"Cinnamon sugar fried mexican doughnut! Think taco bells but REAL! Yumm"
photo by Drifter Gurl photo by Drifter Gurl
photo by Drifter Gurl
Ready In:
2 Dozen




  • Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
  • In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
  • In a 3 quart sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour.
  • In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed inches.
  • Fill your decorating tool with the churro recipe dough and attach the largest star tip you have, OR use a sandwich bag with the tip cut off. Try lining the inside of the bag with oil to help the dough thourgh easier.
  • Once the oil is hot enough, squeeze some dough into the oil about 3-5 inches long.
  • Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for a golden brown color.
  • Remove churros with the slotted spoon and place them on a paper towel to absorb excess grease.
  • While warm, roll each churro into the dish with the sugar and cinnamon until coated.

Questions & Replies

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  1. These are delicious! My kids love them and my husband and I didn't mind them either. :)
  2. This is wonderful! I would suggest that when you are mixing the egg/vanilla mixture you use an electric mixer, as I could not get mine to incorporate without one. Also, you need to use a VERY strong bag, wether a pastry bag or zipper type bag or you may burst it. I used a disposeable icing bag, sprayed with a non-stick cooking spray, it began to have small holes sprouting at the stress points. Also, place batter in bag in small amounts so you can squeeze easier, I used the largest star tip I had and will be searching for a larger one as well as a cloth pastry bag. I also used my kitchen scissors to cut off each churro as I squeezed it through the star tip, so that it would let loose, other wise it would have come out almost like a thick funnel cake with no end until the batter was gone, I didn't want to drag the tip across the side of the pan the leavins would continue to cook and burn. I used a cast iron skillet to fry mine in, watch the temperature of the oil so that they do not burn or cook too quickly and remain mushy in the middle. I am serving them to my child care children today for a breakfast treat...we'll see how they like it!!!



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