Churros with Chocolate Party

Classic cinnamon churros are deep fried tubes of perfection, dredged in cinnamon sugar and served when they are still warm and tender.This classic and sweet recipe so typical of countries Hispanics are ideal to accompany a cup of chocolate. Great for a meeting with friends or your children's birthdays!They are so easy to make!

Cinnamon Churros


  • 1 cup water
  • 1/3 cup butter
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 egg 
  • 1/2 teaspoon vanilla  
  • Vegetable oil for deep-fat frying 
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon 
  • 1 recipe Chocolate Dipping Sauce


  • In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
  • Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
  • Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
  • In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros. 

Chocolate Dipping Sauce


  • 3/4 cup semisweet chocolate pieces
  • 1/3 cup butter
  • 1/2 teaspoon ground pasilla or ancho chile pepper (optional)
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 5 ounce can (2/3 cup) evaporated milk


  • In a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.



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