Prep time - 10 mins (plus 30 minutes resting time for batter) | Cook time - 10 mins | Serves 6-8
The ultimate Mexican sweet treat; these aren’t at all hard to make at home and are the perfect end to a Mexican barbecue or taco fiesta. 


250 ml (1 cup) water
100 grams unsalted butter
250 grams (1 ⅔ cup) plain flour
¼ teaspoon salt
3 eggs, lightly whisked
Vegetable oil, to deep-fry
80 grams (½ cup) Sugars of the World Mexican Agave Sugar, sifted
165 ml (⅔ cup) pouring cream
190 grams (1 cup) milk chocolate, roughly chopped


1.    Combine water and butter in a medium saucepan and bring to the boil. Cook, stirring, for 3-4 minutes or until butter melts then remove from heat. Beat in the flour and salt and return to the heat. Cook, for 3 minutes more, stirring all the time until the dough comes away from the side of the saucepan. 

2.    Let cool for five minutes then add the eggs, one at a time, beating well between each addition. Cover mixture well and place in the fridge to rest for 30 minutes. 

3.    Spoon dough into a piping bag fitted with a 1 ½ cm-diameter fluted nozzle and place the agave sugar on a flat plate.

4.    Fill a large saucepan with the oil, so it is about 5cm deep. Heat to 180C or until a small cube of bread will turn golden brown in 10 seconds. Pipe churros, about 10cm long and two or three at a time, into the hot oil and deep-fry for a minute or until golden brown. Use a slotted spoon to transfer the churros to a wad of paper towel to cool for a couple of minutes then dust in the agave sugar (don’t be tempted to dust the churros in sugar straight from the pan or sugar will clump up). 

5.    Repeat with the remaining dough, reheating oil between batches.

6.    For the chocolate sauce; place the cream in a small saucepan and bring just to boiling point. Remove from heat and stir in the chocolate pieces until they have melted and you have a smooth, glossy sauce.

7.    Arrange churros on a platter and serve with the warm chocolate dipping sauce.