DessertsEasy

Churros

Name: Churros
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 500 ml Oil for deep-frying; 250 ml Water; 100 g Sugar; 2 tsp Ground cinnamon; 150 g Plain flour; 2 Eggs; 60 g Butter; 0.5 tsp Salt

35 min (15 prep + 20 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Crispy golden fried dough sticks rolled in cinnamon sugar.

About this recipe

Churros are one of Mexico's most iconic street foods: ridged sticks of choux-like dough, deep-fried until gloriously crispy on the outside and soft within, then rolled in a fragrant mixture of cinnamon and sugar while still piping hot. Best enjoyed dunked in thick hot chocolate or drizzled with cajeta (goat's milk caramel).

History & Origin

Churros arrived in México with the Spanish colonisers, who in turn inherited them from Iberian shepherds who fried dough in the mountains to obtain a hot, energy-rich food. In México they were adapted by rolling them in sugar mixed with cinnamon rather than plain sugar, and they were filled with cajeta, chocolate and pastry cream, creating unique variants. Street churro stalls and churrerías such as the famous Churrería El Moro in Mexico City, founded in 1935, are institutions of nightlife and popular fairs. They are traditionally served accompanied by thick hot chocolate or a glass of milk, especially on the cold nights of the Mexican high plateau.

Estimated cost

£9.37

Total cost

£1.57

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

Protein

42g

Carbohydrates

18g

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a medium saucepan, heat the water with the butter and salt over medium heat until it reaches a rolling boil and the butter has fully melted.
2
Remove from the heat and immediately add all the flour in one go. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a compact ball.
💡 If any lumps remain, return to a low heat for a few seconds while stirring continuously.
3
Leave the dough to cool for 5 minutes. Add the eggs one at a time, beating energetically after each addition until fully incorporated. The dough will be thick and glossy.
4
Transfer the dough to a churro press or a piping bag fitted with a large star nozzle.
5
Heat the oil in a deep saucepan or deep-fryer to 180°C. Test the temperature by dropping in a small piece of dough — it should bubble immediately.
💡 If the oil is smoking, it is too hot and the churros will be raw inside.
6
Press the dough directly into the hot oil, forming strips of about 15 cm. Snip with scissors. Fry in batches of 3 or 4, without crowding the pan, for 3-4 minutes, turning until evenly golden and crisp.
7
Remove the churros with a slotted spoon and place on kitchen paper to drain off excess oil.
8
Mix the sugar with the ground cinnamon on a wide plate. While the churros are still hot, roll them in the cinnamon sugar. Serve immediately, ideally with thick hot chocolate or cajeta.