Churros with Ceylon Cinnamon Sugar

"Fried choux pastry tossed in ceylon cinnamon-sugar"
-- @crumbleberrybakery
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  • Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 16-18 churros

Recipe Card


  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar, divided
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • vegetable oil, for frying
  • 2 tablespoons Ceylon cinnamon


  • Step 1

    For the pâte à choux, begin by placing the water, milk, butter, 1 teaspoon of sugar, salt, and vanilla into a medium saucepan and place it over medium heat.

  • Step 2

    Stir to melt the butter and incorporate completely.

  • Step 3

    Once the mixture has been brought to a boil, add the flour all at once and stir vigorously with a wooden spoon until the mixture clumps up into a ball and has dried out adequately and a skin forms on the bottom of the pan, 2-3 minutes.

  • Step 4

    Remove the mixture from the heat and stir until the steam no longer rises from the batter. Then add in one egg at a time, mixing until the egg is fully incorporated into the batter before adding the next one.

  • Step 5

    Once all the eggs have been added, transfer the pâte à choux to a large pastry bag fitted with a large closed star tip, set aside.

  • Step 6

    Add 3 inches of the frying oil to a deep cast-iron skillet or a medium pot, and heat over medium until the oil reaches 350°F.

  • Step 7

    While the oil is heating, mix together the remaining sugar and Ceylon cinnamon, and transfer to a plate for rolling the cooked churros after frying.

  • Step 8

    For the churros, when the oil is at 350 F, pipe 6-inch (15 cm) churros into the oil and use a knife or kitchen shears to cut the ends from the piping bag, fry until medium golden brown on both sides (about 1 1/2 - 2 minutes each side).

  • Step 9

    Transfer the cooked churros onto a plate with paper towel to remove excess oil and then immediately roll them in the cinnamon-sugar mixture.

  • Step 10

    Continue with the remaining pâte à choux until all of it is gone, serve churros immediately.

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