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Churros with Cinnamon Sugar

Churros with Cinnamon Sugar

Brought to you by: Tate & Lyle Cane Sugars

Prep time:

Cook time:

Churros, sweet fried choux pastry fritters, liberally dusted with sugar, as a Spanish institution typically served at breakfast with hot chocolate for dipping. With our without hot chocolate they are absolutely divine.
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  • 55ml whole milk
  • 50g unsalted butter
  • 20g Tate & Lyle Soft Caster Sugar, plus 2 tbsp for the cinnamon sugar
  • 1 pinch salt
  • 125g plain flour , sifted
  • 3 medium eggs , beaten
  • 1 bottle sunflower oil , for frying
  • 1 tsp cinnamon

Recipe tips / Prepare ahead

You will need a piping bag fitted with a large star nozzle for this recipe.


Step 1

Combine the milk, water, butter, sugar and salt in a medium non-stick pan, bring to the boil and as soon as the butter has melted, quickly add the flour off the heat. Beat vigorously with a wooden spoon then return to a moderate heat and continue beating for 1 minute to cook the flour. Leave to cool for 5 minutes and beat in the eggs a little at a time to make a smooth, stiff and glossy mixture. Transfer to the piping bag with its nozzle.

Step 2

Heat the oil for deep frying in a large pan to 190C/ 375F and also preheat the oven to 150C/130 Fan/Gas 2.

Step 3

Pipe 5 or 6 x 10cm lengths of the choux pastry into the hot oil, cutting each one off with a pair of scissors. Fry for 3-4 minutes, turning, until crisp and golden. Using a slotted spoon, lift out onto a baking tray lined with kitchen paper to drain and keep warm in the oven whilst you cook the remainder.

Step 4

Mix the sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.

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