Costa Rican Churros with Cinnamon Sugar

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Churros Ticos are a beloved Costa Rican street treat: thick, ridged dough sticks fried until crisp and golden, then rolled in a generous coating of cinnamon-sugar. Unlike the airy Spanish choux-pipe churro, the Tico version uses a slightly denser flour-based dough that puffs into a craggy, satisfying bite. Best enjoyed warm with a cup of strong Costa Rican coffee.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 60 gCarbs
• 2 gFiber
• 32 gSugar
• 6 gProtein
• 165 mgSodium
• 110 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the dough

• 1 cup water
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 1 1/2 cups all-purpose flour
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the cinnamon-sugar coating

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)

For frying

• 3 to 4 cups vegetable or canola oil, for frying

Directions

1. In a medium saucepan, combine the water, milk, butter, sugar, and salt; bring to a rolling boil over medium-high heat, stirring once to melt the butter.
2. Add the flour all at once and stir vigorously with a wooden spoon for about 1 minute, until the mixture comes together into a smooth ball that pulls away from the sides of the pan.
3. Transfer the dough to a large mixing bowl and let cool for 5 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla until the dough is glossy and pipeable.
4. Heat 2 to 3 inches of oil in a heavy pot to 350°F (175°C), using a thermometer to maintain temperature. Line a tray with paper towels for draining.
5. Transfer the warm dough to a sturdy piping bag fitted with a large open star tip (about 1/2-inch). Pipe 5- to 6-inch strips directly into the hot oil, cutting the ends with kitchen scissors; fry 4 to 5 churros at a time without crowding.
6. Fry for 3 to 4 minutes total, turning once, until deeply golden and crisp. Adjust the heat as needed to keep the oil near 350°F.
7. Lift the churros out with a slotted spoon or spider, drain briefly on paper towels, then immediately roll them in the cinnamon-sugar mixture until coated on all sides.
8. Serve the churros warm, ideally with small cups of strong black coffee, hot chocolate, or dulce de leche for dipping.

Cook’s Notes

• Keep oil temperature steady at 350°F; too cool and churros absorb oil, too hot and they brown before cooking through.
• Pipe churros onto small parchment squares if piping directly into oil feels tricky, then lower the squares in and fish the paper out with tongs after 10 seconds.
• For a Costa Rican flourish, stuff a thin strip of guava paste (guayaba) inside each churro right after frying while still warm.
• Serve within 10 minutes of frying for the crispiest texture; they soften as they sit.
• If the dough is too stiff to pipe, beat in 1 extra tablespoon of milk; if too soft, chill the dough for 10 minutes before piping.

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