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prep time: 5 minutes

cook time: 15 minutes

total time: 20 minutes

serves 4 people



-1 cup water

-3 tbsp sugar

-1/2 tsp salt

-2 tbsp butter, melted

-1 cup all-purpose flour, sifted

-1 tsp baking powder

-vegetable oil, for frying

Cinnamon sugar

-1/3 cup granulated sugar

-1 1/2 tsp ground cinnamon

Chocolate sauce

-1/2 cup chocolate chips

-1 cup heavy cream


  1. Mix flour, baking powder and salt in a bowl. Add cooled melted butter and water and mix until just combined- it should be a thick batter, like a wet, sticky dough; not thin and watery.

  2. Transfer dough into a piping bag with a 1/3" star tip nozzle.

  3. Combine sugar and cinnamon in a plate and set aside.

  4. Heat oil over medium high heat in a non-stick pan. When oil is hot enough, pipe 6" lengths of dough into the oil, snipping with scissors. Do 3-4 per batch, remember not to overcrowd your pan. Cook for 2-3 minutes or until golden, rolling occasionally.

  5. Remove onto paper towel lined plate to drain. Then roll in sugar.

Chocolate sauce

  1. Place the chocolate chips and heavy cream in a microwave proof bowl and heat for 30 seconds at a time, stirring in between, until smooth. Serve as a dip or drizzle on the churros. Enjoy!

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