Matcha Sugar Dusted Churros


Churros with Matcha Sugar

I’m currently planning a lil’ trip to Mexico this summer (mainly for my best friend’s wedding) and am super amped about spending a night or two in Mexico City. Josh is excited about fancy, five-star Michelin restaurants, while I’m mostly excited about churros on the street.

I want a piping hot churro, as big as my face! served in a paper sleeve. I know I live in Los Angeles and have experienced a good churro but I’m hoping there even better there.

Churros with Matcha Sugar

Churro-making is reserved for those special occasions because they require a bit of hot oil. And no, no one should be baking churros. NO ONE.

I usually reserve churro-making for that time when I want to see grown adults get all starry-eyed and excited about something fried and sweet. The matcha sugar that’s dusted all over is the thing that will seal the deal.

It tastes like magic.

Churros with Matcha Sugar

Churros with Matcha Sugar

The matcha sugar was inspired by Dominique Ansels’ matcha beignets that he served at his pop-up in Japan.

Man, I when I saw a photo of these, I wanted to stop everything that I was doing and face dive RIGHT INTO THEM.

Churros with Matcha Sugar

Churros with Matcha Sugar

Churros with Matcha Sugar

Churros with Matcha Sugar

I like to make my churros from a choux type dough. The same you’d use to make eclairs or cream puffs. It’s the simplest dough and comes together in less than 15 minutes.

These make a good amount of churros but what’s good about this recipe is that you could use some of the dough for churros, save it and use the rest for eclairs. You’ll be up to your eyeballs in sweet things but is that the worst thing in life?! Nah…

Churros with Matcha Sugar

Churros with Matcha Sugar

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serving Size: 24 churros


Matcha Sugar :

  • 1/2 cup powdered sugar
  • 1 tablespoons green tea matcha powder

Chocolate Ganache:

  • 4 ounces semi-sweet or bittersweet chocolate chips
  • 1 tablespoon heavy cream


  • 1 cup water
  • 1/2 cup 4 ounces unsalted butter
  • 1/2 vanilla bean, (seeds scraped)
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour, (sifted)
  • 4 large eggs

For Frying:

  • 1 quart vegetable oil, (or other frying oil of choice)


  • To make the matcha sugar: sift the powdered sugar and matcha powder together. Stir and set aside.
  • To make the chocolate ganache: combine the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds to a minute and stir until melted. If you don’t own a microwave (I just got one), you can heat the two together in a double-boiler (or a bowl nestled in a saucepan filled with a few inches of water) and stir until melted. Set aside.
  • In a medium saucepan, bring the water, butter, vanilla bean seeds and salt to a roiling boil. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball and begins to pull away from the pan, about 1 minute. Remove the pan from the heat.
  • Let the batter sit for 5 minutes to cool.
  • When it’s warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachment–it’ll go faster.
  • In a cast iron skillet, add 3 inches of oil and place over medium-high heat. When the oil reaches 325 degrees F, it’s ready. You may need to bring the heat down to medium-low to keep it around 325 degrees F to 335 degree range.
  • Spoon the churro dough into a piping bag fitted with a large star-tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough that’s about 4 inches long or you can do like I did which was more of a horse shoe shape (see tip below on keeping its shape) and then snip it with the scissors and let it drop into the oil. (This works great with two people.) Repeat with the second churro. I fit around 2 to 3 churros in the pan. Fry on each side for about 1 minute and then flip and fry on the opposite side for an additional minute. Drain on paper towels and repeat until you’ve worked your way through the dough. Dust with the combination of matcha and powdered sugar and serve with a little bowl of chocolate ganache.


To make the horseshoe shaped churros, squeeze the churro dough into the hot oil, twisting it around to make a horseshoe type shape. Snip the dough with the scissors. You’ll notice that the dough will want to stray away from the other, using your tongs hold the dough in place for about 30 seconds and then release—it’ll hold its shape!
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Tori March 2, 2016 at 12:30 am

    Omg, YES! These are calling to me like crazy! They look amazing!

  • Reply Angela - Patisserie Makes Perfect March 2, 2016 at 4:02 am

    These look so amazing and the matcha icing sugar looks wonderful! I love churros so, so much.

  • Reply Mollie March 2, 2016 at 6:04 am

    Wow, even just the way those are twisted looks unbelievably gorgeous! You always inspire me to be more creative in my cooking & baking! Thanks for sharing!

    xoxo Mollie

  • Reply Arthur in the Garden! March 2, 2016 at 9:29 am


  • Reply Jessica March 2, 2016 at 9:47 am

    What kind of matcha do you use? I’ve been wanting to purchase some but feel a bit lost as to which is best.

  • Reply Terry March 2, 2016 at 10:17 am

    Yum! We just got back last week from Cancun, Mexico and YES we went right up to the street vendor and bought two bags of delicious hot churros, dipped in cinnamon sugar. Can’t wait to go back next year.

  • Reply mary-clay | the open oven March 2, 2016 at 10:18 am

    ah! these are gorgeous. I haven’t worked much with matcha, but maybe this would be something good to start off with. I mean, what’s not better with a dusting of powdered sugar?

    • Reply Adrianna Adarme March 2, 2016 at 10:52 am

      you can put the powdered sugar matcha combo on anything: french toast, pancakes, doughtnuts, a cake, etc.

  • Reply Michelle || Hummingbird High March 2, 2016 at 10:18 am

    duuuuddeee. i saw these on your insta a few days ago and have been waiting for them since. amazing.

  • Reply Heather March 2, 2016 at 10:34 am

    Ahh I was just in Mexico and had the most amazing churros from a little street vendor. I’m going to dream about them until we go back. I don’t know if anything can measure up to those, but these look pretty beautiful!

    • Reply Adrianna Adarme March 2, 2016 at 10:53 am

      thanks, heather! and i totally understand. it’s hard to beat fresh out of the fryer in mexico type of churros.

  • Reply Eden Passante March 2, 2016 at 11:53 am

    Yes to all of this! These look so amazing!

  • Reply Valeria March 2, 2016 at 1:06 pm

    I am from Mexico and I am so excited that you are visiting Mexico!! 🙂 🙂 🙂 I love churros, but I can’t get good ones here in Alabama 🙁 I really want to do this recipe asap!! Mexico City is amazing! I hope you do a little blog post about your trip and some Mexican trip inspired recipes!! 🙂 I miss my Mexico 🙁

    • Reply Adrianna Adarme March 2, 2016 at 4:48 pm

      Awww yay! I will. I’ll only be in Mexico City for a few days but I’m so excited. I hear it’s amazing. I’ll be in Cabo for the wedding, which I’m excited to visit too.

  • Reply Monica March 2, 2016 at 1:06 pm

    Mexico City is the best. My people know how to eat.
    PS stayed in quite a lovely hotel if you need any recommendations 🙂

    • Reply Adrianna Adarme March 2, 2016 at 4:47 pm

      Oh yes please! That would be awesome.

      • Reply Monica March 2, 2016 at 8:53 pm

        Hotel Villa Condesa in la Condesa (obvs) was so pretty and in a great neighborhood. Word of warning though: the old hardwood floors are LOUD. Try to stay on the 2nd floor so you get a balcony 🙂 The included breakfast is pretty damn delicious. And the sopa azteca they have at the hotel restaurant is the bomb (please try and replicate it if you do stay here).
        Some pics if you wanna see:

  • Reply CJ March 2, 2016 at 1:18 pm

    Yum!! What’s your favorite churro place in LA, btw?

  • Reply Sarah // The Sugar Hit March 2, 2016 at 4:42 pm

    Into it! Matcha is the business.

  • Reply Eleanor March 2, 2016 at 4:52 pm

    O..My…GODDESS!!! I’ve never had a churro but now I want a plateful of them!
    You have an artist’s eye for presentation (to add to your talents). Makes everything look even more delicious.
    Enjoy Mexico!

  • Reply Nathalie March 3, 2016 at 6:52 pm

    Yum, I have recently seen quite many recipe for churros and I have never atempted them my self what is quite un logical since I absolutely love them. Nom nom sugar, deep fried and chocolate = absolute perfection
    Thank you for your recipe and also original inspiration with the matcha 🙂

  • Reply Favorite Friday Things | Sorghum and Starch March 4, 2016 at 9:19 am

    […] matcha sugar churros are so beautiful and are fueling my current matcha obsession. If only it wasn’t so expensive. […]

  • Reply Alana March 4, 2016 at 11:03 am

    Hooorayyy, I’ve been waiting for these!! And I’ve never made my own churros and had no idea you could use a choux type of dough! Now I’m way too excited about making some, oil and all. And face-sized churros? Dreams. Already looking forward to that snap. 😀 😀

  • Reply lynn @ the actor's diet March 4, 2016 at 11:54 am

    All about this green – and that adorable spoon!!!

  • Reply Jojo August 25, 2016 at 10:09 am

    OMG these look heavenly!! Just curious to know what size your star tip is?