Churros (Cinnamon Sugar Fried Doughnut Sticks)

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Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 20 servings
Nutrition Facts (per serving)
168 Calories
13g Fat
12g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 168
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 18%
Cholesterol 40mg 13%
Sodium 30mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 2g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Churros are special South and Central American doughnut sticks. This sweet treat was adopted from Spain and often called a "Mexican doughnut." Churros are tube-shaped, unyeasted sticks of dough, piped from a star-tipped pastry bag, fried in oil, and rolled in cinnamon sugar. They are delicious and surprisingly easy to make.

In South America, churros are a little different. They are typically filled with something rich like dulce de leche, Nutella (hazelnut butter and chocolate), or vanilla pastry cream. If you have made cream puffs before, you will find that churro dough is very similar.

Whether you choose to fill them or not, churros are quick to make and a guaranteed crowd pleaser. If you make them yourself, you will enjoy them at their best—freshly cooked, warm, and crispy on the outside.


  • 1/2 cup water

  • 1/2 cup buttermilk

  • 1/2 cup unsalted butter

  • 1 pinch salt

  • 1 teaspoon sugar

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon pure vanilla extract

  • 3 large eggs

  • Vegetable oil, for frying

  • 1/2 cup sugar

  • 1 teaspoon ground cinnamon

  • Dulce de leche, for serving, optional

  • Nutella, for serving, optional

  • Pastry cream, for serving, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.

  3. Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.

  4. Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.

  5. Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.

  6. Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.

  7. Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.

  8. Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.

  9. Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.

  10. To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.

  11. Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.

  12. Serve warm and enjoy!


Experienced churros makers often skip piping the churros onto the cookie sheet. They will simply pipe them directly into the hot oil.