Lightly coated with fresh cinnamon and flavored with C&H® Light Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Prep Time
Cook Time
45 churros

1 ¼ cup Water

½ cup (1 stick) Unsalted butter

2 teaspoons C&H® Light Brown Sugar

¼ teaspoon Salt

1 cup All-purpose flour

3 large Eggs, lightly beaten

3 cups Canola oil, for frying

1 cup C&H® Granulated Sugar

2 tablespoons Ground cinnamon


Step 1

In a medium saucepan, combine water, butter, sugar, and salt and bring to a boil over high heat.

Step 2

Reduce heat and add flour. Using a wooden spoon, mix vigorously until the mixture form into a dough. Remove from heat.

Step 3

While stirring, gradually add the eggs into the dough. Mix well. Add the dough into a pastry bag fitted with a large star tip.

Step 4

Heat about 2 inches of oil in a heavy pot over medium-high heat until it reaches 365°F.

Step 5

Mix granulated sugar and cinnamon on a plate and set aside.

Step 6

Squeeze churro dough into hot oil. About 4-inch strips. Fry 5 to 6 churros at a time until golden brown. About 2 minutes per side. When ready, transfer into a plate lined with paper towels.

Step 7

Roll churros in the sugar-cinnamon mix. Serve immediately and enjoy.

Serve churros with a chocolate sauce you can make out of chocolate chips and heavy cream. Cook 8 ounces of semisweet chocolate chips with ½ cup of heavy cream over a double boiler on top of simmering water until smooth.

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.