A delicious traditional Spanish treat fresh from the kitchen in about 25 minutes.

Makes 4-6 servings


1 cup (240 ml) water
5 tablespoons (75 g) butter
1 tablespoon (11.5 g) brown sugar
1/4 teaspoon (1.67 g) salt
1 cup (120 g) all purpose flour
2 eggs, beaten
1 1/2 teaspoon (7.5 ml) vanilla extract
4 cups (950 ml) peanut, canola or light olive oil, for deep frying

Ingredients - Sugar Coating

1/4 cup (50 g) fine white sugar
1/2 teaspoon (1.67 g) ground cinnamon


Add 1 cup (240 ml) of water, butter, 1 tablespoon (11.5 g) of brown sugar and salt to a large pot, and mix together evenly until the butter is completely melted and the water comes to a boil. Turn off the heat and incorporate flour into the mix until you achieve a dough like consistency. Transfer dough into a mixing bowl and let cool for about 5 minutes.

In a small bowl, beat together 2 eggs and the vanilla extract, and add to dough. Blend until smooth. Heat frying oil in a deep skillet or deep frying until the oil reaches 375°F/190.5°C.

In another small bowl, mix together remaining sugar and cinnamon for coating. Place the dough in a pastry or piping bag fitted with a star-shaped tip. When the oil has attained the desired temperature, push 3-4 inch sections of dough from the bag into the flying oil, turning them every 2 minutes or so, until they are evenly golden brown, about 4 minutes. Remove churros from frying pan and soak up remaining oil with a paper towel. Coat each churros with sugar and cinnamon, serve fresh.