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By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 8-10


  • vegetable oil, for deep frying
  • 1/2 cup sugar plus 2 teaspoons divided
  • 2 teaspoons ground cinnamon
  • 1/2 stick butter
  • 1 cup water
  • 1 cup all purpose flour
  • 1 zested orange
  • 1/4 teaspoon freshly grated nutmeg
  • 4 eggs


Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 °F.

Mix the 2 teaspoons sugar and 2 teaspoons cinnamon together in a large shallow bowl, set aside.

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.