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Churros with chocolate dipping sauce

Churros

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A star rating of 4 out of 5.53 ratingsRate
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  • Preparation and cooking time
    • Total time
  • More effort
  • Makes about 20 churros

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)
Nutrition: per churro with sauce
HighlightNutrientUnit
kcal185
fat9.6g
saturates5g
carbs22.4g
sugars13.7g
fibre0.9g
protein2g
low insalt0.2g
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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

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

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.

RECIPE TIPS
COOKING WITH HOT OIL
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.

Goes well with

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A star rating of 4 out of 5.53 ratings
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