Cinnamon Churros are delectable pastries ideal for an evening’s dessert or breakfast, accompanied by hot, dark coffee. The chocolate dipping sauce is delish!
Cinnamon Churros

Cinnamon Churros
Recipe type: Dessert
Cuisine: Mexican
Serves: 24
  • 1/4 Cup butter
  • 1 Cup sugar
  • 1 Tablespoon sugar
  • 1/2 Cup white cornmeal
  • 1/2 Cup flour
  • 3 large eggs
  • 2 teaspoons cinnamon
Dipping Sauce
  • 1 1/2 Cups Mexican or dark chocolate, melted
  • 3/4 Cup Dulce de Leche
  • chili powder
  • ground cinnamon
  1. In a medium saucepan, heat butter with 1 Tablespoon sugar, 1/2 teaspoon salt and 1 Cup water to boiling. Remove pan from heat; immediately add corn meal and flour all at once. Over low heat, cook mixture, stirring constantly, until dough forms a ball, about 1 minute.
  2. Beat in eggs, one at a time, beating vigorously after each addition until dough is smooth. Line baking sheet with paper towels.
  3. In a paper bag or large bowl, mix remaining sugar with cinnamon. In a deep heavy skillet or Dutch oven, heat 3 inches of salad oil to 375 deg F.
  4. Spoon dough into a pastry bag fitted with a number 6 tip. Pipe 5" lengths of dough into the hot oil. Fry until browned on both sides, about 1 1/2 minutes per side.
  5. With slotted spoon remove Churros from oil and place on baking sheet. While still hot, place in bag and coat with cinnamon-sugar mix. Serve immediately. Makes about 2 dozen.
Dipping Sauce
  1. Blend melted chocolate with Dulce de Leche in a bowl over hot water. Whisk thoroughly. Scrape bowl to divide sauce into 6 serving cups to accompany the Churros.
  2. Garnish each serving of the sauce with a pinch of chili powder and cinnamon for an aromatic, spicy flavor.

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