Churros, or Mexican fritters, are simple and tasty. The subtlety of cinnamon is imbued into the dough with our 3” or 4" cinnamon stick. This versatile spice can perform as it does in this recipe or grind it fresh for incredibly potent flavor.

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Copyright Recipe © 2017 Woodland Foods


Makes 10-20 churros

  • 6 Tablespoons Unsalted Butter

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Vanilla Extract

  • 1 3'' Cinnamon Stick

  • 2 1/4 Cups All-Purpose Flour

  • 1 Egg

  • 2 Cups Granulated Sugar

  • 1 Tablespoon Ground Cinnamon

  • 4 Cups Canola Oil


  1. Bring butter, salt, vanilla, cinnamon stick, and 2 1/4 cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon, and add flour; cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 5 minutes.

  2. Transfer dough to a bowl, and add egg; stir vigorously until dough is smooth. Scoop dough into a piping bag fitted with 3/8" star tip and set aside.

  3. Meanwhile, combine sugar and ground cinnamon in a 9" x 13" baking dish; set aside.

  4. Pour oil to a depth of 2" in an 8-qt. Dutch oven; place over medium-high heat until a deep-fry thermometer reads 400°.

  5. Working in batches, hold piping bag above oil, and pipe about four 6? lengths of dough. Fry, turning often, until golden brown, about 2 minutes.

  6. Remove churros with a slotted spoon or spider and shake off excess oil. Transfer to the dish with cinnamon-sugar mixture, and quickly shake or roll until evenly coated. Repeat with remaining dough in piping bag.