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Magnolia Table Churros


byJoanna Gaines
Total 40 mins, includes cooling time
Active 35 mins
Makes 4 to 5 servings
  • 8 cups vegetable oil, for deep-frying
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar
  • 5 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 cinnamon sticks
  • 1 1/4 cups all-purpose flour
  • 3 large eggs
Cinnamon-Sugar Powder
  • 1/4 cup sugar
  • 2 tablespoons ground cinnamon
  1. In a Dutch oven, heat the oil to 360 ̊F on a deep-fry thermometer.
  2. In a separate pot, boil the water with the salt, sugar, butter, vanilla, and cinnamon sticks. Once it boils, take out the cinnamon sticks and reduce the heat to medium.
  3. Whisk in the flour until smooth. Mix with a spatula until it pulls off the side of the pot and isn’t very sticky, about 4 minutes.
  4. Remove from the heat, transfer to a bowl, and let cool for 5 minutes.
  5. Add the eggs and mix with a hand mixer until well combined.
  6. Put the mixture in a piping bag fitted with a star tip and pipe the batter into the hot oil. Fry 2 to 3 minutes per side, until golden brown.
  7. Drain on paper towels briefly. Combine the 1/4 cup sugar and ground cinnamon in a bowl and toss the churros in the cinnamon-sugar powder while still warm.