This classic treat is served all over Mexico, and it couldn’t be easier: Pâte à choux dough is deep-fried, then rolled in cinnamon-sugar. To make churros properly, you will need a pastry bag and a star tip (which you can get at most kitchen supply stores or online). The star-tipped shape increases the surface area and helps give the churros better structure so that they can be made long. But if you don’t want to bother, you can pipe the pâte à choux out of the corner of a plastic bag and cut them into 2-inch/5-centimeter lengths. These are best served warm—happily, this is easy to do as they cook in just a few minutes.


For the cinnamon-sugar

  • ½ cup sugar
  • tablespoons cinnamon

For the churros

  • 1 recipe Pâte à Choux
  • 2 tablespoons sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • 1 quart/1 liter vegetable oil for frying


Mix together the sugar and cinnamon and set aside.

Make the churros: Make the pâte à choux per the instructions, adding the sugar, vanilla, and cinnamon to the milk-butter mixture. Put your dough into a pastry bag fitted with a star tip.

Heat the oil in a large, heavy pot over high heat until it reaches 375°F/190°C. Working in batches if necessary, pipe the choux dough into the oil, using a knife to cut the dough as it comes out into 6-inch/15-centimeter pieces. Cook until the churros float and turn golden brown. Transfer them to a plate lined with paper towels. When they have drained, toss them in the cinnamon-sugar till they are well coated. Serve immediately.