•  250ml water
  • 50g caster sugar
  • ½ tsp salt
  • 2 tbs vegetable oil
  • 125g plain flour
  • Oil for frying

Cinnamon Sugar:

  • 1 tbs cinnamon
  • 50g caster sugar


  1. Combine water, sugar, salt and oil in a small saucepan. Bring to boil and remove from heat. Stir in flour until mixture forms a ball of dough. Leave the dough to rest for 5 minutes.
  2. Place the dough in the Snack Press fitted with the churros nozzle and pipe stripS onto the Moving Tray. Cut to the desired size.
  3. Heat oil in a small saucepan*. Carefully place churros in the oil. Fry until golden brown in colour, then drain on paper towel.
  4. Coat churros in cinnamon sugar and serve warm. 

Tupper Tips:

  • You can test oil is at the right temperature by placing a wooden chopstick or skewer into the oil and if it bubbles around the chopstick, the oil is ready.
  • If the dough is runny, gradually add flour to form the right consistency.
  • For frying use a high heat oil such as rice bran oil or grapeseed oil.
  • Do not use olive oil.