It wasn’t until I decided to make these I realised how easy they were to make. This recipe makes quite a lot so it is time consuming when frying but worth it. Combined with a chocolate and Dulce de Leche sauce these sweet treats are addicting. And if you’re not a huge fan of cinnamon simply adjust the amount but it is perfect with these.


  • 1 cup milk

  • ⅓ cup + 1 tablespoon sugar

  • 2 tablespoons of butter

  • 1 cup flour

  • 2 eggs

  • Frying oil

  • 1 teaspoon cinnamon
  • 1 can of condensed milk
  • 1 large bar of Milk Chocolate
  • Cream


  1. In a saucepan add the milk, butter and 1 tablespoon of sugar.
  2. Remove from heat when bubbles start to form and add all the flour, stirring constantly.
  3. Cook the dough until it doesn’t stick to the bottom of the pan and forms a smooth ball.
  4. Allow it to cool and mix in the eggs.
  5. Place the dough into a piping bag with a large flower nozzle.
  6. Squeeze the bag over the hot oil cutting with scissors at the desired length.
  7. Fry in hot oil until golden brown.
  8. Mix cinnamon and sugar together and coat the pastry in the mixture.
  9. For the chocolate sauce, melt the cream and chocolate together on a low heat.
  10. For the Dulce de Leche, put the can of condensed milk in simmering water for 2-4 hours.

These churros taste delicious, with a crispy edge and a soft warm centre, they taste great on their own but both sauces make it even better. They’re ideal if there is a lot of people as it makes enough for around 6-8 people.


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