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recipe by Kamran Siddiqi

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

The topping possibilities for churros are endless. Instead of dropping the churros in cinnamon sugar, as we do here, you can drop them in vanilla sugar, slather on a couple spoonfuls of nutella, or dip the ends of each mini churro in melted chocolate.

Inspired by:

recipe updated Oct 8, 2019


  • Water icon
    120ml (½ cup)
  • Salted butter icon
    Salted butter
    30g (about 2⅛ tbsp)
  • Sugar icon
    63g (about 5 tbsp)
  • Lemon zest icon
    Lemon zest
    about ½ teaspoon (2g)
  • All purpose flour icon
    All purpose flour
    60g (about ½ cup)
  • Egg icon
    1 (50g)
  • Canola oil icon
    Canola oil
    as needed
  • Ground cinnamon icon
    Ground cinnamon
    about ½ teaspoon (1g)


  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl
  • kCook icon Frying pan
  • kCook icon Small bowl

Step preview

  1. Add water, salted butter, sugar and lemon zest to a clean saucepan
  2. Stir until just boiling then set aside - medium heat
  3. Mix in all purpose flour to the dough
  4. Stir constantly until dough forms - approx 1 min 30 sec, medium heat
  5. Transfer dough to stand mixer bowl and let cool
  6. Add egg to the stand mixer bowl
  7. Beat until smooth - approx 3 min, medium speed
  8. Add canola oil to a clean frying pan
  9. Heat and continue - 190°C
  10. Add sugar and ground cinnamon to a clean small bowl
  11. Pipe into strips with piping bag
  12. Fry until golden brown - approx 2 min
  13. Dip content of frying pan into sugar mixture
  14. Serve immediately
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