Ingredients (30 pieces)

For the dough

  • 3 tbsp unsalted butter, Milbona
  • 1/4tsp salt, Κypari
  • 1tsp vanilla essence, Belbake
  • ½ tbsp cinnamon powder, Kania
  • 150 gr. (1 1/8 cup of flour), Rivercote
  • 1 small egg


For the covering

  • 1 cup sugar, Belbake
  • ½ tbsp cinnamon powder, Kania
  • Vegetable oil for frying, Vida d’or

Preparation method

  1. Place the butter, salt, vanilla, cinnamon and water in a small fry pan and simmer. Add the flour stirring well to allow for a firm dough.
  2. Place the dough in a bowl and add the egg, stirring well.
  3. Then place the dough in a pastry bag with a star-shaped lip and let it rest for about 10 minutes
  4. At the same time, fry the vegetable oil at 200°C*.
  5. Hold the bag above the oil (just above the surface) and press it, forming striped laces.
  6. Control the flow of dough by pressing the lip with your finger ( so that the prefect shape is formed )
  7. Fry the laces, maximum three at a time, in very hot oil until they turn lightly golden
  8. Place them on a plate with kitchen paper to absorb he excess oil and then sprinkle them with the sugar and cinnamon mix.
  9. Serve hot.


Μexican chocolate sauce Caliente


  • 400ml fresh cream, Milbona
  • 250 gr. chocolate in small pieces, Bellarom

Preparation method

  1. In a pan, place the chocolate, add the fresh cream and simmer over medium heat. Stir well until chocolate melts but without getting burnt.
  2. Remove the pan from the heat and place the sauce in a small bowl next to the churros.