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Churros with Cinnamon Coconut Sugar

It’s easier than you think to enjoy decadently delicious churros at home, especially with help from Ziploc® brand bags—just use the bag to pipe the batter into strips before cooking in hot oil, and dust with cinnamon, sugar, and coconut for the ultimate treat. Three cheers for churros!

Servings

4-6 (Makes 12 churros)

Prep time

30 mins
  • Churros with cinnamon coconut sugar on plate.
  • Ziploc bags filled with sugar and icing next to a teaspoon of cinnamon.
  • Plain churros on paper towel next to Ziploc bag of cinnamon coconut sugar.
  • Churros with cinnamon coconut sugar topping on plate.
  • Close up of churros with cinnamon coconut sugar on plate.
  • Close up of churros with cinnamon coconut sugar on plate.
  • Churros with cinnamon coconut sugar on plate.
  • Ziploc bags filled with sugar and icing next to a teaspoon of cinnamon.
  • Plain churros on paper towel next to Ziploc bag of cinnamon coconut sugar.
  • Churros with cinnamon coconut sugar topping on plate.
  • Close up of churros with cinnamon coconut sugar on plate.
  • Close up of churros with cinnamon coconut sugar on plate.
Ingredients
1 cup water
3 tbsp granulated sugar
½ tsp kosher salt
2 tbsp canola oil
1 cup all-purpose flour
1½ pints peanut oil, for frying
½ cup granulated sugar
¼ cup shredded coconut, plus more for serving
1 tsp ground cinnamon
Directions
1.
In a small saucepan, whisk together the water, 3 tbsp sugar, salt and oil. Place over medium heat and bring to a boil. Remove from heat.
2.
Beat in the flour using a wooden spoon until it forms a ball. Let it cool slightly.
3.
If the pieces of shredded coconut are large, pulse the coconut along with the sugar and cinnamon in the bowl of a food processor until it is chopped into finer pieces. Transfer into a medium size Ziploc® brand bag.
4.
In a medium saucepan or deep sided skillet, or using a deep fryer, heat the oil to 375 °F.
5.
Place the dough into a Ziploc® brand bag, snip a corner off the bag, pipe the dough onto a tray in 4-inch strips, and carefully transfer to the hot oil. Piped churro dough can also be refrigerated or frozen in advance for later frying. You should have about 12 4-inch churros.
6.
Fry the churros in batches, 4 at a time, until they look golden, keeping an eye on the temperature of the oil. Drain on a plate lined with paper towels.
7.
While still warm, toss to coat the churros in a Ziploc® brand bag filled with the cinnamon, coconut, and sugar mixture. Serve immediately, with extra coconut, if desired.

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