1. Heat up a kettle of water. In a bowl, mix flour, baking powder, salt and vanilla. When the water is boiling, measure out 200 ml. Add that and the oil to the flour mix. Stir until smooth.

2. When the batter has cooled, heat up a pot of oil and transfer the churro batter to a piping bag fitted with a star tip nozzle. Squeeze the dough into the oil, roughly 10 centimetres at a time. Cook for about 30 seconds or until golden brown.

3. Mix sugar and cinnamon in a wide, shallow bowl. When the churros are golden brown, coat in the sugar.

4. Chocolate sauce: Add all ingredients in a small pot. Stir whilst slowly letting it come to a simmer. Take off heat and pour into 4 Minis or 2 Mighty's. Place churros in the chocolate sauce. Enjoy!

Trine Rask for Mibuu


SERVES 4 mini glasses or 2 Mighty Glasses



  • 125 g flour
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 200 ml water
  • 1 pinch of salt


  • 100 g dark chocolate
  • 100 ml coconut milk
  • 50 ml maple syrup
  • 1/2 teaspoon vanilla
  • 1 pinch of salt 


  • 100 g sugar
  • 1 teaspoon cinnamon 


  • 1 pot of oil / 500 ml
  • Piping bag + star tip nozzle