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Test Kitchen Approved

Whiskey Sugar Churros

Adapted from


8 servings

Adapted from

No need to wait for the state fair—this is a sweet and smoky treat that you can make at home!


2 Tbsp. granulated sugar

Vegetable oil, for frying

1 cup water

1/2 cup butter

1/4 tsp. salt

1 cup all-purpose flour

3 eggs, beaten

Savory Spice ingredients in this recipe

  • Whiskey Barrel Smoked Sugar

    We smoke this sugar in-house in Denver, Colorado using wooden staves from whiskey barrels. Use it to add smoked flavor to sweet and savory dishes. ...

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  • Ground Supreme Saigon Cinnamon

    If you're looking for bold, fresh cinnamon flavor, then look no further with Supreme Saigon Cinnamon. Our ground Saigon cinnamon's higher oil conte...

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Place Whiskey Barrel Smoked Sugar in a small zip-top bag and use a rolling pin to crush sugar to a fine consistency-this will help it adhere to the cooked churros. Combine crushed Whiskey Barrel Smoked Sugar, granulated sugar, and Supreme Saigon Cinnamon in a wide bowl and set aside. In a large pot, heat about two inches of oil to 350 degrees. Line a baking sheet with paper towels and prepare a pastry bag or zip-top bag with a large star tip. In a medium saucepan over medium heat, combine water, butter, and salt and bring to a boil. Reduce temperature to low and gradually stir in the flour until mixture comes together. Remove saucepan from heat and add beaten eggs. Stir vigorously until mixture is smooth. Transfer dough into the prepared bag. Squeeze about 5 inches of dough into the hot oil and cut with a paring knife. You can cook several churros at the same time but avoid overcrowding. Cook about 2 min. before turning over. Remove from oil and drain on the prepared baking sheet. While still warm, roll churros in cinnamon sugar mixture and serve.