is vital to use a heavy pot as it maintains heat more consistently. Heat the oil until it reaches three hundred and fifty degrees Fahrenheit. If you do not have a candy thermometer, you can test the oil by dropping a tiny piece of bread into it; if it sizzles and browns in about one minute, your oil is ready.
Piping and Frying the Churros
Transfer your dough into a heavy-duty piping bag fitted with a large star-shaped tip. The star tip is not just for looks; the ridges increase the surface area, which helps the churro cook evenly and get extra crispy.
Carefully pipe strips of dough—about four to six inches long—directly into the hot oil. Use a pair of clean kitchen scissors to snip the dough at the tip. Do not overcrowd the pot; frying only three or four at a time ensures the oil temperature does not drop. Fry for two to three minutes per side. You are looking for a deep golden brown color.
The Cinnamon Sugar Finish
While the churros are frying, mix your half cup of sugar and the cinnamon in a shallow bowl or a pie plate. Once the churros are done, use a slotted spoon to transfer them to a plate lined with paper towels for just a few seconds to drain the excess oil.
While they are still very warm, roll them in the cinnamon sugar mixture. The heat allows the sugar to stick and creates that signature crust. If they cool down too much, the sugar will simply fall off.
Tips for Perfect Cinnamon Churros with Dulce de Leche
If you want to ensure your Cinnamon Churros with Dulce de Leche are better than the ones from the local bakery, keep these professional tips in mind:
The Star Tip is Mandatory: Using a round tip can actually be dangerous. Without the ridges of the star shape, steam can build up inside the dough and cause the churro to “pop” or explode in the hot oil. The star tip allows the dough to expand safely.
Consistency is Key: Your dough should be thick enough to hold its shape when piped. If it feels too runny, you may have added the egg while the dough was too hot.
Watch the Temperature: If the oil is too hot, the outside will burn before the inside is cooked. If it is too cold, the dough will absorb too much oil and become greasy. Keep a thermometer handy and adjust your burner as needed.
Serve Immediately: Churros are at their absolute peak within ten minutes of frying. While they are still tasty later, nothing beats that initial crunch of a fresh pastry.
Flavorful Variations to Try
Once you have mastered the classic Cinnamon Churros with Dulce de Leche, you can start getting creative with your flavors and fillings.
Stuffed Churros: If you have a Bismarck piping tip (the long, thin one), you can poke a hole in the end of the fried churro and pipe the dulce de leche directly inside. This creates a hidden core of caramel in every bite.
The Chocolate Dip: While dulce de leche is traditional, a thick, dark chocolate ganache is a wonderful alternative. You can even serve both for a truly indulgent dessert platter.
Citrus Spice: Add the zest of an orange or a tiny pinch of ground nutmeg to your cinnamon sugar. The citrus oils brighten the fried flavor and make the dessert feel lighter.
The Savory Twist: Believe it or not, some people enjoy churros with a dusting of sea salt and a side of spicy chili-chocolate sauce.
Frequently Asked Questions
Can I make the dough in advance?
You can make the dough an hour or two before you plan to fry it. Keep it in the piping bag at room temperature. I do not recommend refrigerating the dough for long periods, as it can become too stiff to pipe easily and the egg may lose some of its leavening power.
Why are my churros raw in the middle?
This usually happens if your oil is too hot. The exterior browns very quickly, leading you to believe they are finished, while the interior hasn’t had time to cook through. Lower your heat slightly and aim for a slower, more even fry.
Is there a way to make these without a piping bag?
If you do not have a piping bag, you can use a sturdy gallon-sized plastic bag and snip the corner. However, you will not get the ridges that a star tip provides. This means your churros will be smoother and might not be as crunchy on the outside.
What is the difference between dulce de leche and caramel?
While they look similar, caramel is made by melting granulated sugar until it browns. Dulce de leche is made by slowly heating sweetened milk until the Maillard reaction occurs, creating a flavor that is more milky, mellow, and complex than simple burnt sugar.
Serving Suggestions for a Crowd
If you are serving Cinnamon Churros with Dulce de Leche to a group, presentation is everything. I like to serve them in a tall parchment-lined cone or a wooden board. Place the warm dulce de leche in a small ramekin in the center.
For a true Spanish experience, serve these with a cup of very thick, Spanish-style hot chocolate. This is essentially a drinkable pudding that is meant for dipping. A few fresh berries on the side can also provide a nice acidic contrast to the rich, fried dough and the sweet caramel. No matter how you serve them, make sure everyone is ready to eat as soon as the last churro hits the sugar!
Conclusion: Cinnamon Churros with Dulce de Leche
The journey of making Cinnamon Churros with Dulce de Leche is as delightful as the first bite itself. This recipe is a celebration of texture and history, bringing together a centuries-old frying technique with a beloved caramel-like sauce. By mastering the simple choux dough and maintaining the right oil temperature, you can create a professional-grade dessert right in your own kitchen. The combination of the warm, cinnamon-scented crust and the cool, creamy dulce de leche is a timeless duo that never fails to bring joy to the table. This is more than just a sweet snack; it is an experience of warmth and comfort that transcends cultures. So, clear your counter, get your piping bag ready, and enjoy the process of creating these golden, ridged delights.
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The Ultimate Guide to Homemade Cinnamon Churros with Dulce de Leche
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
At its heart, the Cinnamon Churros with Dulce de Leche is a deep-fried pastry made from a cooked dough known as a “pate a choux” variant. Unlike a doughnut which relies on yeast and long rising times, a churro gets its lift from the moisture trapped in the dough as it hits the hot oil. The result is a pastry that is dense enough to hold its shape but light enough to melt in your mouth.
Ingredients
Churros
1 cup water
2 tbsp unsalted butter
1 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
1 large egg
½ tsp vanilla extract
Vegetable or canola oil, for frying
Cinnamon Sugar
½ cup granulated sugar
1½ tsp ground cinnamon
Dulce de Leche
1 cup store-bought or homemade dulce de leche, warmed
Instructions
Make the dough
In a saucepan over medium heat, combine water, butter, sugar, and salt.
Bring to a boil, then remove from heat.
Stir in flour all at once until a smooth dough forms.
Let cool 5 minutes, then mix in egg and vanilla until glossy.
Heat the oil
Heat oil in a heavy pot to 350°F (175°C).
Pipe & fry
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips into hot oil, cutting with scissors.
Fry in batches for 2–3 minutes per side until golden brown.
Drain & coat
Drain churros on paper towels.
Roll warm churros in cinnamon sugar until well coated.
Serve
Serve warm with dulce de leche for dipping.
Notes
For an extra-special treat, serve the churros warm with a drizzle of melted dark chocolate or a dusting of powdered sugar alongside the dulce de leche. A pinch of chili powder or espresso powder in the cinnamon sugar adds a subtle twist, while pairing with hot coffee or Mexican-style hot chocolate makes it even more irresistible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3–4 churros with dip
- Calories: 450 kcal
Keywords: Spanish fried dough with caramel, homemade churros with milk jam, cinnamon sugar pastry sticks, traditional Mexican churros and dip
