Churros Recipe
Prep time: 
Cook time: 
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Serves: 12 to 15 five inch churros
  • 1 cup all purpose flour sifted
  • Vegetable oil to a depth of 1 inch for frying
  • 2½ cups of water
  • ⅓ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 cinnamon stick (approx 5-inch)
  • 1 teaspoon baking powder
  • ⅔ cup sugar
  1. Spread the sugar over the bottom of a baking pan, set aside.
  2. Mix flour, baking powder, and ground cinnamon set aside.
  3. In a medium saucepan, combine the salt, vanilla and the cinnamon stick with the water. Set over high heat and bring to boil.
  4. Allow water slow boil for about 3 minutes before removing the cinnamon stick. Then add the mixture of flour all at once, stirring vigorously for 2 minutes or until the mixture forms a thick, smooth-textured ball.
  5. Remove from heat and let cool in the pan.
  6. Heat the oil in a large heavy pan or cast-iron skillet (that's about 9 inches across and 3 inches deep) over medium to medium-high heat.
  7. Scoop the dough into a cookie press fitted with a ⅜ inch fluted opening or a heavy duty pastry bag fitted with a ⅜ inch star tip.
  8. Place the pressing apparatus a few inches above the hot oil and press out 5-inch portions of dough, pulling each part freely from the press using fingertips. Repeat this step 4 o 5 times depending on the desired number of churros to be fried at a given time. Turn occasionally until golden brown.
  9. Place the golden brown churros on paper towels to remove excess oil.
  10. Roll the churros in the sugar while still warm.
  11. Ready to enjoy.
Recipe by Mom's Mexican Recipes at