1 stick Butter
1 cup water
Pinch Salt
1 cup all-purpose flour
4 Eggs
Pecan Oil or Peanut Oil for frying
Cinna Nilla Sugar
6 oz Mexican Chocolate (two disks)
1/2-3/4 cup Heavy Cream

Churros – Spanish Donuts – are a fried pastry made from a buttery dough called Pate a Choux. After frying, roll these in our Cinna Nilla Sugar and dip in chocolate. Fun to make. Even better to eat!


1.Heat a saucepan over medium high heat and add the butter, water and salt. Bring to a boil then turn off heat. Add the flour all at once. With a wooden spoon (and elbow grease), stir until a ball forms. Switch to a hand-held mixer and beat in the eggs one at a time. Chill the dough. It can be refrigerated at this point for up to two days.
2.When ready to fry, place the dough in a pastry bag with a large star tip. Heat a cast iron skillet or dutch oven over medium high heat, and heat the oil to 350°F.
3.Pipe the dough into long sticks. Fry until deep golden brown turning once. Transfer to a pan lined with paper towels. While still hot, roll in the Cinna Nilla Sugar.
4.For the Chocolate Dipping Sauce: Mexican Chocolate is used to make a hot beverage. We used Nestle's Abuelita. It's a combination of chocolate, coarse sugar, cinnamon, spices and sometimes nuts.
5.Place the chocolate and 1/2 cup heavy cream in a saucepan. Heat and stir until smooth and creamy.

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