Unwrap the magic of churros with a creative twist! These 18 crispy recipes transform the classic treat into something extraordinary, perfect for adventurous home cooks craving a fun baking project. From savory surprises to sweet innovations, each recipe offers a delightful spin on the beloved dessert. Ready to elevate your churro game? Dive into these irresistible ideas and find your new favorite!
Classic Spanish Churros with Chocolate Dipping Sauce
Gently, as the winter light fades on this December evening, I find myself drawn to the simple warmth of fried dough and dark chocolate—a quiet comfort that feels both festive and deeply personal. There’s something timeless about churros, their crisp ridges dusted with cinnamon sugar, paired with a sauce so rich it coats the spoon. It’s a ritual of slowing down, of savoring each bite as the world outside grows still.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– ½ cup unsalted European-style butter
– 2 tablespoons granulated sugar
– ¼ teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 2 pasture-raised eggs, lightly beaten
– 2 quarts vegetable oil, for frying
– ½ cup granulated sugar, for coating
– 1 teaspoon ground Ceylon cinnamon
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
– ½ cup heavy cream
– 1 tablespoon unsalted butter
Instructions
1. In a medium saucepan, combine 1 cup water, ½ cup unsalted European-style butter, 2 tablespoons granulated sugar, and ¼ teaspoon fine sea salt over medium-high heat.
2. Bring the mixture to a rolling boil, stirring occasionally until the butter fully melts, about 3–4 minutes.
3. Remove the saucepan from heat and immediately add 1 cup sifted all-purpose flour all at once, stirring vigorously with a wooden spoon to form a smooth, cohesive dough that pulls away from the sides of the pan.
4. Tip: Allow the dough to cool for 5 minutes to prevent the eggs from scrambling when added.
5. Gradually incorporate 2 lightly beaten pasture-raised eggs into the dough, mixing thoroughly after each addition until the mixture is glossy and holds its shape.
6. Transfer the dough to a piping bag fitted with a large open-star tip (such as a ½-inch tip) and set aside.
7. In a shallow bowl, whisk together ½ cup granulated sugar and 1 teaspoon ground Ceylon cinnamon for coating; set aside.
8. In a heavy-bottomed Dutch oven or deep fryer, heat 2 quarts vegetable oil to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
9. Tip: Maintain the oil temperature between 370°F and 380°F for optimal frying—too low, and the churros will absorb excess oil; too high, and they may burn.
10. Pipe 4-inch lengths of dough directly into the hot oil, cutting each with kitchen shears, and fry in batches of 4–5 to avoid overcrowding.
11. Fry the churros for 2–3 minutes per side, turning once with tongs, until they are golden brown and crisp.
12. Tip: Let the oil return to 375°F between batches for consistent results.
13. Remove the fried churros with a slotted spoon and drain on a wire rack set over a baking sheet for 30 seconds to allow excess oil to drip off.
14. While still warm, roll each churro in the cinnamon-sugar mixture until evenly coated, then transfer to a serving platter.
15. For the chocolate dipping sauce, place 4 ounces finely chopped dark chocolate in a heatproof bowl.
16. In a small saucepan, heat ½ cup heavy cream and 1 tablespoon unsalted butter over medium heat until it just begins to simmer, about 2–3 minutes.
17. Pour the hot cream mixture over the chopped chocolate, let it sit undisturbed for 1 minute, then whisk gently until smooth and emulsified.
18. Serve the chocolate sauce warm alongside the churros.
Here, the contrast is everything: the churros shatter with a delicate crunch, giving way to a tender, almost custardy interior that melts on the tongue. The chocolate sauce, velvety and deep with notes of roasted cocoa, clings to each ridge, creating a luxurious dip. For a playful twist, try drizzling any leftover sauce over vanilla ice cream or folding it into morning coffee—it’s a reminder that indulgence can be both grand and quietly personal.
Cinnamon Sugar Churros with Dulce de Leche
Kindly, as the afternoon light fades on this December day, I find myself drawn to the warmth of the kitchen, to the simple alchemy of flour, water, and sugar that transforms into something so comforting. There’s a quiet joy in the process of making churros, a ritual that fills the air with the scent of cinnamon and promises a sweet, crisp reward.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– 4 tablespoons unsalted European-style butter
– 1 tablespoon granulated sugar
– ¼ teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 2 large pasture-raised eggs, lightly beaten
– 1 quart vegetable oil, for frying
– ½ cup granulated sugar
– 1 tablespoon ground Ceylon cinnamon
– ½ cup dulce de leche, for serving
Instructions
1. In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted European-style butter, 1 tablespoon granulated sugar, and ¼ teaspoon fine sea salt.
2. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted.
3. Tip: Remove the saucepan from the heat immediately after boiling to prevent the water from evaporating excessively.
4. Add 1 cup sifted all-purpose flour all at once to the hot liquid.
5. Vigorously stir the mixture with a wooden spoon until it forms a smooth, cohesive ball of dough that pulls away from the sides of the pan, about 1-2 minutes.
6. Transfer the dough to a medium mixing bowl and let it cool for 5 minutes until it is warm but not hot to the touch.
7. Add 2 lightly beaten pasture-raised eggs to the dough, one at a time, beating thoroughly with a spatula after each addition until fully incorporated and the dough is glossy and pipeable.
8. Tip: Ensure the dough is not too hot when adding eggs to prevent them from scrambling; the consistency should resemble a thick pastry cream.
9. Fill a large, heavy-bottomed pot with 1 quart vegetable oil, ensuring it is at least 3 inches deep.
10. Heat the oil over medium heat to 375°F, using a deep-fry or candy thermometer to monitor the temperature accurately.
11. While the oil heats, prepare the coating by whisking together ½ cup granulated sugar and 1 tablespoon ground Ceylon cinnamon in a shallow bowl.
12. Spoon the dough into a large piping bag fitted with a closed star tip (such as a ½-inch diameter tip).
13. Carefully pipe 4-inch strips of dough directly into the hot oil, using kitchen shears to cut the dough, and fry in batches of 3-4 churros to avoid overcrowding.
14. Fry each batch for 2-3 minutes, turning occasionally with tongs, until the churros are uniformly golden brown and crisp.
15. Tip: Maintain the oil temperature between 370°F and 380°F for even frying; if it drops, allow it to recover before adding more dough.
16. Remove the fried churros with a slotted spoon and drain on a wire rack set over a baking sheet for 30 seconds.
17. While still warm, roll each churro in the cinnamon-sugar mixture until evenly coated.
18. Serve the churros immediately with ½ cup dulce de leche for dipping.
Vividly crisp on the outside with a tender, airy interior, these churros offer a delightful contrast that melts away with each bite. The warmth of the cinnamon sugar pairs beautifully with the rich, caramelized notes of the dulce de leche, creating a symphony of sweet and spicy flavors. For a creative twist, drizzle any leftover dulce de leche over vanilla ice cream or use it as a filling for churro sandwiches.
Chocolate-Filled Churros
Lately, I’ve been craving the kind of comfort that only comes from something warm, fried, and generously dusted with cinnamon sugar, a desire that led me back to the kitchen with a simple, indulgent mission. There’s something quietly magical about transforming a humble choux pastry into golden, crisp churros, especially when they hide a molten core of dark chocolate ganache—a small, sweet rebellion against the ordinary evening.
Serving: 12 churros | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– 4 tablespoons unsalted European-style butter, cut into pieces
– 2 tablespoons granulated sugar
– 1/4 teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 3 large pasture-raised eggs, lightly beaten
– 1 quart vegetable oil, for frying
– 1/2 cup granulated sugar, for coating
– 1 tablespoon ground Ceylon cinnamon, for coating
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1/4 cup heavy whipping cream
Instructions
1. In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted European-style butter, 2 tablespoons granulated sugar, and 1/4 teaspoon fine sea salt over medium-high heat.
2. Bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted and incorporated.
3. Remove the saucepan from heat and immediately add 1 cup sifted all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes to prevent the eggs from scrambling.
5. With the mixer on medium-low speed, gradually add 3 lightly beaten pasture-raised eggs, one-third at a time, beating until fully absorbed after each addition; the dough should be glossy and pipeable.
6. Spoon the dough into a large piping bag fitted with a closed star tip (such as a 1/2-inch diameter tip) and set aside.
7. In a small saucepan, heat 1/4 cup heavy whipping cream over medium heat until it just begins to simmer, then pour it over 4 ounces of finely chopped dark chocolate in a heatproof bowl.
8. Let the mixture sit undisturbed for 2 minutes, then whisk gently until smooth and emulsified to create a ganache; set aside to cool slightly.
9. In a shallow dish, whisk together 1/2 cup granulated sugar and 1 tablespoon ground Ceylon cinnamon for the coating.
10. In a large, heavy-bottomed Dutch oven or deep fryer, heat 1 quart vegetable oil to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
11. Carefully pipe 4-inch lengths of dough directly into the hot oil, cutting each with kitchen shears, and fry in batches of 3-4 churros for 3-4 minutes, turning occasionally, until golden brown and crisp.
12. Using a slotted spoon, transfer the fried churros to a wire rack set over a baking sheet to drain excess oil for 30 seconds.
13. While still warm, roll each churro in the cinnamon-sugar mixture until evenly coated, then place on a serving platter.
14. Fill a piping bag fitted with a small round tip with the cooled chocolate ganache and insert the tip into one end of each churro, gently squeezing to fill the center until a small amount of ganache emerges from the other end.
15. Serve immediately while the churros are warm and the chocolate filling is soft and fluid.
Momentarily, as you bite through the shatteringly crisp, cinnamon-sugared shell, the warm, velvety chocolate ganache floods your senses with a deep, bittersweet richness that contrasts beautifully with the airy, egg-rich pastry. For a playful twist, drizzle any leftover ganache over the plated churros and sprinkle with flaky sea salt, or pair them with a scoop of vanilla bean ice cream for a textural symphony of hot and cold.
Pumpkin Spice Churros with Cream Cheese Glaze
As the evening light fades on this December day, I find myself drawn to the warmth of the kitchen, where the familiar, comforting scent of cinnamon and nutmeg promises a moment of quiet indulgence. These pumpkin spice churros, with their crisp golden shells and tender interiors, are a small celebration of the season, finished with a rich cream cheese glaze that melts into every ridge and crevice.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– 4 tablespoons unsalted European-style butter
– 1 tablespoon granulated sugar
– 1/4 teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup pumpkin puree
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 2 quarts vegetable oil, for frying
– 1/2 cup granulated sugar, for coating
– 4 ounces full-fat cream cheese, softened
– 1 cup confectioners’ sugar, sifted
– 2 tablespoons whole milk
– 1/2 teaspoon pure vanilla extract
Instructions
1. In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted European-style butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt over medium-high heat.
2. Bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted and incorporated, about 3 minutes.
3. Reduce the heat to low and immediately add 1 cup sifted all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 1 minute.
4. Transfer the dough to a stand mixer fitted with the paddle attachment and let it cool for 5 minutes to prevent the eggs from scrambling.
5. With the mixer on low speed, gradually add 2 lightly beaten pasture-raised eggs, mixing until fully absorbed after each addition.
6. Add 1/4 cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves, mixing on medium speed until the dough is uniform and glossy, about 2 minutes.
7. Spoon the dough into a piping bag fitted with a large open-star tip, then chill in the refrigerator for 10 minutes to firm up for easier handling.
8. While the dough chills, heat 2 quarts vegetable oil in a large, heavy-bottomed Dutch oven to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
9. Pipe 4-inch lengths of dough directly into the hot oil, cutting each with kitchen shears, and fry in batches of 4-5 churros to avoid overcrowding.
10. Fry the churros for 2-3 minutes per side, turning once with a spider skimmer, until they are deeply golden brown and crisp.
11. Remove the churros with the spider skimmer and drain on a wire rack set over a baking sheet for 1 minute to allow excess oil to drip off.
12. While still warm, roll each churro in 1/2 cup granulated sugar until evenly coated, tapping gently to remove any excess.
13. In a medium bowl, whisk together 4 ounces softened full-fat cream cheese, 1 cup sifted confectioners’ sugar, 2 tablespoons whole milk, and 1/2 teaspoon pure vanilla extract until smooth and pourable.
14. Drizzle the cream cheese glaze over the sugared churros in a zigzag pattern, allowing it to set for 2 minutes before serving.
15. Offer these churros immediately, as they are best enjoyed warm when the exterior is at its crispiest.
Only the gentle crunch of the sugar-coated shell gives way to a soft, spiced center, where the pumpkin and warm spices meld into a cozy, autumnal flavor. The tangy cream cheese glaze adds a creamy contrast, making these churros perfect for dipping into a cup of spiced cider or serving alongside a scoop of vanilla bean ice cream for a decadent twist.
Red Velvet Churros with White Chocolate Drizzle
Tonight, as the winter light fades softly outside my kitchen window, I find myself drawn to the quiet comfort of creating something both nostalgic and new—a twist on two beloved treats that feels like a whispered secret between old friends. There’s something deeply soothing about the rhythmic process of mixing, piping, and frying, each step a gentle meditation that transforms simple ingredients into a festive, crimson-hued delight dusted with sugar and drizzled with white chocolate.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup whole milk
– 4 tablespoons unsalted European-style butter
– 2 tablespoons granulated sugar
– 1/4 teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 2 large pasture-raised eggs, lightly beaten
– 1 tablespoon natural cocoa powder
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon apple cider vinegar
– 1 tablespoon red gel food coloring
– 4 cups vegetable oil, for frying
– 1/2 cup granulated sugar, for coating
– 1/2 cup white chocolate chips
– 2 teaspoons clarified butter
Instructions
1. In a medium saucepan over medium heat, combine the whole milk, unsalted European-style butter, 2 tablespoons granulated sugar, and fine sea salt, stirring constantly until the butter fully melts and the mixture reaches a gentle simmer at approximately 180°F.
2. Reduce the heat to low and immediately add the sifted all-purpose flour all at once, stirring vigorously with a wooden spoon for 2–3 minutes until the dough forms a smooth ball that pulls away cleanly from the sides of the pan.
3. Transfer the dough to a mixing bowl and let it cool for 5 minutes until it is warm but not hot to the touch, which prevents the eggs from curdling when added.
4. Using a hand mixer on medium speed, incorporate the lightly beaten pasture-raised eggs one at a time, mixing thoroughly after each addition until the dough is glossy and sticky.
5. Add the natural cocoa powder, pure vanilla extract, apple cider vinegar, and red gel food coloring to the dough, mixing on low speed for 1–2 minutes until the color is uniformly deep red and no streaks remain.
6. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer, maintaining this temperature precisely to ensure even cooking.
7. Spoon the dough into a piping bag fitted with a large open-star tip and pipe 4-inch lengths directly into the hot oil, cutting each with kitchen shears and frying in batches of 4–5 churros for 3–4 minutes until they are puffed, crisp, and a deep reddish-brown.
8. Remove the churros with a slotted spoon and drain on a wire rack set over a baking sheet for 1 minute to allow excess oil to drip off, which helps keep them light and non-greasy.
9. While still warm, roll each churro in the remaining 1/2 cup granulated sugar until fully coated, tapping gently to remove any excess.
10. In a small heatproof bowl set over a pot of barely simmering water, melt the white chocolate chips with the clarified butter, stirring constantly until smooth and fluid, about 3–4 minutes, then drizzle generously over the sugared churros using a spoon or piping bag.
11. Serve immediately while the churros are warm and the white chocolate drizzle is slightly set.
Gently crisp on the outside with a tender, almost cake-like interior, these churros offer a subtle cocoa warmth balanced by the creamy sweetness of the white chocolate. For a playful twist, serve them alongside a small dish of raspberry coulis for dipping, or crumble them over vanilla bean ice cream to create a decadent sundae that highlights their festive color and comforting spice notes.
Matcha Green Tea Churros with Vanilla Dip
Lately, I’ve been craving something that bridges the warmth of a holiday treat with the quiet, earthy comfort of a good cup of tea. It led me to this fusion, where the crisp, sugary shell of a churro meets the gentle, grassy whisper of matcha, all softened by a pool of vanilla. It’s a quiet moment of indulgence, perfect for a reflective evening like this one.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– 4 tablespoons unsalted European-style butter, cubed
– 1 tablespoon granulated sugar
– ¼ teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 2 large pasture-raised eggs, lightly beaten
– 2 tablespoons ceremonial-grade matcha powder
– 1 quart high-heat frying oil (such as peanut or canola)
– ½ cup granulated sugar, for coating
– 1 cup heavy cream
– 1 vanilla bean, seeds scraped
– 3 tablespoons confectioners’ sugar
Instructions
1. In a medium saucepan, combine 1 cup water, 4 tablespoons cubed unsalted European-style butter, 1 tablespoon granulated sugar, and ¼ teaspoon fine sea salt.
2. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted.
3. Immediately remove the saucepan from the heat and add 1 cup sifted all-purpose flour all at once.
4. Vigorously stir the mixture with a wooden spoon until it forms a smooth, cohesive ball that pulls away from the sides of the pan, about 1 minute. (Tip: Cooking the flour briefly here removes its raw taste and helps the dough hold its shape when fried.)
5. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let it cool for 5 minutes until just warm to the touch.
6. With the mixer on medium-low speed, gradually add 2 large lightly beaten pasture-raised eggs, allowing each addition to be fully incorporated before adding the next.
7. Add 2 tablespoons ceremonial-grade matcha powder to the dough and mix on medium speed for 2 minutes until the color is uniformly vibrant green and no streaks remain.
8. Spoon the dough into a large piping bag fitted with a closed-star tip (such as a 1M tip) and set aside.
9. In a separate small saucepan, combine 1 cup heavy cream and the scraped seeds from 1 vanilla bean.
10. Heat the cream mixture over medium heat until it just begins to simmer around the edges, then immediately remove it from the heat.
11. Whisk 3 tablespoons confectioners’ sugar into the warm cream until completely dissolved, then pour the dip into a serving bowl and set aside to cool and thicken.
12. Pour 1 quart of high-heat frying oil into a heavy-bottomed Dutch oven or deep fryer and attach a deep-fry thermometer.
13. Heat the oil over medium-high heat to 375°F, adjusting the burner as needed to maintain this temperature. (Tip: Maintaining a consistent oil temperature is crucial for achieving churros that are crisp outside and fully cooked inside without absorbing excess oil.)
14. Carefully pipe 4-inch lengths of dough directly into the hot oil, using kitchen shears to snip each piece, and fry no more than 4-5 churros at a time to avoid overcrowding.
15. Fry the churros for 2-3 minutes, turning them occasionally with a spider skimmer, until they are puffed, golden-brown, and float to the surface.
16. Using the spider skimmer, transfer the fried churros to a wire rack set over a baking sheet to drain for 1 minute.
17. While still warm, roll each churro in ½ cup granulated sugar until evenly coated. (Tip: Rolling in sugar while warm helps it adhere in a delicate, crackly layer.)
18. Serve the churros immediately alongside the vanilla bean dip.
Perhaps what I love most is the contrast: the churros offer a satisfying crunch that gives way to a tender, almost cake-like interior, while the matcha provides a subtle, sophisticated bitterness that keeps the sweetness in check. The vanilla dip, rich and flecked with seeds, creates a creamy counterpart that mellows each bite. For a playful twist, try dusting the finished churros with a little extra matcha powder or serving them with a side of sweet red bean paste.
Churro Waffles with Caramel Sauce
Evenings like this, when the world outside quiets and the kitchen light casts a soft glow, I find myself drawn to recipes that feel like a warm embrace. Churro waffles with caramel sauce are just that—a comforting fusion of crisp, cinnamon-sugar edges and a tender, airy center, all draped in a silken, buttery caramel. It’s a quiet celebration, perfect for a slow morning or a sweet end to the day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– ¼ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1¾ cups whole milk, at room temperature
– ½ cup clarified butter, melted and cooled slightly
– 1 teaspoon pure vanilla extract
– ½ cup unsalted butter
– 1 cup packed dark brown sugar
– ½ cup heavy cream, at room temperature
– ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon, for coating
Instructions
1. Preheat a waffle iron to 375°F according to manufacturer’s instructions.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, ground cinnamon, and granulated sugar until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, clarified butter, and pure vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated; do not overmix to avoid tough waffles.
5. Lightly grease the preheated waffle iron with a brush of clarified butter.
6. Ladle about ¾ cup of batter onto the center of the iron, close the lid, and cook for 4–5 minutes, or until the waffles are golden brown and crisp.
7. While the waffles cook, prepare the caramel sauce: in a medium saucepan over medium heat, melt the unsalted butter.
8. Add the packed dark brown sugar, stirring constantly with a wooden spoon until the sugar dissolves completely, about 3–4 minutes.
9. Slowly pour in the heavy cream, continuing to stir to prevent curdling, and bring the mixture to a gentle simmer.
10. Reduce the heat to low and cook the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
11. Remove the cooked waffles from the iron and immediately toss each in the granulated sugar-cinnamon mixture, coating all sides evenly for that classic churro finish.
12. Serve the waffles warm, drizzled generously with the caramel sauce.
Rich with the warmth of cinnamon and the deep, toasty notes of caramel, these waffles offer a delightful contrast: a shatteringly crisp exterior gives way to a fluffy, tender crumb. For a creative twist, serve them stacked high with a scoop of vanilla bean ice cream or alongside a strong espresso to balance the sweetness.
Churro Ice Cream Sandwiches
Wandering through the kitchen on this quiet evening, I find myself drawn to the comforting ritual of combining warm, spiced dough with cool, creamy sweetness—a simple pleasure that feels like a gentle embrace after a long day. The soft glow of the oven light and the rhythmic sizzle of frying churros create a meditative space where time slows, and each step becomes a deliberate, almost reverent act of creation. There’s something deeply satisfying about crafting these handheld treats, where crisp cinnamon sugar gives way to velvety ice cream, a contrast that mirrors the quiet balance of solitude and indulgence.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup whole milk, warmed to 110°F
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 2 cups all-purpose flour, sifted
– ½ teaspoon fine sea salt
– ¼ cup clarified butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 quart premium vanilla bean ice cream, slightly softened
– 1 cup granulated sugar for coating
– 2 tablespoons ground cinnamon
– 4 cups vegetable oil for frying
Instructions
1. In a medium bowl, combine the warmed whole milk, active dry yeast, and ¼ cup granulated sugar; let the mixture rest for 10 minutes until frothy and activated.
2. Whisk in the sifted all-purpose flour and fine sea salt until a shaggy dough forms, then incorporate the melted clarified butter and lightly beaten pasture-raised eggs until smooth.
3. Cover the dough with a damp kitchen towel and allow it to rise in a warm place for 1 hour, or until doubled in size—this slow fermentation develops deeper flavor.
4. Heat the vegetable oil in a deep pot to 350°F, using a candy thermometer to ensure precise temperature control for even frying.
5. Transfer the dough to a piping bag fitted with a large star tip and pipe 4-inch strips directly into the hot oil, cutting with kitchen shears; fry in batches of 3-4 churros for 2-3 minutes per side until golden brown and crisp.
6. Remove the churros with a slotted spoon and drain on a wire rack set over a baking sheet to prevent sogginess from residual oil.
7. While still warm, roll each churro in a mixture of 1 cup granulated sugar and 2 tablespoons ground cinnamon until evenly coated.
8. Slice each churro in half lengthwise and sandwich a ½-inch layer of slightly softened premium vanilla bean ice cream between the two halves.
9. Place the assembled sandwiches on a parchment-lined baking sheet and freeze for at least 2 hours, or until firm, to allow the ice cream to set without melting the cinnamon sugar coating.
Creating these churro ice cream sandwiches yields a delightful interplay of textures: the initial crunch of the fried dough gives way to the creamy coldness within, while the warmth of cinnamon lingers on the palate. For a creative twist, drizzle them with a dark chocolate ganache or sprinkle with toasted pecans before serving, turning a simple treat into an elegant dessert that feels both nostalgic and novel.
Churro Cupcakes with Cinnamon Frosting
As the evening light fades on this quiet December day, I find myself drawn to the warmth of the oven and the comforting scent of cinnamon and sugar—a small, sweet ritual that feels like a gentle embrace. These churro cupcakes are my humble tribute to that familiar street-fair treat, transformed into a tender, shareable dessert meant for lingering over with a cup of coffee or tea.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1½ cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified and cooled to room temperature
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk, at room temperature
– 2 teaspoons pure vanilla extract
– 1½ teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– 8 ounces cream cheese, softened to room temperature
– ½ cup unsalted butter, clarified and cooled to room temperature
– 3 cups confectioners’ sugar, sifted
– 1 teaspoon ground cinnamon
– ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon (for finishing)
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, and 2 teaspoons ground cinnamon until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the ½ cup clarified butter and 1 cup granulated sugar for 3–4 minutes, until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time to the butter mixture, mixing on low speed for 30 seconds after each addition until just incorporated.
5. Tip: Scrape down the sides of the bowl with a spatula between additions to ensure even mixing and avoid overbeating the batter.
6. Alternately add the dry flour mixture and the whole milk to the butter mixture in three parts, starting and ending with the dry ingredients, mixing on low speed until just combined after each addition.
7. Stir in the pure vanilla extract with a spatula until the batter is smooth and uniform, being careful not to overmix.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet crumbs.
10. Tip: Rotate the muffin tin halfway through baking to promote even browning and prevent hot spots in your oven.
11. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely, about 1 hour.
12. While the cupcakes cool, prepare the frosting: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and ½ cup clarified butter for 2–3 minutes until smooth and creamy.
13. Gradually add the sifted confectioners’ sugar and 1 teaspoon ground cinnamon, mixing on low speed until fully incorporated, then increase to medium-high and beat for 1–2 minutes until light and fluffy.
14. Tip: If the frosting seems too soft, chill it in the refrigerator for 15–20 minutes to firm up slightly for easier piping.
15. Once the cupcakes are completely cool, pipe or spread the cinnamon frosting onto each one using a pastry bag or offset spatula.
16. Lightly sprinkle the tops with the ¼ cup granulated sugar and cinnamon mixture for a finishing touch.
17. Zestful and inviting, these cupcakes offer a tender crumb that melts on the tongue, with the cinnamon frosting providing a creamy, spiced contrast. For a playful twist, serve them slightly warm with a drizzle of dulce de leche or alongside a scoop of vanilla bean ice cream to highlight the cozy, aromatic flavors.
Churro Cheesecake Bars
Yesterday, as the winter light faded outside my kitchen window, I found myself craving something that would bridge the cozy warmth of the season with a touch of festive sweetness. The idea of combining the crisp, cinnamon-sugar charm of a churro with the rich, creamy heart of cheesecake felt like the perfect quiet celebration. So, with a soft sigh of contentment, I began to gather my tools, ready to create these layered bars that promise comfort in every bite.
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (8-ounce) packages of full-fat cream cheese, at room temperature
– 1 cup of granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon of pure vanilla extract
– 2 (8-ounce) cans of refrigerated crescent roll dough
– 1/2 cup of unsalted butter, melted and clarified
– 1/2 cup of granulated sugar, for coating
– 1 tablespoon of ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with a thin layer of clarified butter, ensuring even coverage to prevent sticking.
2. In a medium mixing bowl, combine the room-temperature cream cheese and 1 cup of granulated sugar, beating with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the cream cheese mixture, one at a time, beating on low speed after each addition until fully incorporated to avoid curdling.
4. Stir in the pure vanilla extract until just blended, then set the cheesecake filling aside.
5. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, sealing any perforations with your fingertips to form a solid layer.
6. Pour the cheesecake filling over the dough layer, spreading it gently with a spatula to create a smooth, even surface.
7. Unroll the second can of crescent roll dough and place it carefully over the cheesecake layer, pressing down lightly to adhere.
8. Brush the top dough layer evenly with the clarified melted butter using a pastry brush, ensuring complete coverage for a golden finish.
9. In a small bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon until well combined.
10. Sprinkle the cinnamon-sugar mixture generously over the buttered top, coating it thoroughly for that signature churro flavor.
11. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set, with no jiggle when gently shaken.
12. Remove from the oven and let cool completely in the baking dish on a wire rack for at least 2 hours to allow the layers to firm up before slicing.
13. Once cooled, use a sharp knife to cut into 16 even bars, wiping the blade clean between cuts for neat edges.
14. Refrigerate the bars for an additional hour before serving to enhance the texture and flavor melding.
Remarkably, these bars offer a delightful contrast: the top bakes into a crisp, cinnamon-sugar crust that gives way to a velvety, tangy cheesecake center, all anchored by the soft, flaky dough layers. For a creative twist, serve them slightly warmed with a drizzle of dark chocolate ganache or alongside a scoop of vanilla bean ice cream, letting the flavors melt together in a quiet moment of indulgence.
Churro French Toast Sticks
Remembering those crisp winter mornings when the scent of cinnamon and sugar would drift through the house, I find myself drawn back to the kitchen, seeking that same warmth in a new form. This recipe transforms humble ingredients into something magical, a comforting hybrid that feels both nostalgic and delightfully new. It’s a quiet, personal celebration of flavor, perfect for a slow morning or a sweet, reflective pause.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 loaf of brioche bread, cut into 1-inch thick sticks
– 4 large pasture-raised eggs, lightly beaten
– 1 cup of whole milk
– 1 teaspoon of pure vanilla extract
– 1/2 cup of granulated sugar
– 2 tablespoons of ground cinnamon
– 1/4 cup of clarified butter
– 1/4 cup of unsalted butter, melted
– Pure maple syrup, for serving
Instructions
1. In a shallow baking dish, whisk together the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract until fully combined and frothy.
2. One at a time, submerge each brioche stick into the egg mixture, allowing it to soak for 30 seconds per side to ensure even absorption without becoming soggy.
3. In a separate shallow dish, combine the granulated sugar and ground cinnamon, mixing thoroughly with a fork to eliminate any clumps.
4. Heat a large skillet or griddle over medium heat and add 2 tablespoons of clarified butter, swirling to coat the surface evenly.
5. Place the soaked brioche sticks in the skillet, cooking for 3-4 minutes per side until golden brown and crisp, adjusting heat if necessary to prevent burning.
6. Transfer the cooked sticks to a wire rack set over a baking sheet to drain excess butter and cool slightly for 2 minutes.
7. While still warm, brush each stick lightly with the melted unsalted butter using a pastry brush for even coverage.
8. Roll the buttered sticks in the cinnamon-sugar mixture, coating all sides completely, and return to the wire rack.
9. Repeat steps 4-8 with the remaining brioche sticks, adding more clarified butter to the skillet as needed.
10. Serve immediately with pure maple syrup for drizzling.
Here, the exterior shatters with a delicate crunch, giving way to a custardy, tender interior that melts on the tongue. For a playful twist, skewer them with decorative picks and serve alongside a pot of warm chocolate ganache for dipping, turning a simple breakfast into an indulgent, shareable treat.
Churro Popcorn with Cinnamon Sugar Coating
Just now, as the evening light fades outside my window, I find myself craving that perfect blend of cozy sweetness and satisfying crunch. This recipe transforms a simple movie-night staple into something quietly magical, a treat that feels both nostalgic and new. It’s a small, warm indulgence for a quiet moment like this.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 12 cups freshly popped popcorn
– 6 tablespoons unsalted butter, clarified
– 1 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. Place the freshly popped popcorn in a very large mixing bowl, discarding any unpopped kernels.
3. In a small saucepan over low heat, gently melt the clarified butter until fully liquid, about 2 minutes.
4. In a separate medium bowl, whisk together the granulated sugar, ground cinnamon, and fine sea salt until thoroughly combined.
5. Slowly drizzle the warm clarified butter over the popcorn, using a large silicone spatula to toss and coat every piece evenly. Tip: Pouring in a thin stream while constantly tossing prevents soggy spots.
6. Sprinkle the cinnamon-sugar mixture over the buttered popcorn in three additions, tossing vigorously between each to ensure a uniform, delicate coating.
7. Spread the coated popcorn in a single, even layer on the prepared baking sheet.
8. Bake for 5 minutes at 250°F to gently crisp the coating and meld the flavors, watching closely to prevent any browning.
9. Remove the baking sheet from the oven and let the popcorn cool completely on the sheet for 15 minutes, which allows the sugar coating to set into a delicate shell. Tip: Resist stirring while hot to maintain the coating’s integrity.
10. Once completely cool, transfer the popcorn to a serving bowl, breaking up any large clusters gently with your hands.
11. For the final touch, sift an additional, light dusting of the reserved cinnamon-sugar mixture over the top for visual appeal and an extra hint of spice. Tip: Use a fine-mesh sieve for the most even, professional-looking dusting.
Once cooled, the popcorn achieves a wonderfully delicate, glass-like crunch that shatters softly with each bite, releasing the warm, comforting aroma of cinnamon. The clarified butter ensures a light, non-greasy finish that lets the sweet-spicy balance shine. Consider serving it in individual paper cones for a festive touch, or simply enjoy it straight from the bowl, letting the quiet crackle be the only sound in the room.
Churro Donuts with Chocolate Ganache
Gently, as the evening light fades on this quiet December day, I find myself drawn to the warmth of the kitchen, to the simple alchemy of sugar and dough. There’s something deeply comforting about the ritual of making these churro donuts, a quiet celebration of texture and spice that feels just right for a reflective moment.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup whole milk, warmed to 110°F
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour, sifted
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 2 pasture-raised eggs, lightly beaten
– ¼ cup clarified butter, melted and cooled slightly
– 2 quarts vegetable oil, for frying
– 1 cup granulated sugar, for coating
– 1 tablespoon ground cinnamon, for coating
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– ¾ cup heavy cream
– 1 tablespoon unsalted butter, at room temperature
– ¼ teaspoon flaky sea salt
Instructions
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warmed whole milk, active dry yeast, and ¼ cup granulated sugar; let the mixture stand undisturbed for 10 minutes until foamy.
2. To the yeast mixture, add the sifted all-purpose flour, fine sea salt, and 1 teaspoon ground cinnamon, mixing on low speed until just incorporated.
3. With the mixer running on medium-low speed, gradually add the lightly beaten pasture-raised eggs and the melted clarified butter, mixing for 5-7 minutes until a smooth, elastic dough forms and pulls cleanly from the sides of the bowl.
4. Tip the dough onto a lightly floured surface and knead by hand for 2 minutes, shaping it into a tight ball. (Tip: Proper kneading develops the gluten, ensuring a light, airy texture in the final donut.)
5. Place the dough ball in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
6. While the dough rises, prepare the coating by whisking together 1 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl; set aside.
7. On a lightly floured surface, roll the risen dough to a ½-inch thickness. Using a 3-inch round cutter, stamp out donuts, re-rolling the scraps once.
8. Place the cut donuts on a parchment-lined baking sheet, cover again with the damp towel, and let them proof for 30 minutes until slightly puffed. (Tip: This second proof is crucial for achieving the classic churro’s tender interior.)
9. In a heavy-bottomed Dutch oven or deep fryer, heat the vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature precisely.
10. Working in batches of 3-4 to avoid crowding, carefully lower the proofed donuts into the hot oil using a spider skimmer; fry for 90 seconds per side until deeply golden brown and cooked through.
11. Immediately transfer the fried donuts to a wire rack set over a baking sheet for 30 seconds to drain excess oil, then roll each one thoroughly in the cinnamon-sugar coating while still warm.
12. For the ganache, place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer around the edges, about 180°F.
13. Pour the hot cream over the chocolate and let it stand undisturbed for 2 minutes to melt the chocolate, then whisk gently from the center outward until smooth and glossy.
14. Whisk in the room-temperature unsalted butter and flaky sea salt until fully incorporated and the ganache is silky. (Tip: Adding butter at the end creates a richer, shinier finish that sets beautifully.)
15. Let the ganache cool for 10 minutes to thicken slightly, then drizzle it generously over the warm, sugar-coated donuts using a spoon or piping bag.
Letting the ganache set for a few minutes creates a delightful contrast: a crisp, cinnamon-sugar shell gives way to a soft, pillowy interior, all wrapped in a bittersweet chocolate cloak. The flaky salt on the ganache cuts through the sweetness, making each bite complex and deeply satisfying—perfect with a strong cup of coffee for a slow, indulgent morning.
Churro Bread Pudding with Rum Sauce
Falling into the quiet of a winter evening, I find myself craving something that bridges the cozy nostalgia of the holidays with a touch of spirited warmth. This churro bread pudding, with its caramelized edges and tender, cinnamon-spiced center, does just that, especially when draped in a silky rum sauce that whispers of celebration.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (about 1 pound) of day-old brioche, torn into 1-inch pieces
– 4 large pasture-raised eggs, lightly beaten
– 2 cups of heavy cream
– 1 cup of granulated sugar
– 1/2 cup of unsalted butter, melted
– 2 teaspoons of pure vanilla extract
– 1 tablespoon of ground cinnamon
– 1/4 teaspoon of fine sea salt
– 1/2 cup of dark rum
– 1/2 cup of packed light brown sugar
– 1/4 cup of clarified butter
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the torn brioche pieces, granulated sugar, ground cinnamon, and fine sea salt, tossing gently to coat evenly.
3. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, melted unsalted butter, and pure vanilla extract until fully emulsified.
4. Pour the wet mixture over the brioche mixture, folding carefully with a spatula to ensure every piece is saturated, then let it rest for 10 minutes to allow the bread to fully absorb the liquid.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer, and bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
6. While the pudding bakes, prepare the rum sauce by combining the dark rum, packed light brown sugar, and remaining clarified butter in a small saucepan over medium heat.
7. Bring the sauce to a gentle simmer, stirring constantly with a whisk until the sugar dissolves completely and the mixture thickens slightly, about 5–7 minutes, then remove from heat and let it cool to a warm consistency.
8. Once the pudding is done baking, remove it from the oven and let it cool on a wire rack for 10 minutes before serving.
9. Drizzle the warm rum sauce generously over individual portions of the bread pudding just before serving.
Heavenly in its contrast, this dessert offers a crisp, caramelized crust that gives way to a custard-soft interior, perfumed with cinnamon. The rum sauce adds a rich, boozy depth that melds seamlessly, making it perfect for a festive gathering or a quiet moment savored with a cup of coffee.
Mini Churro Bites with Raspberry Jam
Gently, as the evening light fades on this quiet December day, I find myself drawn to the warmth of the kitchen, to the simple, comforting ritual of making something small and sweet. These little bites, crisp on the outside and tender within, are a perfect project for a reflective moment, a way to fill the air with the scent of cinnamon and sugar. They come together with a humble grace, asking only for a bit of patience and a dollop of bright, tart jam.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup water
– 4 tablespoons unsalted European-style butter, cut into pieces
– 1 tablespoon granulated sugar
– ¼ teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 2 large pasture-raised eggs, lightly beaten
– 4 cups neutral frying oil (such as peanut or vegetable)
– ½ cup granulated sugar, for coating
– 1 tablespoon ground Ceylon cinnamon
– ½ cup high-quality raspberry jam, slightly warmed
Instructions
1. In a medium heavy-bottomed saucepan, combine 1 cup water, 4 tablespoons unsalted European-style butter, 1 tablespoon granulated sugar, and ¼ teaspoon fine sea salt.
2. Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil, stirring occasionally until the butter is fully melted and incorporated.
3. Immediately remove the saucepan from the heat and add 1 cup sifted all-purpose flour all at once.
4. Vigorously stir the mixture with a wooden spoon until it forms a smooth, cohesive ball that pulls away cleanly from the sides of the pan; this should take about 1 minute.
5. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and allow it to cool for 5 minutes, until it is just warm to the touch.
6. Tip: Letting the dough cool slightly prevents the eggs from scrambling when added.
7. With the mixer on medium-low speed, gradually add 2 lightly beaten pasture-raised eggs, allowing each addition to be fully absorbed before adding the next, until the dough is glossy and holds a soft peak.
8. Spoon the churro dough into a large piping bag fitted with a closed star tip (such as a Wilton 1M).
9. In a deep, heavy Dutch oven or fryer, heat 4 cups of neutral frying oil to 350°F (177°C), using a deep-fry or candy thermometer to monitor the temperature precisely.
10. Tip: Maintaining a consistent oil temperature is crucial for even cooking and a crisp exterior.
11. Carefully pipe 1-inch lengths of dough directly into the hot oil, using kitchen shears to snip each piece, and fry in batches of 8-10 to avoid overcrowding.
12. Fry the churro bites for 2 to 3 minutes, turning occasionally with a spider skimmer, until they are uniformly golden brown and sound hollow when tapped.
13. Using the spider skimmer, transfer the fried bites to a wire rack set over a baking sheet to drain for 1 minute.
14. In a shallow bowl, whisk together ½ cup granulated sugar and 1 tablespoon ground Ceylon cinnamon.
15. While the churro bites are still warm, roll them gently in the cinnamon-sugar mixture until evenly coated.
16. Tip: Coating while warm helps the sugar adhere better for a more consistent finish.
17. Serve the mini churro bites immediately with ½ cup of slightly warmed high-quality raspberry jam for dipping.
The contrast is delightful—the shattering, sugary crust gives way to a soft, almost creamy interior, while the warm, seed-speckled jam provides a vibrant, tangy counterpoint. For a playful twist, you could pipe a tiny bit of jam into the center of each bite before serving, or arrange them on a platter with a dusting of powdered sugar for a festive winter gathering.
Churro Pancakes with Maple Syrup
On this quiet winter evening, as the last light fades outside the kitchen window, there’s a particular comfort in the ritual of making something special. These pancakes, with their warm cinnamon-sugar crust, feel like a gentle embrace, a small celebration of the season’s simple joys.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons granulated sugar
– 1 ¼ cups whole milk, at room temperature
– 2 large pasture-raised eggs, lightly beaten
– 3 tablespoons unsalted butter, melted and cooled slightly
– 1 teaspoon pure vanilla extract
– ½ cup granulated sugar, for coating
– 1 tablespoon ground cinnamon, for coating
– ¼ cup clarified butter, for cooking
– Pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, 1 teaspoon ground cinnamon, freshly grated nutmeg, and 2 tablespoons granulated sugar until fully combined.
2. In a separate medium bowl, gently whisk the whole milk, lightly beaten pasture-raised eggs, melted unsalted butter, and pure vanilla extract until just incorporated, being careful not to overmix.
3. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until no dry streaks remain, but small lumps are acceptable to avoid tough pancakes.
4. In a shallow dish, combine the ½ cup granulated sugar and 1 tablespoon ground cinnamon for the coating; set aside near the cooking station.
5. Heat a large non-stick skillet or griddle over medium heat (approximately 350°F) and add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
6. For each pancake, ladle ¼ cup of batter onto the hot skillet, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
7. Carefully flip each pancake using a thin spatula and cook until the second side is golden brown and springs back lightly to the touch, about 1-2 minutes more.
8. Immediately transfer each cooked pancake to the cinnamon-sugar mixture, coating both sides thoroughly while still warm to help the sugar adhere.
9. Repeat steps 5-8 with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.
10. Serve the pancakes warm, drizzled generously with pure maple syrup.
Melt-in-your-mouth tender with a crisp, sugary exterior, these pancakes offer a delightful contrast of textures. The warm spices mingle beautifully with the rich maple syrup, creating a cozy breakfast or dessert perfect for sharing on a chilly morning. For a festive twist, try serving them with a dollop of whipped cream and a sprinkle of extra cinnamon.
Churro Apple Pie Rolls
Holding a warm mug on this quiet December evening, I find myself drawn to the kitchen, where the scent of cinnamon and baked apples still lingers from yesterday’s experiment—a humble fusion of two beloved comforts. It’s a recipe born from a desire for something cozy yet celebratory, perfect for these slow winter hours when time seems to stretch like dough.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1/4 cup granulated sugar
– 1 tsp fine sea salt
– 1 cup water
– 4 tbsp unsalted European-style butter
– 3 large pasture-raised eggs, lightly beaten
– 2 Granny Smith apples, peeled, cored, and finely diced
– 1/4 cup light brown sugar, packed
– 1 tsp ground Ceylon cinnamon
– 1/4 tsp freshly grated nutmeg
– 1 tbsp clarified butter
– 1/2 cup granulated sugar, for coating
– 1 tsp ground Ceylon cinnamon, for coating
– 4 cups vegetable oil, for frying
Instructions
1. In a medium saucepan, combine 1 cup water, 4 tbsp unsalted European-style butter, 1/4 cup granulated sugar, and 1 tsp fine sea salt over medium-high heat until the butter melts completely and the mixture reaches a gentle boil.
2. Reduce the heat to low and immediately add 2 cups sifted all-purpose flour all at once, stirring vigorously with a wooden spoon for 2–3 minutes until the dough forms a smooth ball that pulls away from the sides of the pan. Tip: Cook the dough over low heat to evaporate excess moisture, ensuring it’s dry enough to properly absorb the eggs later.
3. Transfer the dough to a stand mixer fitted with a paddle attachment and let it cool for 5 minutes to prevent the eggs from scrambling.
4. With the mixer on medium speed, gradually add 3 large lightly beaten pasture-raised eggs in three additions, mixing for 1 minute after each until fully incorporated and the dough is glossy and sticky.
5. In a separate bowl, toss 2 finely diced Granny Smith apples with 1/4 cup packed light brown sugar, 1 tsp ground Ceylon cinnamon, and 1/4 tsp freshly grated nutmeg until evenly coated.
6. Heat 4 cups vegetable oil in a heavy-bottomed Dutch oven over medium heat to 350°F, using a deep-fry thermometer to monitor the temperature precisely. Tip: Maintain the oil at 350°F throughout frying to achieve a crisp exterior without absorbing excess oil.
7. While the oil heats, spoon 2 tbsp of the choux pastry dough onto a parchment-lined baking sheet, flatten slightly, and place 1 tbsp of the apple mixture in the center, folding the edges over to seal into a roll shape.
8. Fry the rolls in batches of 4 for 3–4 minutes, turning occasionally with a slotted spoon until golden brown and puffed. Tip: Avoid overcrowding the pot to ensure even cooking and consistent browning.
9. Drain the fried rolls on a wire rack set over a baking sheet for 1 minute to allow excess oil to drip off.
10. In a shallow bowl, whisk together 1/2 cup granulated sugar and 1 tsp ground Ceylon cinnamon for coating.
11. While still warm, roll each churro apple pie roll in the cinnamon-sugar mixture until evenly coated, then brush lightly with 1 tbsp clarified butter for a glossy finish.
So, as you bite into one, the crackle of cinnamon-sugar gives way to a tender, airy interior cradling soft, spiced apples—a textural dance between crisp and yielding. Serve them warm with a dollop of vanilla bean ice cream or a drizzle of salted caramel for a playful twist, letting the flavors melt into a quiet moment of indulgence.
Savory Cheese-Stuffed Churros with Spicy Dip
Yearning for something that bridges the gap between festive indulgence and savory comfort, I found myself in the kitchen as the evening light faded. There’s a quiet magic in transforming simple dough into a vessel for molten cheese, a process that feels both nostalgic and entirely new. This recipe is for those moments when you crave a familiar treat, but with a deeply satisfying, savory twist.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– 4 tablespoons unsalted European-style butter, cubed
– 1 teaspoon granulated sugar
– 1/2 teaspoon fine sea salt
– 1 cup all-purpose flour, sifted
– 3 pasture-raised eggs, lightly beaten
– 4 ounces sharp white cheddar cheese, finely grated
– 1/2 cup crème fraîche
– 1 tablespoon adobo sauce (from canned chipotle peppers)
– 1 teaspoon fresh lime juice
– 1 quart vegetable oil, for frying
– 1/4 cup granulated sugar, for coating
– 1 teaspoon smoked paprika, for coating
Instructions
1. In a medium saucepan, combine 1 cup water, 4 tablespoons cubed unsalted European-style butter, 1 teaspoon granulated sugar, and 1/2 teaspoon fine sea salt.
2. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted.
3. Immediately remove the saucepan from the heat and add the entire 1 cup of sifted all-purpose flour all at once.
4. Vigorously stir the mixture with a wooden spoon until it forms a smooth, cohesive ball that pulls away from the sides of the pan, about 1 minute. Tip: Working quickly here ensures the flour cooks properly and absorbs the liquid without becoming gummy.
5. Transfer the dough ball to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes until it is warm but not hot to the touch.
6. With the mixer on medium speed, add the 3 lightly beaten pasture-raised eggs one at a time, allowing each egg to be fully incorporated before adding the next; the dough will appear slippery at first but will become smooth and glossy.
7. Reduce the mixer speed to low and add the 4 ounces of finely grated sharp white cheddar cheese, mixing just until evenly distributed, about 30 seconds.
8. Transfer the churro dough to a large piping bag fitted with a 1/2-inch open star tip and set aside.
9. In a small bowl, whisk together 1/2 cup crème fraîche, 1 tablespoon adobo sauce, and 1 teaspoon fresh lime juice until smooth to create the spicy dip; cover and refrigerate.
10. Pour 1 quart of vegetable oil into a heavy-bottomed Dutch oven or deep fryer, attaching a deep-fry thermometer to the side.
11. Heat the oil over medium heat until the thermometer reads 375°F. Tip: Maintaining this precise temperature is crucial for achieving a crisp exterior without absorbing excess oil.
12. While the oil heats, combine 1/4 cup granulated sugar and 1 teaspoon smoked paprika on a large plate for the coating.
13. Carefully pipe 4-inch lengths of dough directly into the hot oil, using kitchen shears to cut each length, and fry no more than 4 churros at a time to avoid crowding.
14. Fry the churros for 3 to 4 minutes, turning occasionally with a spider skimmer, until they are uniformly golden brown and puffed. Tip: Listen for a faint, steady sizzle—a sign the interior is cooking through while the exterior crisps.
15. Using the spider skimmer, transfer the fried churros to a wire rack set over a baking sheet to drain for 1 minute.
16. While still warm, roll each churro in the sugar and smoked paprika mixture until lightly coated on all sides.
17. Serve the churros immediately with the chilled spicy dip on the side.
Unbelievably crisp on the outside, each bite gives way to a tender, steaming interior where the cheddar has melted into savory, stretchy pockets. The dip, with its cool creaminess and slow-building chipotle heat, creates a perfect contrast. For a playful presentation, serve them stacked like Lincoln Logs with the dip in a small ramekin for communal dipping.
Summary
Ultimately, these 18 churro recipes prove that a classic treat can be endlessly reinvented with creative flavors and techniques. We hope you’re inspired to bring some crispy, sweet magic into your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup with your fellow foodies on Pinterest. Happy baking!
