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If you've never had the pleasure of sinking your teeth into a freshly fried and cinnamon-sugar coated churro, please do yourself a favor and make these immediately! A popular Mexican, Spanish and Portugese pastry, they are richer than a traditional doughnut and can be eaten plain or dipped in melted chocolate, dulce de leche or hot chocolate.

Course Dessert
Cuisine Mexican
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings 15 churros
Calories 133 kcal
Author Michelle


For the Dough

  • 6 tablespoons unsalted butter
  • ½ cup milk
  • ½ cup water
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract

For Frying

  • Vegetable oil for frying

For the Cinnamon-Sugar

  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. Add at least 1 inch of vegetable oil to a large heavy skillet (I recommend a 12-inch cast iron skillet). Bring the oil to 360 degrees F over medium heat.
  2. While the oil is heating, make the dough. Place the butter, milk, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
  3. Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
  4. Increase mixer speed to medium and add the egg, beating until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the vanilla extract and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
  5. Transfer the dough to a pastry bag fitted with an extra large open star piping tip (I recommend Ateco #829). Line a rimmed baking sheet with two layers of paper towels.
  6. Mix together the sugar and cinnamon in a shallow bowl and set aside.
  7. Once the oil comes to temperature, pipe the churros directly into the oil, about 6 inches in length. Use a pair of kitchen shears to snip off the dough at the end of the piping tip. Repeat with additional churros in the oil (don’t overcrowd the pan - you should fit about 4 or 5 per batch). Turn the churros in the oil and cook until golden brown all over, about 2 to 3 minutes. Remove to the paper towel-lined pan to drain for about 15 seconds, or until able to be handled, then toss in the cinnamon-sugar mixture and transfer to a serving dish.
  8. Allow the oil to back up to temperature and repeat step #7 with the remaining dough, approximately three more batches. Serve immediately!
Nutrition Facts
Amount Per Serving
Calories 133 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 86mg4%
Potassium 23mg1%
Carbohydrates 20g7%
Sugar 13g14%
Protein 1g2%
Vitamin A 170IU3%
Calcium 19mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.