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Mexican Churros

These eggless Mexican churros are perfect fro Cinco de mayo. With only 4 ingredients, they are crispy, coated in cinnamon sugar and served with a rich chocolate dip.
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Finger food, Salad, Sauce, Sweet tooth, tea time
Cuisine Mexican, Spanish
Servings 4 people


  • Large mixing bowl
  • Medium sauce pot
  • Small sauce pot
  • Piping bag
  • Star nozzle (1M or 4B - wilton)
  • Paper towel



  • 1 cup Flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tbsp Butter soft
  • 1 cup + 2 tbsp Boiling hot water
  • Pinch of salt
  • 1 tsp Vanilla

Sugar coating:

  • 1/2 cup Castor sugar
  • 1 tsp Cinnamon powder

Chocolate dip:

  • 1 cup Whipping cream
  • 1 tbsp Butter
  • 1/2 cup Dark chocolate chips


  • We start by heating the oil on low heat. I use a medium sauce pot and this gives me enough space to fry 3 churros at a time.
  • To make the dough, we add all the ingredients in a large mixing bowl, stir the ingredients around to form a rough shaggy dough. Transfer the dough into a piping bag fitted with a nozzle and pipe the dough into the hot oil.
  • You know the oil is hot enough when you sprinkle a tiny amount of flour into the oil and it bubbles/foams up. Pipe 2-3 pieces of dough that are 5-6 inches long. Let them cook on one side for a min before flipping them over and cooking for another minute. Stir around and let them cook until golden brown.
  • Mix the sugar and cinnamon in a plate and set aside. Once the churros are done, transfer to a plate lined with kitchen paper towel to drain out the excess oil. Place each churro into the sugar plate and coat it well. Transfer to a serving platter and repeat until all the dough has been fried.
  • To make the chocolate dip, we heat the cream and butter until bubbling, pour over the chocolate and let it sit for a couple of minutes. Stir around using a whisk until smooth and glossy. Pour into a bowl and serve it warm with the hot churros.


  • Do not over mix the dough mixture, this will make the churros tough and less airy.
  • You need a star shaped nozzle to get those ridges like a classic churro.
  • The cinnamon sugar is a must as there is no sugar in the churro dough.
  • The chocolate dip is perfect with the churros and must be served hot.