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Mexican Churros :

  • Milk 500.0 ml
  • Salt 5.0 ml
  • Flour, all-purpose 275.0 g
  • Eggs (class extra) 8.0 pc
  • Butter 150.0 g
  • Castor sugar 15.0 g

Cinnamon Sugar:

Churros ! Spanish or Mexican deep fried pastry piped into hot oil, cooked until crispy and golden on the outside and cooked in the middle, drain off the excess oil, then coated with sugar and cinnamon. 



  1. Mexican Churros :

    • In a pot, bring the milk, butter, castor sugar and salt to the boil.
    • Reduce the heat and add the flour. Stir continuously for roughly 5-7 minutes until flour is well cooked.
    • Transfer to kitchen aid with paddle attachment.
    • Using medium speed, start mixing. After about two minutes, begin adding the eggs one at a time, allowing the mixture to incorporate the eggs before adding the next egg.
    • Continue mixing until mixture is almost cool.
    • Place mixture into a piping bag with a star nozzle.
    • Turn deep fryer on to 180°C. When reached the temperature. Pipe the batter into the desired length before cutting off the mix. Continue doing this until you have enough to fry for one batch. Turn the batter length over in the oil. Allow to cook throughout before removing and placing on a paper towel.
  2. Cinnamon Sugar:

    • In a separate tray, mix the cinnamon sugar mix. Place the cooked churros into the cinnamon sugar and coat well.
    • Transfer to serving bowl and eat warm.