Churros with chocolate dipping sauce

Churros

Name: Churros
Total time: 1 h
Yield: Makes about 20 churros
Cuisine: Spanish
Ingredients: 50g butter melted; ½ tsp vanilla extract; 250g plain flour from a new bag (essential for absorbing the liquid); 1 tsp baking powder; about 1 litre sunflower oil; a few chunks of bread; 200g dark chocolate not too bitter, broken into chunks; 100ml double cream; 100ml whole milk; 3 tbsp golden syrup; ½ tsp vanilla extract if you have some; 100g caster sugar; 2 tsp cinnamon

Alice Shields

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Makes about 20 churros

More effort

Total time: 1 hr

A star rating of 3.8 out of 5.80 ratingsRate

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Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent homemade dark chocolate sauce.

Freezable (sauce only)

Egg-free

Nut-free

Vegetarian

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Alice's tips for the perfect churros:

Churros are best enjoyed fresh after frying, but if I'm entertaining, I make the chocolate dipping sauce in advance and gently reheat it just before serving. You could also serve the churros with dulce de leche or salted caramel sauce for an equally delicious alternative.
If you like a bit of extra flavour, try adding a pinch of orange zest to the dough or a splash of orange liqueur to the chocolate sauce for a subtle citrus twist.
I always coat the churros in cinnamon sugar while they're still warm. The sugar sticks much better, giving every bite that classic crisp, sweet finish.
I like to pipe the churros straight into the hot oil, cutting the dough with scissors as I go. Frying them in small batches helps them cook evenly and keeps the oil at a steady temperature.
It's important to take care when cooking with hot oil - read our guide on how to deep-fry safely to avoid accidents in the kitchen.

Ingredients

Nutrition

Units:

MetricUS

50g butter

melted
½ tsp vanilla extract
250g plain flour

from a new bag (essential for absorbing the liquid)
1 tsp baking powder
about 1 litre sunflower oil
a few chunks of bread

For the sauce

200g dark chocolate

not too bitter, broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
½ tsp vanilla extract

if you have some

For the cinnamon sugar

100g caster sugar
2 tsp cinnamon

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Nutrition: per churro with sauce

kcal185
fat9.6g
saturates5g
carbs22.4g
sugars13.7g
fibre0.9g
protein2g
salt0.2g

low

Method

step 1

Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
step 2

Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
step 3

Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
step 4

Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
step 5

Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.
To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.

Alice Shields

Alice is the Acting Food Editor at Good Food and a London-based food writer, editor and recipe developer. After training as a pastry chef and working in professional kitchens, she developed recipes and food content for leading publications including Jamie magazine and Good Housekeeping. She is particularly passionate about baking bread, is a strong pasta enthusiast and lover of chocolate fondant. See more of Alice's recipes

Front facing headshot of Alice Shields, Good Food's acting food editor

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A star rating of 3.8 out of 5.80 ratings

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