Mexican Chocolate Churro Rounds

July 17, 2015
3 Ratings
Photo by Mark Weinberg
  • Makes about 2 dozen
Author Notes

Half churro and half buñuelo, these crispy rounds of goodness get doused in a flavorful post-fry combination: cinnamon, sugar, a little cocoa, and a little cayenne. —Kendra Vaculin

What You'll Need
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1/3 cup butter
  • 1 cup flour, plus more as needed
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch salt
  • pinch nutmeg
  • canola or vegetable oil, for frying
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • small shake of cayenne (a little goes a long way)
  • regular shake of unsweetened cocoa powder (1/2 to 1 teaspoon)
  1. Add the water, brown sugar, and butter to a pot. Bring to a boil over medium heat and then dump in the flour. Keep the pot on the heat and use a wooden spoon to stir quickly. Flour will clump together in pockets, so don’t be gentle!
  2. Remove the pot from the heat and allow it to cool slightly. Add the egg, vanilla, salt, and nutmeg and mix well. Allow to cool completely.
  3. Heat about 1/2 inch of oil in a deep saucepan until hot (flick a little droplet of water in there to see if it sizzles).
  4. Roll a few tablespoon-sized scoops of batter into balls (you might need to use a bit of additional flour if the batter is sticky). Flatten each ball between your hands, or with a flat spatula, until about 1/4-inch thick. Craggy edges are a-okay.
  5. Drop the flat rounds into the oil. Working in batches, fry rounds until browning and crisp, about 1 to 2 minutes per side. Don’t overcrowd the pan, but they don’t need a ton of room (I fried 3 at a time). Remove from oil and drain on a paper towel.
  6. Complete until all the dough is used, shaping and frying as you go.
  7. Whisk sugar, cinnamon, cayenne, and cocoa together in a shallow boll. While the fried dough is still hot, drop each fried puck all around in the bowl, shaking and turning to coat both sides with the spiced sugar. Yessss.

See what other Food52ers are saying.

  • Terri
  • Lesley Plage
    Lesley Plage
  • Richard Sampson
    Richard Sampson
  • Allison Kanous
    Allison Kanous
  • ScottyD
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

13 Reviews

Jr0717 September 15, 2017
Do these hold up well, say, if I were to prepare them to be eaten an hour or two beforehand?
Robin February 1, 2018
Would love to know this as well!!
Allison K. May 5, 2018
I made the last year for a cinco de mayo party. Started at 2p. No one really ate desserts till 4p but the were devoured by 7. Everyone loved them super easy to make & I'm about to start making this year's batch now. I also added in a bit of chili powder.... some like it got 🔥🔥🔥
ScottyD May 5, 2018
I like these spicy too. I also just injected them with dulce de ledge! Too much? :-)
ScottyD May 5, 2018
*dulce de leche
Helena January 15, 2017
I enjoyed these with my family and my kids devoted them completely. I then drizzled them with La Lechera which was the magic to the dessert. Completely in love with this recipe!!!
Helena January 15, 2017
Terri July 10, 2016
These sound yum! Where does the Mexican chocolate come in? It calls for cocoa powder; is there a particular kind?
Lesley P. July 10, 2016
You must have come straight out of my believing I was the only one obsessed with Mexican hot chocolate (and have now gotten my daughter addicted)and now Mexican chocolate milkshakes.I have not tried this recipe
but I am sure without hesitation that these and the milkshakes will lead to many many unwanted pounds but also to a dream come true.Thank you Angel thank you
Lesley P. July 10, 2016
* out of my dreams
Kelly P. June 30, 2016
These were good! I substituted the ⅓-cup butter for ¼-cup olive oil (and also fried in olive oil, since I had no butter or vegetable oil on hand). Will be using the exact ingredients next time!
Richard S. July 27, 2015
No leavening??
Read July 27, 2015
Half buñuelo? Why, because it's sort of round? Buñuelos are made from a yeast dough.