Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Homemade Churros with Jaca Cinnamon Sugar
Crispy, golden-brown churros coated in a Jaca cinnamon-sugar blend — all the indulgence of the classic Spanish-Mexican street treat with zero glycemic impact from the sweetener. Serve warm with chocolate dipping sauce for maximum happiness. Adapted from Taste of Home.
Ingredients
- ½ cup water
- ½ cup 2% milk
- 1 tablespoon canola oil (plus additional oil for frying)
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 large egg, room temperature
- ¼ teaspoon lemon zest, finely grated
- 1 cup Jaca sugar (replaces ½ cup sugar at 2x ratio — for cinnamon coating)
- ¼ teaspoon ground cinnamon
- chocolate sauce (optional, for dipping)
Sweetener Used
1 cup Jaca sugar Allulose
Replaces: ½ cup sugar
Instructions
- 1
In a large saucepan, bring the water, milk, 1 tablespoon canola oil, and salt to a boil over medium-high heat.
- 2
Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan. Transfer the dough to a large mixing bowl and let stand for 5 minutes.
- 3
Beat the dough on medium-high speed with a hand mixer for about 1 minute until it softens slightly. Add the egg and lemon zest and beat for another 1–2 minutes until fully incorporated and smooth. Set aside to cool to room temperature.
- 4
While the dough cools, combine 1 cup Jaca sugar and the ground cinnamon in a shallow dish or plate. Mix well and set aside.
- 5
In a deep cast-iron skillet or heavy pot, heat about 1 inch of frying oil to 375°F. Use a thermometer for accuracy.
- 6
Fit a pastry bag with a large open-star tip and fill it with the cooled dough. Pipe 4-inch strips of dough onto a parchment-lined baking sheet.
- 7
Carefully transfer a few churro strips at a time to the hot oil — don't overcrowd the pan. Fry for 2–3 minutes per side until deep golden brown on all sides.
- 8
Use tongs to transfer the fried churros to a paper towel-lined plate. Let them drain for about 30 seconds.
- 9
While still warm, roll or toss the churros in the Jaca cinnamon-sugar mixture until completely coated.
- 10
Serve immediately with chocolate dipping sauce if desired. This is a Jaca-adjusted healthier version — all the crispy, sweet cinnamon flavor of traditional churros without the blood sugar spike.
Pro Tips
- The dough is a classic pâte à choux — the same base used for cream puffs and eclairs. Don't skip the 5-minute rest before adding the egg, or the egg may scramble in the hot dough.
- Oil temperature is critical: too hot and the outside burns before the inside cooks; too cold and the churros absorb oil and turn greasy. Use a thermometer and let the oil recover between batches.
- Jaca sugar coats beautifully and gives you that classic sugary crunch. It won't clump or melt on the surface the way regular sugar can.
- Pipe the dough onto parchment first, then transfer to the oil — it's much easier and safer than piping directly over hot oil.
- If you don't have a star tip, a large zip-lock bag with a corner snipped off works in a pinch, but you'll miss the classic ridged texture.