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  • 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

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Prep Time: 20 minutes / Cook Time: 20 minutes / Yields: 45 churros
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.

Additional Tips

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.

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