Churros Callejeros (Street Churros with Cinnamon Sugar)
Crisp, ridged churros fried until golden and rolled in cinnamon sugar, made the street stall way with no egg.
- Time45 min
- LevelMedium
- Costabout £0.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the water, butter, 1 tbsp sugar and salt in a pan. Bring to the boil, stirring until the butter melts.
- 2
Take off the heat and tip in the flour all at once. Beat hard with a wooden spoon until it forms a smooth, thick dough that leaves the sides of the pan, about 1 minute.
- 3
Let the dough cool for 5 minutes. Spoon it into a strong piping bag fitted with a large star nozzle.
5 min - 4
Heat the oil in a deep, heavy pan to about 180C, or until a cube of bread browns in 30 seconds.
- 5
Pipe 12 cm lengths straight into the oil, snipping with scissors. Fry 3 or 4 at a time for 3 to 4 minutes, turning, until deep golden and crisp.
4 min - 6
Lift out onto kitchen paper. Mix the 100 g sugar and cinnamon on a plate and roll the hot churros in it. Eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.