• 250 ml water
  • 50 gr butter
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 150 gr flour
  • 1/4 tsp vanilla extract
  • 1 large egg
  • Pipping bag
  • Sugar, much of it
  • or ground cinnamon, if you like it, because I don’t really


  1. In saucepan over medium heat, boil water, butter, sugar, and salt.
  2. Once it’s boiled, remove from the heat and add flour also vanilla extract.
  3. Add egg and mix it well. Don’t let it be scrambled egg.
  4. Put saucepan over heat again and mix until the dough doesn’t stick to the pan anymore. It won’t take more than 2 minutes.
  5. Put the dough into the pipping bag and heat oil for frying.
  6. Pipe strips of dough into hot oil.
  7. Deep fry for about 2 minutes or until golden. Don’t forget to drain with paper towels or you will eat tons of oil the whole time.
  8. When it’s drained (and hot! Do not wait until it’s cold), coat the churros with sugar (and ground cinnamon).

Chocolate dip sauce

  • Cook and stir chocolate with whipped cream or milk in saucepan over medium heat.
  • Wait until the chocolate is melted and blends smoothly with the milk for about 5 minutes.
  • PS: Honestly I don’t know the exact weight of every ingredients. I usually put a bar of (dark) chocolate and half cup of whipped cream.

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