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  • Level: Intermediate
  • Total: 37 min
  • Prep: 35 min
  • Cook: 2 min
  • Yield: 10 churros
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Vegetable oil, for deep frying

1/2 cup sugar

2 teaspoons ground cinnamon

1/2 stick butter

1 cup water

2 teaspoons sugar*

1 cup all-purpose flour

1 orange, zested

1/4 teaspoon freshly grated nutmeg*

4 eggs


  1. Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F.
  2. Mix the sugar and cinnamon together in a large shallow bowl, set aside.
  3. Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball. Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter. Transfer the mixture into a large piping bag fitted with a large star tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels. Transfer the churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm.
  4. *Addition by Food Network Kitchens after show aired.