Mexican churros




1 cup water;
1 tablespoon sugar;
1 large pinch salt;
1 cup all-purpose flour;
1/2 cup butter;
4 large eggs;
1 teaspoon vanilla extract;
1/2 cup cinnamon sugar.


The Mexican churros are deep fried choux pastry dough, rolled in cinnamon sugar and served warm.

The Turkish variation of this recipe is cooked in absolutely the same way, but instead of cinnamon sugar, the Turkish "churros" are thoroughly soaked in syrup before serving.


1. Bring the water with the butter, salt and sugar to a boil and add the flour.

2. Stir vigorously until the mixture forms a ball on the wooden spoon and separates easily off the sides of the saucepan.

3. Remove from heat and beat the eggs into the mixture, one at a time.

4. Add the vanilla extract and fill the choux pastry dough in a pastry bag fitted with a large star-shaped tip.

5. Pipe long ribbons of dough into a very hot deep fryer and fry until the churros are golden brown on all sides.

6. Drain the churros on tissue paper and roll them in cinnamon sugar while still warm.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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