Recipe by Millereg
READY IN: 30mins
YIELD: 1 plateful




  • Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
  • To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
  • Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
  • Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
  • Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
  • Squeeze 4-inch strips of dough into hot oil.
  • Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
  • (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
  • Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
  • To Make the Cocolate Dunking Sauce--------.
  • Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
  • Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
  • Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
  • Add extra cornstarch if it doesn't start to thicken after 5 minutes.
  • Remove and whisk smooth.
  • Pour and serve in cups or bowls for dunking churros.