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Enjoy these light and airy Churros! Sprinkle with cinnamon sugar and you will be delighted with this wonderful dessert for your next fiesta.
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Recipe adapted from Andrew Zimmerman, Food and Wine.
Course: Dessert
Cuisine: Mexican
Servings: 8 servings


  • 1 cup (2 sticks) unsalted butter
  • ½ teaspoon kosher salt
  • 1 ¼ cup plus 1 Tablespoon all-purpose flour
  • 4 large eggs
  • 1 large egg white
  • 3 ⅔ cups vegetable oil, for frying
  • cup granulated sugar
  • 1 ½ Tablespoons ground cinnamon
  • Heavenly Hot Chocolate, Search Hot Chocolate on Great 8 Friends


  • Place the butter, salt and 1 ¾ cups of water in a large saucepan. Bring to a boil, stirring occasionally. Remove saucepan from the heat.
  • Stirring quickly, slowly add the flour. Continue stirring until fully combined.
  • Return to stovetop, and cook over medium-high heat. Stirring continuously, until dough comes away from the sides of the pan. About 2-3 minutes.
    Churros batter
  • Transfer dough to a medium bowl (I used my KitchenAid mixer here.) To cool mixture slightly, beat the dough at lowest setting for about minute. 
  • Increase speed and beat in the eggs, one at a time. 
  • Lastly add the egg white. Place a piece of plastic wrap over the top of the dough. Press the plastic so it is touching the dough’s surface.
  • Refrigerate until cooled to room temperature, about 10+ minutes.
  • While the dough is cooling, (I used my candy thermometer) heat oil to 375°, in a medium saucepan. You could use a large saucepan, but since I knew I’d be making thinner curly churros, (not long and narrow) I didn’t need a pan with a large diameter.
  • Cover a cookie cooling rack with paper towels. Place on top of a large cookie sheet.
  • With a whisk, mix together the sugar and cinnamon.
  • Keeping an eye on the oil temperature, spoon dough into a large pastry bag or zip closure plastic bag, using a large star tip.
  • Choosing your shapes willy nilly, or the traditional long narrow shape, squeeze (or squirt!) the dough into the hot oil. If necessary, cut the end of dough with a butter knife, careful not to snip the bag! Fry a few at a time; they puff up a bit as they cook. Fry over moderate/high heat, turning until evenly browned, about 4-6 minutes, depending on the thickness of your churros. Drain on the paper-lined rack for 3 minutes.
    Churros cooking in oil
  • Dredge each churro in the cinnamon sugar.
  • Serve individually alongside hot chocolate. (Optional)


Gr8 Tips:
Some guests might not have as sweet a tooth as others. Give them their own small dish of the cinnamon sugar mixture for sprinkling.
Churros with bowl of Cinnamon
Tried this recipe?Mention @Great8Friends or tag #gr8food!