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Fried Desserts | Quick & Easy Dessert Recipes

Cinnamon Churros

For this churro recipe you will need only basic ingredients. We share with you step-by-step recipe for making these crispy fried desserts ideal for every occasion.

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You will love these traditional Spanish fried desserts, usually eaten with hot chocolate sauce. These are simple just coated with caster sugar scented with vanilla and they are as good as the one with sauce.

The best thing about churros is that you need only basic ingredients you already have at home, so you can make them at any time. Let's see how to prepare these unusual deep-fried dessert. For other churros recipes, check our spiced mini churros.

Try also these tasty recipes:

How to make cinnamon churros

Making the dough for churros is easy. All you need is WATER, BUTTER, PLAIN FLOUR, BAKING POWDER and EGGS. Also prepare piping bag with star tip - necessary for shaping churros.

  1. First place water, cubed butter and salt into medium saucepan. Remove from the heat, then stir in flour with baking powder, return to the low heat and beat with a wooden spoon until the dough start to pull away from the sides of the saucepan. Remove from the heat, then add eggs, one at a time. 

  2. Now, it's time for frying churros. Fill a medium saucepan with sunflower oil (2 - 3cm deep) and heat the oil. Spoon the batter into the piping bag with a star tip. Now, start to pipe churros into the oil.

  3. Start to pipe churros into the oil - pipe 3-4 long strips directly into the oil, cutting off each strip with small knife. Otherwise, you can pipe strips on the dusted tray lined with baking paper then transfer the using a slotted spoon into the oil. Be careful with hot oil. Fry churros for 2-3 minutes until golden and crispy then transfer to the plate lined with kitchen paper to drain. 

  4. Prepare a bowl with caster sugar and cinnamon and roll each churro after 3 minutes. Enjoy!

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Top tips for making churros

  • Be sure that the oil is at the right temperature - it should be heated to around 170 - 180 C. Drop a small piece of the dough in the oil and if it start to sizzle immediatelly, the oil is ready for frying. If it turn brown quickly, the oil is to hot and reduce the temperature and wait until it's ready. 

  • When piping churros, hold piping bag with left hand and pipe directly into the hot oil, and cut the strips with small knife which you hold in the left hand.

  • Use small saucepan for frying - this way you don't have to use much oil.

  • Fry 3 - 4 churros at the same time -  if you fry more the oil will drop the temperature too much and the churros will stick to each other.

  • When piping strips, hold the piping bag a few cm above the oil. Be careful as the oil is very hot. Use small sharp knife to cut off the dough.

The best tip for making churros is medium-sized open star tip - Ateco 824. It produce skinny little churro, but after deep-frying the dough puffs up nicely.

One of the most important parts of making the best churros recipe is being sure that your oil is heated to the correct temperature. You will need to use a thermometer to be sure that you are frying them in oil that is between the recommended 360-365°F. If you use a lower temperature, you run the risk of your churros coming out soggy. If your oil is too hot, you will likely end up with churros with burnt outsides and raw insides.

Serving ideas for churros

Churros are traditionally a street snack, so usually they are sold in a cup with a chocolate sauce so you can walk around and eat. At home, just pile them on a plate with a little cup of dipping sauce then you can dip and eat!

Looking for more fried desserts? Take a look at these:

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cinnamon Churros

MAKES: 40 churros
COOKS IN: 40 minutes


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For the churros

  • 120ml (1/2 cup) water, cold
  • 42g (3 tbsp) butter, cubed
  • 1 pinch of salt
  • 135g (1 1/8 cup) plain flour
  • 1 egg, at room temperature
  • sunflower oil for frying

For the coating


  1. Place water and cubed butter into a saucepan and add a pinch of salt.

  2. Put the saucepan on a medium heat and stir until the butter is melted and bring to the boil.

  3. Remove from the heat and quickly stir in sifted flour and baking powder. Beat with a wooden spoon until smooth and it comes away from the sides of the pan.

  4. Transfer the mixture into a heatproof bowl, cool for a couple of minutes. Gradually add eggs one at a time, and beat with a wooden spoon until the mixture is smooth and glossy. You can also do this with electric hand mixer. Add grated orange zest and mix until combined. Cover the bowl and leave to rest for about 20 minutes.

  5. Meanwhile, prepare small bowl with caster sugar and cinnamon for rolling churros once fried. Set aside.

  6. Fill a small deep-frying pan with sunflower oil to a depth of between 1.5 and 2cm and heat until it reaches 180 C. Spoon the batter into piping bag fitted with open star tip. Once the oil is hot enough, pipe 3 or 4 strips (7 - 8 cm long) of batter directly into the hot oil, cutting off each strip with a pair of scissors or a small sharp knife.

  7. Fry churros until golden brown and crispy, about 2–3 minutes on each side. Repeat with remaining dough, frying in small batches so that the churros do not touch. 

  8. Remove churros from the pan with a slotted spoon or kitchen tongs, drain on the kitchen paper, wait for 1 minute then roll into cinnamon/sugar mixture and serve while still warm!

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