Pan-Seared Mexican Churros with Cinnamon Sugar
Golden, crispy churros dusted with cinnamon sugar, perfect for a quick and satisfying sweet treat. This mexican-inspired desserts ready in about 30 minutes layers water, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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.
Ingredients
- 1 cup water
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups vegetable oil
- 2 tsp ground cinnamon
- 1/2 cup extra granulated sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan over medium heat, combine 1 cup water, 2 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil, stirring occasionally until the butter melts.
- Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan.
- Step 3: Let the dough cool for 5 minutes, then beat in 2 large eggs one at a time, mixing vigorously until smooth and glossy.
- Step 4: Heat 2 cups vegetable oil in a deep skillet or saucepan to 375°F (190°C).
- Step 5: Transfer dough to a piping bag fitted with a large star tip and carefully pipe 4-inch strips into the hot oil.
- Step 6: Fry churros in batches for 2-3 minutes per side until golden brown and crisp, turning with tongs.
- Step 7: Remove churros with a slotted spoon and drain on paper towels.
- Step 8: Mix 1/2 cup granulated sugar with 2 tsp ground cinnamon in a shallow bowl.
- Step 9: While still warm, roll churros in the cinnamon sugar until evenly coated and serve immediately.
Frequently asked questions
How long does Pan-Seared Mexican Churros with Cinnamon Sugar take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Seared Mexican Churros with Cinnamon Sugar?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Seared Mexican Churros with Cinnamon Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Mexican Churros with Cinnamon Sugar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Mexican Churros with Cinnamon Sugar?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
