Churros with hot chocolate sauce

Churros with hot chocolate sauce

The Spanish eat these doughnuts for breakfast with thick, sweet hot chocolate - we think they've got the right idea

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

Ready in 1 hr 15 mins

Method

  1. To make the churros, tip the diced butter into a saucepan, add 200ml cold water and a pinch of salt. Put the pan over heat to melt the butter and bring to the boil. Sieve the flour and baking powder together. As soon as the water boils, remove it from the heat and quickly stir in the sifted flour and baking powder. Beat the mix with a wooden spoon until smooth and it comes away from the sides of the pan in a smooth mass.
  2. Tip the mixture into a bowl and cool for a couple of minutes. Then gradually add the beaten eggs one at a time, beating well until the mixture is smooth, glossy and drops reluctantly from a spoon. Add the orange flower water (if using) and grated orange zest, and mix until combined. Cover the bowl with a clean tea towel and leave the batter to one side to rest for 30 minutes.
  3. Finely chop the dark chocolate and tip into a bowl. Pour the double cream into a small saucepan, add the cinnamon stick, dulce de leche, butter and vanilla extract, and bring to a simmer. Stir until smooth then pour over the chopped chocolate and stir again until the mixture is combined.
  4. Fill a large saucepan no more than one third full with oil. Heat until it reaches 180-190C (or a cube of bread browns in a minute). Fit a large piping bag with a large star-shaped nozzle and fill with batter. Once the oil has come up to temperature you can start to cook the churros. Pipe 2 or 3 finger-length strips of batter directly into the pan cutting off each strip with a pair of scissors. Do not cook more than this in one go or the oil will cool down dramatically and your churros will be heavy and greasy, rather than crisp, golden and light.
  5. Cook the churros for about 45 seconds to one minute on each side until golden and crisp. Remove them from the pan with a slotted spoon, drain quickly on kitchen paper and sprinkle liberally with caster sugar. Serve with thick hot chocolate dipping sauce.

PER SERVING

717 kcalories, protein 8.3g, carbohydrate 49.7g, fat 55.3 g, saturated fat 23.9g, fibre 1.6g, salt 0.19 g

Recipe from olive magazine, October 2011.

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Latest comments and suggestions

  • Binder photo chris

    22 October 2011

    chris rated this recipe

    5 stars

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  • Binder photo Silvia

    28 January 2012

    Silvia commented on this recipe

    Sorry, but this recipe of churros has nothing to do with de real spanish ones

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  • Binder photo Cooking with Mama

    22 February 2012

    Cooking with Mama commented on this recipe

    Easy to make and really delicious. I only had a thin nozzle for the piping bag so ours were a thinner version. Kids and adults loved them!

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  • Binder photo sevenstories

    22 February 2012

    sevenstories commented on this recipe

    It would be helpful to know what a serving includes for the nutritional information, i.e. how many churros constitute a serving or is it 717 for just one?!

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  • Binder photo itsiqraa

    24 February 2012

    itsiqraa commented on this recipe

    hmmm yummy!

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  • Binder photo bonnie

    16 March 2012

    bonnie commented on this recipe

    these are great to make with the kids (if you pipe them onto a plate before cooking - makes life easier and means you can size them better) also i bake instead of fry mine, just chuck your oven up to the highest setting and place them on the top and cook until browned, they will be slightly firmer but still just as yummy!

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  • Binder photo Nella

    13 June 2012

    Nella commented on this recipe

    This is not a proper spanish churro recipe, believe me I'm Spanish! Aside from the fact they don't have egg in them for a start! Must say for good food it's disappointing that you cant come up with a traditional Spanish churro recipe! Thankfully I have a wonderful full proof recipe which is a huge hit with the family and tastes exactly as you would get in Spain!

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  • Binder photo piolin

    14 June 2012

    piolin commented on this recipe

    I've lived in Spain for 10 years and I understand that 'staight' doughnuts are porras and the horseshoe ones are churros. I agree with the spaniards - nothing like the ones here and neither is the chocolate. Should have just called them 'fried doughnuts with chocolate sauce'.

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  • Binder photo Minerva

    14 June 2012

    Minerva commented on this recipe

    You can put your own recipes on this site. If you know a better one, why dont you add it? (unless its top secret ;)?) I would love to get the recope from someone who knows the authentic thing.

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  • Binder photo SarahP72

    18 June 2012

    SarahP72 commented on this recipe

    I agree with the other users, perhaps you could share your recipe for churros? This recipe may not be authentic but without the real version we'll never know how to make them properly!

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  • Binder photo freshCream

    03 January 2013

    freshCream commented on this recipe

    I've researched online and yes, this is nothing like the real thing. The best recipe I have found that sounds genuine is at the Channel 4 website (just Google it). However, that is not to say that people cant make their own variations such as this recipe where orange zest has been added. That would be so zingy with the chocolate dip. Personally I prefer my churros without any chocolate, just a sprinkle of cinnamon and sugar and they're good to go! Mmm, I think I'll go and make some right now. :D

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  • Binder photo freshCream

    03 January 2013

    freshCream commented on this recipe

    Just to add, the dough above is actually for profiteroles, and all they've done is deep fry it and call it churros. If you did want to add the zest, best to add it with the flour, not after its all been mixed up into a solid mass.

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  • Binder photo Lady B

    13 April 2013

    Lady B rated and commented on this recipe

    5 stars

    Beautiful, Great recipe tried it without adding the zest but nice to know you can have a go at experimenting with flavours which i wouldn't have even thought of. Thank You x

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

Ready in 1 hr 15 mins

Ingredients

  • 100g unsalted butter , diced
  • 175g plain flour
  • ¼ tsp baking powder
  • 3 large eggs , beaten
  • 1 tsp orange flower water (optional)
  • grated zest from ½ orange
  • sunflower oil , for frying
  • golden caster sugar , for sprinkling

DIPPING SAUCE

  • 150g dark chocolate
  • 150ml double cream
  • 1 tsp unsalted butter , softened
  • 1 cinnamon stick
  • 1 tbsp dulce de leche
  • 1 tsp vanilla extract
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PER SERVING

717 kcalories, protein 8.3g, carbohydrate 49.7g, fat 55.3 g, saturated fat 23.9g, fibre 1.6g, salt 0.19 g

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