Source: CanolaInfo Test Kitchen | Catégorie: Grande friture, Desserts

Churros with Spiked Chili Cocoa Sugar

Treat yourself to these delicious homemade Spanish doughnuts.

Churros with Spiked Chili Cocoa Sugar


  • Churro
  • 1 cup water 250 mL
  • 1/2 cup canola margarine 125 mL
  • 1/4 tsp salt 1 mL
  • 1 cup all-purpose flour 250 mL
  • 3 eggs
  • 2 to 4 cups canola oil 500 mL to 1 L
  • Chile-Spiked Cocoa Sugar 
  • 1/4 cup powdered or icing sugar 60 mL
  • 2 Tbsp cocoa powder 30 mL
  • 1 tsp chili powder 5 mL
  • Dash of salt


  • 1. In large saucepan, heat water and canola margarine over high heat, until mixture comes to full rolling boil. Immediately stir in salt and flour. Mix vigorously over low heat until mixture forms ball, about 1 minute. Remove from heat. 
  • 2. Beat in eggs one at a time and continue to beat until mixture is smooth. Meanwhile, heat canola oil in deep fryer to 350 to 375 ºF (180 to 190 ºC). 
  • 3. Spoon mixture into cake decorator’s tube, fitted with large star tip. Squeeze 4-5 inch strips of dough into hot canola oil. Fry 3 or 4 strips at a time, until golden brown in color. Turn during cooking time, about 2 minutes on each side. 
  • 5. Drain on paper towels and immediately shake chili-spiked cocoa sugar mixture over top.
  • 6. To make cocoa sugar: sift all ingredients to together. Place in shaker.


about 14 churros


1 Churro, depending on size. Cocoa sugar: 1/3 cup (75 mL).


Per Serving

Lipides21 g
Gras saturés2.5 g
Cholestérol45 mg
Glucides9 g
Fibres0 g
Protéines2 g
Sodium250 mg