Citrus-Spiced Churros with Cinnamon Sugar Dusting

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried churros infused with orange zest and dusted with cinnamon sugar for a festive Cinco de Mayo dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs water, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup water, 4 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium-high heat, stirring occasionally until butter melts.
  2. Step 2: Remove saucepan from heat and immediately stir in 1 cup all-purpose flour and 1 tbsp orange zest vigorously until mixture forms a ball and pulls away from sides.
  3. Step 3: Let dough cool for 5 minutes. Beat in 2 large eggs one at a time, mixing well after each until smooth and shiny.
  4. Step 4: Heat about 4 cups vegetable oil in a deep pot to 375°F. Transfer dough to a piping bag fitted with a large star tip.
  5. Step 5: Pipe 4-inch strips of dough into hot oil, cutting with scissors. Fry churros in batches for 2-3 minutes each side until golden and crisp.
  6. Step 6: Remove churros with a slotted spoon and drain on paper towels. Toss warm churros in a mixture of 1/2 cup granulated sugar and 1 tbsp cinnamon until evenly coated. Serve immediately.

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