for 30 churros

  • 1 cup (235 mL) water
  • ⅓ cup (75 g) butter
  • 2 tablespoons Natura Golden castor sugar
  • salt, to taste
  • 1 cup (125 g) flour
  • 1 teaspoon vanilla extract
  • 2 eggs
  • cinnamon sugar, to coat
  • chocolate, melted, to taste


  1. Preheat oven to 180˚C.
  2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
  3. Turn off the heat and stir in the flour.
  4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
  5. Transfer mixture to a piping bag with a 5 point, or star, tip.
  6. Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
  7. Pop into a freezer to get them firm.
  8. Deep fry at medium heat until golden.
  9. Drench each churro in cinnamon sugar.
  10. Serve with melted chocolate if desired.
  11. Enjoy!

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