Churros with cinnamon sugar

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recipe by Caspar Cubitt

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Deliciously crunchy and squidgey churros, with a divine cinnamon sugar coating

Inspired by:

recipe updated 17 Jan 2020


  • Water icon
    350ml (1½ cups)
  • Salted butter icon
    Salted butter
    50g (about 3½ tbsp)
  • Vanilla extract icon
    Vanilla extract
    ¾ dash (about 0ml)
  • Plain flour icon
    Plain flour
    250g (about 2 cups)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Sunflower oil icon
    Sunflower oil
    4⅛ cups (about 1000ml)
  • Granulated sugar icon
    Granulated sugar
    100g (about ½ cup)
  • Ground cinnamon icon
    Ground cinnamon
    3 tsp (8g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Glass measuring cup
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl
  • kCook icon Ramekin
  • kCook icon Piping bag

Step preview

  1. Add water, salted butter and vanilla extract to a clean glass measuring cup
  2. Mix then set aside
  3. Add plain flour and baking powder to a clean large mixing bowl
  4. Make a well and continue
  5. Transfer mixture to large mixing bowl
  6. Stir until combined
  7. Transfer content of large mixing bowl to piping bag
  8. Add sunflower oil to a clean large saucepan
  9. Heat - 190°C
  10. Squeeze batter into large saucepan
  11. Fry carefully until lightly browned - approx 50 sec
  12. Set aside with paper towels until cool
  13. Add granulated sugar to a clean ramekin
  14. Mix in ground cinnamon to the ramekin
  15. Dust completely
  16. Serve
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