A firm favourite with everyone in our family, this recipe for Churros is easy but takes a bit of time to prepare (especially if previously mentioned family nick cooked Churros off the plate).Churros recipe.

Churros were first invented in Spain but their gorgeousness soon made the recipe reach almost all points of the globe. We have them sprinkled with some homemade cinnamon sugar or served with a load of fresh fruit, ice cream and dipping sauces.Churros recipe.



75g Butter

1/2 Teaspoon of Vanilla Essence

275g Plain Flour

1 Teaspoon of Baking PowderChurros Recipe.


100g Caster Sugar

2 Teaspoons CinnamonChurros recipe.


  • Measure 350 ml of boiling into a jug and then add the melted butter and vanilla extract to the water. 
  • Into a big mixing bowl add the flour and baking powder and a pinch of salt.
  • Make a well in centre of the flour and add the mixture from the jug.
  • Mix quickly until there are no lumps and then leave to rest.
  • You can use a deep fat fryer or a saucepan filled with a litre of oil for the next part.
  • Fit a piping bag with a 2cm nozzle and fill with the mixture.
  • When the oil has reached 180 degrees (or a piece of bread browns within 45 seconds) pipe into the oil 3 – 4 inches of mixture and snip of with a pair of kitchen scissor and repeat. Watch the colouring and when they turn a lovely golden brown, take them out using a slotted spoon and place on kitchen paper.
  • When all of the mixture has been used up then coat them all with cinnamon sugar and serve with a sauce of your choice (we used caramel from a tin)

Churros Recipe.Enjoy!

Think big and reach for the stars,

Vix x


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