These lozenge-shaped crispy treats are hailing from Madrid, hence the name churros madrileños or Madrid-style churros. This recipe is adapted from Spain.info, the official Spanish promotional and tourism website.

The following is the recipe for cinnamon-flavored churros. They are prepared much the same as classic churros, except a few teaspoons of cinnamon are mixed with the flour before it's added to the boiling water to make a dough. When done, leave the churros to drain on paper towels and make sure to sprinkle them with sugar. 

In this variant, the churros are made with a dough enriched with mashed potato flakes and milk, resulting in a more flavorful dough.

These churros are prepared with a dough made with corn flour, milk, and salt. The resulting "dough", unlike the case with traditional churros recipes, is not cooked before frying.

The following is the classic recipe for porras, a variety of churros prepared with either yeast or baking soda. Compared to churros, porras are larger, softer, and doughier but have the same stick-like shape.

These stuffed porras are made with rich dough consisting of flour, water, milk, and butter. Once porras are done, you can fill them with the filling of your choice. 

Native to Grenada, Malaga, and Cádiz, tejeringo is a type of churro prepared similarly as a porra, meaning that it is leavened with yeast. However, what differentiates it from porra is its shape. Tejeringo is typically smaller, has a smooth surface, and is ring-shaped.