• 200 ml of water

  • 115 g of butter

  • ¼ teaspoon of salt

  • 315 g of sugar

  • ½ teaspoons of ground cinnamon

  • 130 g of flour

  • 5 large eggs


  • Preheat the churros maker.

  • Bring 200 ml of water, 115 g of butter, ¼ teaspoon of salt, 315 g of sugar and ½ teaspoon of cinnamon to the boil. Cook over low heat, add flour and mix with a spatula until it forms a soft ball. Remove the pan from the heat.

  • Stir and mix one egg at a time. Let the dough rest until it retains its shape (about 5 minutes).

  • Put the dough in a pastry bag and pour it into the preheated churros machine.

  • Close the lid and cook for 5-10 minutes or until the churros are well cooked and golden.

  • Use a pot holder to open the lid as the handles can be hot.

  • Remove the churros with a wooden or nylon spatula.

  • Sprinkle the churros with powdered sugar