Prep Time: 30 Minutes

Yields: 4 Servings


A churro, also known as a Spanish doughnut, is a popular snack of Spain, Latin America, France, Portugal and the United States. They are normally rolled in cinnamon and sugar and dipped into hot chocolate sauce for breakfast.


1 cup water

2½ tbsps granulated sugar

½ tsp salt

2 tbsps vegetable oil

1 cup all-purpose flour

2 quarts oil for frying

½ cup granulated sugar or to taste

1 tsp ground cinnamon


In a small saucepan over medium heat, combine water, 2½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Using a spoon, stir in flour until mixture forms a ball. In a heavy-bottomed pot, heat 2 quarts oil to 350°F. Using a pastry bag with a large star tip, pipe 2–4 inch strips of dough into hot oil, cutting with a paring knife, until all dough is used. Fry 3–5 minutes or until golden brown and floating. Remove from oil and drain on paper towels. Set aside. In a mixing bowl, combine ½ cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. Serve immediately.