Recipe: Churros with Cinnamon Sugar

Much to my husband’s dismay, I am not well acquainted with deep-fried desserts. There is one exception: the apple cider doughnuts mom made when I was little.  She’d set up a giant pot of bubbling oil and we’d cut and drop discs of cider dough into the shimmering oil, waiting with glee until tiny donuts bobbed up to the surface, golden brown and irresistible. Then we rolled the puffy rounds in cinnamon sugar.

But then… this week… Spain introduced me to Churros… and the words “deep fried” and “cinnamon sugar” popped back into my life… delighting me, Keith, and Ava in equal measure.

Churros can be found in Portugal, Spain, Mexico, and even right here in the United States… yet I’d never had them until this week (is that a crime?).

The fun bit? Churros can be straight, knotted, twisty, or curly.

Or, as with mine, they can take on a life of their own.

(Doesn’t wiggly, wobby, imperfect fried dough taste the best?)

These strips of eggy dough are piped through a star tip into hot oil until crisp and golden. They are then rolled in sugar (or, even better, cinnamon sugar) and enjoyed as hot as possible.

They make an easy midnight snack or a glorious breakfast, especially when dipped in cafe con leche (coffee with milk) or thick chocolate drink.


Special thanks to Jesse and Laura for bringing me this amazing treat to go with it…

In the end, they all taste crunchy, a little eggy, and all kinds of sweet.

NOTE: To make this recipe you’ll need a 1M Piping Tip from Wilton (or whatever Ginormous piping tip you can find)… and a piping bag or plastic baggie cut to work like a piping bag.

Recipe adapted from The Best Recipe in the World by Mark Bittman

Makes about 2 dozen



8 Tbsp butter
1 Tbsp sugar
1 cup water
1 cup flour
3 eggs

oil, for frying

Sugar coating:

1/2 cup sugar
1 Tbsp cinnamon


Find a happy spot in Spain to set up your kitchen.

Altea's old town, Costa Blanca, Spain. Photo by Astronautilus.

Altea’s old town, Costa Blanca, Spain. Photo by Astronautilus.

Add an inch or two of oil to large saucepan or pot. Preheat the oil to 350F.

Next, mix the sugar and cinnamon together on a plate. Try not to eat it all up.

Next, bring the butter, sugar, and water to a boil.

Add flour all at once…

… and stir with a wooden spoon until a smooth mass forms. This will take about a minute.

Remove from heat and beat in the eggs, one at a time.

Add the mixture to a pastry bag fitted with a large star tip. Pipe into the hot oil and cook until golden (8 minutes or so)  turning once halfway through.

Drain & coat in cinnamon sugar coating.

Then… and finally… and most perfectly…. eat, eat, eat this glory.

Wishing you the silliest Churros smiles, with love from me to you.

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  1. Has anyone had cinnamon-sugar churros in Spain? When I had churros in Valladolid, Spain, I told my host mother that they’d be good with cinnamon and sugar (like the Mexican ones I’d had before) and she seemed to take that as sacrilege. Maybe it’s a regional or personal preference.

    • Sasha Martin says:

      Interesting! I adapted this from Bittman who used cinnamon sugar and attributed the recipe to both Mexico and Spain. I’d be interested to hear what readers have seen in various regions of Spain. Thanks, Megan!

      • Hi! I live in Aragón, NE Spain. Churros are eaten all around my country, but they are very popular in Madrid and Andalusia. It’s kind of a tradition to eat them for breakfast with hot chocolate after a crazy night out! I’ve never seen churros with cinammon around here, but we do eat them fully covered in sugar… yum! Thanks for the post, beautiful churros!!

  2. Love churros! I really need to try making them at home!

  3. When I was in Spain, Madrid and Barcelona, they were served without the cinnamon sugar and always with the thick hot chocolate.

    • Sasha Martin says:

      There’s a comment on the meal review that says toppings like this are more for festival times, which makes sense… the thick hot chocolate is key though. yum!

  4. Can I just say how completely beautiful and lovely your daughter is? Wow!

    • Sasha Martin says:

      Thank you Marie! She’s really growing up on us… such a little girl (no more toddler land.. sigh).

  5. Yummy, will give these a go (hopefully soon)!

  6. Can’t believe you used newspapers !! What if the print comes off…aaarrrggghhh…poison

  7. Great looking photos!

  8. Found this through and I am so glad I did! The photos are stunning, the churros look just delicious, and your daughter is adorable. :) Thank you for posting!


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