Breakfast Churros with Cinnamon Sugar

By • March 24, 2014 • 2 Comments

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Author Notes: The first time I tasted a churro, I was in Los Angeles with a friend and we stopped at a street cart selling Mexican food. The churros were amazing: sweet and sticky, crunchy outside and chewy inside. I had two orders and I made my friend take me to the same cart every day for the rest of my time there.

The churros are made of a basic light pastry dough, a.k.a. choux pastry. The dough is pretty hearty and sticky, yet forgiving and easy to work with. Dabbing a little bit of vegetable oil on your fingers and utensils will make handling it a breeze.

Excerpted from SWEET PAUL, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Makes eighteen 4-inch churros

  • 1 cup water
  • 2 tablespoons vegetable oil, plus more for frying
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 large egg
  • 1 cup confectioner's sugar
  • 1 teaspoon ground cinnamon
  1. Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the water, 2 tablespoons oil, granulated sugar, and salt. Bring to a boil and remove from the heat.
  3. Stir in the flour rapidly, until the mixture forms a ball. Transfer to a food processor, add the egg, and process until smooth.
  4. Put enough oil in a deep fryer or a large saucepan to reach a depth of 1 inch. Heat until a piece of dough dropped into the oil turns golden after 30 seconds (375° to 400º F on a deep-fat thermometer).
  5. Meanwhile, place the dough in a plastic piping bag or a ziplock bag with a corner snipped off and pipe 4-inch “sausages” of dough onto the baking sheet.
  6. Gently transfer the dough to the oil in batches using a large spatula or slotted spoon. Fry until golden brown, about 2 minutes. Drain on paper towels and place on the baking sheet. Repeat until all the dough is used.
  7. Mix together the powdered sugar and cinnamon in a small bowl. With a small sifter, sift the sugar mixture over the warm churros.
  8. Serve warm.
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6 months ago homie sapiens

I'm making these now, but this batter is in no way forming a is liquid like pancake batter. I think it will still be good (after all, it will shortly be fried dough), but the recipe and the directions seem at odds.


6 months ago homie sapiens

Yeah, they are tasty buñuelos though!