Recipe: Easy Mexican Churros

Churros have always been my guilty pleasure. Dough pastry, devilishly deep-fried until flaky and warm – you’ll find them traditionally served with a thick chocolate sauce.

While Spanish churros are typically coated in sugar, I’m partial to Mexican churros which have an oh-so-comforting cinnamon-sugar coating! Thanks to Foodhall Cookery Studio (FCS) they’re not very difficult to rustle up either. Here’s their signature recipe, taught as part of their workshop on Mexican cuisine.

You can serve these churros with dipping chocolate as suggested below, or even pair them with salted caramel sauce and/ or whipped cream. Eating them plain is just as delicious too!


To make the churros batter

  • 75 gm unsalted butter
  • 75 ml whole milk
  • 75ml water
  • 3 gm castor sugar
  • 3 gm salt
  • 100 gm all Purpose flour
  • 150 gm eggs

To assemble churros

  • Oil for frying 
  • 100g castor sugar
  • cinnamon powder to taste


  • Make the churros batter: Place butter, milk, water, (3 gm) sugar and salt in a saucepan over medium heat. Once the mixture reaches a boil, shoot in the flour and beat with a wooden spoon until combined. Keep beating over a medium-low flame till the dough starts to dry out and is leaving the sides; in particular you will see the dough leave a film on the bottom of the pan.
  • Transfer the dough to a mixer bowl. Beat slowly to cool the dough until it is almost at room temperature.
  • In a separate bowl, whisk the eggs to break them up. Add the eggs a little at a time to the cooled dough and beat to combine. (You might not need to add all the egg. Add the eggs only till desired dropping consistency is achieved i.e. it should take 3 seconds for the dough to drop from the spatula and it should hold a soft peak and be smooth and glossy.
  • Transfer the dough to a piping bag with the desired nozzle.
  • Mix together 100gm sugar and cinnamon powder. Set aside.
  • Pipe the churros batter into hot oil and deep fry till golden brown and cooked through. Remove from the oil and toss with the cinnamon sugar.
  • Serve with chocolate sauce! 

About Foodhall Cookery Studio:

Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio


We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.


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