Churros are widely known as a Mexican or Spanish snack. However Churros are made in different ways around the world. It can be made as a dessert or snack and is very common to be bought as streetfood with chocolate sauce on top or to dip in.  I have two recipes for Churros here. One with egg and butter and one without eggs and with oil. The dipping sauce is most often a chocolate sauce but could be something else as well. The easy way is to use Nutella. However I have the recipe of three different sauces here as well. It is just to go by your own preference really.

Ingredients (with eggs and butter)

  • 1 cup water
  • 1 cup wheat flour
  • 2 tbsp unsalted butter
  • 2 eggs
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 tsp vanilla extract

Ingredients (without eggs and with oil)

  • 1 cup water
  • 1 cup wheat flour
  • 2 tbs oil
  • 2 tbs sugar
  • ½ tsp salt
  • 1 tsp vanilla extract


Oil for frying (I used sunflower oil)


  • ½ cup sugar for coating
  • 1 tsp ground cinnamon for coating

Mix and spread in a tray to coat the Churros after frying.


In a ordinary pot or preferably a cast iron pot add enough oil to fill the pan about half way, heat it over medium heat to heat it to 350 F/175 C degrees. You can also use a deep fryer for this.

In a large saucepan, add the 1 cup water, 2 tbsp butter or 2 tbsp vegetable oil if you go with that recipe. 2 tbsp of sugar, 1 tsp vanilla and ½ tsp salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir).

Move the dough into a bowl and cool. When cool add one egg a time and mixing well after each addition to make sure the egg is well combined making a smooth dough.

Spoon the dough into a piping bag fitted with a large star tip or a cake press with a star press if you have one. I tried both but like the piping bag and star tip the best.

Pipe “5 inch ropes” (or as long as you prefer) into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

Drain them on paper towels or parchment paper to remove excess oil and then dip them in the cinnamon sugar. Repeat with your remaining batter and serve right away!

Spicy Chocolate sauce


  • 8 ounces/225 g chopped semi-sweet chocolate/dark chocolate
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, room temperature
  • ⅛-1/4 tsp ground cayenne
  • Big pinch salt


Place the chopped chocolate in a medium bowl and set aside briefly. Pour the cream into a small saucepan over medium-high heat, and heat until it just starts to bubble.

Pour the heavy cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate. Whisk the cream and chocolate together until smooth and fluid, then add the room temperature butter, ⅛ tsp cayenne, and the big pinch of salt. Whisk until everything is shiny and smooth. Taste the sauce, and if you’d like a spicier flavor, increase the cayenne in small amounts until you get a heat level you enjoy.

This sauce is best served warm. As it cools it will thicken, so you might need to microwave it in short bursts and whisk it periodically to keep it fluid. Spicy Chocolate Sauce can be stored in the refrigerator for up to a week.

If you want a different spice you can use whatever you like. Or if you don’t want it spicy just leave it out and you will have a regular chocolate sauce.

Dulce de Leche Sauce


  • 1 cup heavy cream
  • 1 cup packed dark brown sugar
  • 1/2 cup sweetened condensed milk


Combine the cream and dark brown sugar in a saucepan over medium heat. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the cream mixture reduces down to 1 cup. This will take around 10 minutes.

Once it has reduced, stir in the sweetened condensed milk and whisk until everything is well-mixed. Serve dulce de leche sauce warm, and re-warm it in the microwave if it starts to get too thick. Dulce de Leche Sauce can be stored in the refrigerator for up to a week.

Mango Sauce


  • 3 large ripe mangoes or 1 1/2 cups mango puree
  • 2 tbsp fresh lime juice
  • 2 tbsp sugar


If you’re using fresh mangos, peel them and cut the flesh away from the center pit. Place the fruit in a food processor or high-speed blender, and process until liquefied. Pour the pulp through a fine mesh strainer and measure out 1 1/2 cups of mango puree. If you have extra, save it for a different use. If you’re using frozen mango puree, make sure that it’s defrosted before continuing.

Combine the mango puree, lime juice, and granulated sugar in a medium saucepan over medium heat, and stir to combine. Cook the mango puree, stirring frequently and scraping the bottom of the pan with a rubber spatula, until it reduces down to 1 cup. This will take about 10-15 minutes. Be sure to stir often so the fruit doesn’t scorch on the bottom.

Mango Sauce is best served at room temperature or chilled, not warm. Store in the refrigerator for up to 3 days.

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