Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Water

  2. 8 oz 227g Butter

  3. 2 teaspoons 10ml Salt

  4. 1/2 cup 118ml Corn oil

  5. 2 teaspoons 10ml Vanilla extract

  6. 1 teaspoon 5ml Nutmeg

  7. 5 cups 312g / 11oz All-purpose flour

  8. 8 Eggs

  9. 1 Corn oil Cinnamon Sugar

  10. 1/2 cup 99g / 3 1/2oz Sugar

  11. 1/2 cup 118ml Ground cinnamon Chocolate Caliente

  12. 1 Milk

  13. 1/2 lb 227g / 8oz Mexican chocolate - coarsely chopped

  14. 1/4 cup 49g / 1.7oz Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Stir vigorously 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 star tip. In a large frying pan, heat corn oil. Pipe the churros in long rods directly into the hot corn oil. Fry until golden brown on all sides. Dust with Cinnamon Sugar and serve with Chocolate Caliente. Cinnamon sugar: In a small bowl, mix sugar and cinnamon together and store in an airtight container. Chocolate Caliente: Bring milk to a boil. Add in chocolate and sugar. Stir over heat until chocolate is melted and sugar has dissolved. This recipe yields 4 servings.


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