Cinnamon Sugar Churros

Image of cinnamon sugar churros

Active Time

25 minutes

Total Time

25 minutes

Serving Size



  • 6 cups vegetable oil, for frying
  • 6 tablespoons unsalted butter
  • ½ cup milk
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 tablespoon ground cinnamon


  1. Place oil in fryer (or large heavy-bottomed pot) over medium heat; heat oil to 350°F. Add to medium saucepan: butter, milk, water, and salt; bring to a boil on medium-high. Reduce heat to medium-low and add flour. Stir until mixture comes together to form a dough; continue cooking 3 more minutes, stirring constantly.
  2. Transfer dough to bowl of stand mixer, and beat on low speed for 1–2 minutes until dough is just warm. Increase mixer speed to medium and add egg; beat until incorporated. Add vanilla and continue beating 1 more minute.
  3. Transfer dough to a piping bag fitted with an extra large star piping tip. Combine sugar and cinnamon in a medium mixing bowl until blended; reserve.
  4. Carefully pipe 6-inch churro strips into oil, 5–6 at a time, in batches. Fry churros 2–3 minutes per side, turning often, until golden brown on all sides. Transfer churros to paper-towel lined baking sheet. Repeat until all batter has been used. Toss warm churros in cinnamon-sugar until coated. Serve immediately.

Nutritional information

CALORIES (per ⅒ recipe) 280kcal; FAT 21.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 210mg; CARB 21g; FIBER 1.00g; SUGARS 11g; PROTEIN 2g; CALC 2%; IRON 6%