Golden, ridged sticks of fried dough rolled in cinnamon-sugar, crispy outside and soft inside. Dipped in thick hot chocolate, they are Mexican street food heaven.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined plate or cone
Garnishes: cinnamon-sugar coating
Accompaniments: hot chocolate for dipping, dulce de leche
Instructions
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1
Combine the water, two tablespoons of sugar, salt, and two tablespoons of oil in a saucepan. Bring to a rolling boil over high heat. Remove from heat immediately and add all the flour at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms.
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2
Continue stirring the dough in the pot over low heat for one minute to dry it slightly. The dough should pull away from the sides of the pan cleanly and feel slightly sticky. Let cool for five minutes, then stir in the vanilla extract.
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3
Transfer the warm dough to a piping bag fitted with a large star-shaped tip (the star shape creates the characteristic ridged surface that holds the cinnamon sugar). The dough should be warm enough to pipe easily but not hot enough to melt the piping bag.
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4
Heat vegetable oil in a deep heavy pot to 190C. The oil should be at least five centimetres deep. Pipe strips of dough about twelve centimetres long directly into the hot oil, cutting them off at the tip with scissors or a knife.
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5
Fry the churros in batches of four to five for three to four minutes, turning them with tongs halfway through, until they are deep golden brown and crispy on all sides. The exterior should be crunchy while the interior remains soft and slightly hollow.
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6
Remove the fried churros and drain on a wire rack for thirty seconds, then immediately roll them in the cinnamon sugar mixture while still hot and slightly oily so the sugar coating adheres properly to the ridged surface.
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7
Make the chocolate dipping sauce by heating the cream and butter until simmering, then pouring over the chopped dark chocolate and stirring until smooth and glossy. Serve the warm churros immediately alongside the hot chocolate sauce for dipping.
Did You Know?
Churros were reportedly invented by Spanish shepherds as an easy-to-fry bread in the mountains. In Mexico, they became an iconic street food sold from carts.
Chef's Notes
Equipment Tips
- churrera or piping bag with star tip
- deep fryer
- mixing bowl
Garnishing
cinnamon-sugar coating
Accompaniments
hot chocolate for dipping, dulce de leche
The Story Behind Churros
### The Story
The origins of churros are debated, with several competing theories. The most widely accepted story credits medieval Spanish shepherds from Castilla y Leon, who fried a simple flour-and-water dough as a bread substitute when baking was impractical in open fields. Another theory links churros to the Portuguese, who may have adapted the Chinese youtiao (fried dough stick) after contact with Ming-dynasty China in the 16th century. However, 12th-century Andalusian cookbooks describe similar fried pastries, suggesting roots in Moorish Spain, and 8th- and 9th-century Arab texts reference comparable foods. Spanish conquistadors and colonists brought churros to Mexico and Latin America, where they became deeply embedded in local food culture.
### On the Calendar
In Mexico, churros are popular during festivals, holidays, and as an everyday street snack. They are especially associated with Christmas markets and morning chocolate.
### Then & Now
In Mexico, churros are typically served straight, dusted in cinnamon sugar, and often filled with cajeta (goat milk caramel), chocolate, or dulce de leche. The churro-and-hot-chocolate pairing, inherited from Spain, remains a beloved tradition.
### Legacy
Churros represent a culinary journey from medieval Iberia to Mexican street corners -- a crispy, sugared thread connecting the Old World to the New.
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