Cinnamon Churros


Cinnamon Churros

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    Few things can beat a hot churro rolled in cinnamon. The trick is to keep them warm in the oven while you finish frying the rest. 

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    Servings and Ingredients

    Serves 6
    ½ c. water
    3 tbsp. Hy-Vee butter
    1 tbsp. plus 1/4 cup Hy-Vee granulated sugar, divided
    ¼ tsp. Hy-Vee salt
    ½ c. Hy-Vee all-purpose flour
    1 Hy-Vee large egg
    ¼ tsp. Hy-Vee vanilla extract
    Hy-Vee canola oil for deep-fat frying
    1 tbsp. Hy-Vee ground cinnamon

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      1. In a medium saucepan, combine water, butter, 1 tablespoon sugar and salt. Bring to boiling over medium heat.
      2. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.
      3. Add egg and vanilla, beating well with a wooden spoon.
      4. Transfer mixture to a decorating bag fitted with a large star tip.
      5. Heat 3 inches of oil in a deep saucepan to 375 degrees.
      6. Pipe 4-inch logs directly into the oil. Fry a few logs at a time in hot oil about 2 minutes or until golden brown on all sides, turning if needed. Drain on paper towels.
      7. Transfer mixture to a decorating bag fitted with a large star tip.
      8. Keep warm in a 300-degree oven while frying remaining churros.
      9. In a medium bowl, combine remaining 1/4 cup sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm.

      Recipe Source:

      Hy-Vee Seasons Fall 2011.