Nothing is better than warm homemade churros rolled in cinnamon sugar. This recipe is a must try!

Who needs donuts when you have golden, crispy churros!

Photo by Afton

Who needs donuts when you have golden, crispy churros!

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups water

  • 5

    tablespoons sugar

  • 1

    teaspoon salt

  • 4

    tablespoons vegetable oil

  • 2

    cups all-purpose flour

  • 2

    quarts vegetable oil for frying

  • 1

    cup sugar and 2 teaspoons ground cinnamon, mixed together


In a medium-sized sauce pan over medium heat, combine water, sugar, salt and oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Place a large open star icing tip (Wilton 8B) inside a large 18-inch pastry bag and fill with churro batter. This will be hot so handle carefully. Line a cookie sheet with parchment paper and pipe out churro mixture to desired length (or roll out by hand). Place in freezer and let harden, about 25 minutes. Heat oil in a heavy stock pot or deep skillet to 375°F. Once oil has reached temperature, carefully place the piped churros into the oil and cook until golden brown. Place on paper towels and allow to drain and cool. Roll in cinnamon sugar mixture. Serve warm and store covered.


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