Mexican Street Churros

Mexican Street Churros


  • 1 cup water
  • 1 1/2 cups or 12 ounces butter
  • 1/2 tablespoon salt
  • 4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • Vegetable oil for frying
  • 1/4 cup sugar mixed with 1 tablespoon cinnamon for sprinkling


  1. Place water in a large pot and bring to a boil. Add butter and salt. Remove from heat and add flour and cinnamon. Mix well. Add eggs and again mix thoroughly. Place in a bowl, cover and refrigerate until ready to fry.
  2. Before frying, roll dough into churros, strips about 4 inches long and 2 inches wide. Or place dough into pastry piping bag and pipe out 4- to 5-inch churros to fry.
  3. To fry, fill a deep pot halfway with oil. Heat to 350 degrees F. Test the oil by placing a small amount of dough in it. The dough should bubble up right away; otherwise, the oil is not hot enough. When hot, add 4 to 5 pieces of dough and cook about 1 minute, turning with a slotted spoon. Cook an additional minute or 2, until the churros are golden-brown. Fry in batches and avoid overcrowding.
  4. Remove the churros with the slotted spoon and place on a paper-towel-covered plate to absorb excess grease.
  5. Place sugar-cinnamon mixture on a flat dish. While churros are still warm, roll each into the dish with the sugar and cinnamon until coated.

Makes about 2 dozen.

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