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Churros / Fried Dough


  • Chocolate Caliente
  • 2cups milk
  • 1⁄4lb mexican chocolate, Ibarra Chocolate coarsely chopped
  • 1⁄8cup sugar
  • Churros
  • 2 1⁄2cups water
  • 4ounces butter
  • 1teaspoon salt
  • 1⁄4cup brown sugar
  • 1⁄4cup corn oil
  • 1teaspoon vanilla extract
  • 1⁄4teaspoon nutmeg
  • 2 1⁄2cups all-purpose flour
  • 1teaspoon baking powder
  • 4large eggs
  • corn oil (for deep frying)
  • Toppings
  • powdered sugar
  • cinnamon sugar (equal parts sugar and cinnamon)


  • Chocolate Caliente:
  • Bring milk to a boil. Add in chocolate and sugar.
  • Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
  • Churros:.
  • Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
  • Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
  • Beat eggs in all at once. Continue beating until smooth.
  • Let the dough cool. Place dough in a piping bag with a large star tip.
  • In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
  • Pipe the churros in long rods directly into the hot oil.
  • Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
  • Dust while still warm with choice of sugars and serve with Chocolate Caliente.


  • Pseudobritchick

    I do not fry, I do not do it well. However, I really fancied churros lately [my mother was from Madrid, Spain, and she would make these for us whilst we were growing up] and I found this recipe….I didn't use nutmeg, but dusted the finished churros with powdered sugar and dunked them into hot coffee … so nostalgic! Tasted JUST like the ones my mother used to make!! I will definitely keep this recipe and make it again and again! Thank you so much for sharing!

  • Faeanne

    This was our first time eating churros, so I have no comparison. The kids loved them. Hubby & I thought they were good. I’ll probably make them again sometime when we’re having a mexican-style dinner. I didn’t pay attention to how many it serves, next time I’ll only make a half batch!


    Great, well written recipe that turned out great (not pretty) churros for my daughter’s spanish class. The kids and the teacher enjoyed them and they didn’t come home with any leftovers.

  • Lil Monkey

    So good… 🙂 We skipped the chocolate and only made half a batch but still had plenty left over. My picky husband was very impressed and happy! We coated these with a cinnamon sugar mixture. Thank you!!!!

  • Julie B’s Hive

    Haven’t seen my star tip since last Christmas and now I know I have to search out another one. Made them last night when expecting friends for coffee. I used a plain round tip for piping into the hot oil, rolled them in cinnamon sugar and ate the first half while frying the second half, hahaha. I used one one cup of milk to one-and-a-half rounds of Ibarra and that was perfect for us. TFS!

  • Queen Roachie

    Excellent! I thank you, and my kids both thank you for this recipe. I didn't make the dipping sauce, since we just tossed these with cinnamon and sugar donut style, but the dough is great. Used a thick freezer style zip bag in place of a pastry bag, and it worked great. The first 3 were made when I had cut the corner too large, but a mid cooking bag replacement worked great. My only problem was mixing the eggs all in at once. Tried and failed… Had to break out the Kitchen Aid and paddle to get this mixed while hoping I had no scrambled egg. Next time will just dump it in there in the first place, or beat the eggs in one after the other. Going to have to get a pastry bag and tips to make this correctly to have the crunchy edges we like so much. Thanks for sharing. This makes a ton, btw, so be prepared to share. I've only made half so far and we have about 10 of these as big around as my middle finger and about 8 inches long. Not sure how well the dough will keep, but will be making the rest in a couple hours when hubby gets home.

  • Just_Ducky!!

    These were absolutely lovely! I don’t have a piping bag so I tried to improvise and used a large ziploc style bag, not a good idea since it bust open after only piping out 3 churros. Undaunted I pulled out my cookie press, chose a disc that I thought would work and after a bit of messing around, voila, I had lovely twisty churros ready to fry. A definite hit with the kids, but I should have made half the recipe as it truly makes a lot of churros! Thanks for another keeper Rita! Made and enjoyed for team Mischief Makers – ZWT #7.

  • Juliansmommy!

    I loved this and so did my family. I left out the 1/4c oil, baking powder and nutmeg and replaced it with an extra egg. Really by accident but these came out fluffy and moist so I was happy I left out the oil. I might try some brown sugar instead of powder next time like the ones in Mexico but this was great. I went from ingredients to churros in about 30 mins so that was nice. Because I'm so impatient . Thanks for sharing.

  • sonya/art

    This is a really good recipe for Churros- they taste just like the ones we had in Spain. Will definitely make again. It is important to use a good quality piping bag though as the dough is quite dense so a thin bag could fall apart 🙂 thanks!

  • OneYetTwo

    These are great. I doubled the recipe because I needed a lot of them. I work in a restaurant as a cook and I do all the baking. On Wednesdays we have Mexican day which are our specials for the day. Our chef wanted to have so that if you ordered something Mexican you got dessert compliments of the chef- So I set off in search of a churro recipe and this is the one I chose and they were fantastic. Thanks for a great one!