Churros

Name: Churros
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 50g Butter; 1/2 teaspoon Vanilla Extract; 250g Plain Flour; 1 teaspoon Baking Powder; 1 L Sunflower Oil; 2 chopped Bread; 200g Dark Chocolate; 100 ml Double Cream; 100 ml Milk; 3 tablespoons Golden Syrup; 100g Caster Sugar; 2 teaspoon Cinnamon

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Serves 5 796 kcal per serving Prep 20 min Cook 15 min

Ingredients

50g Butter
1/2 teaspoon Vanilla Extract
250g Plain Flour
1 teaspoon Baking Powder
1 L Sunflower Oil
2 chopped Bread
200g Dark Chocolate
100 ml Double Cream
100 ml Milk
3 tablespoons Golden Syrup
100g Caster Sugar
2 teaspoon Cinnamon

Instructions

Bring the kettle to the boil and measure 300 ml boiling water into a jug. Add the melted butter and vanilla extract and stir to combine.
Sift the flour and baking powder into a large bowl with a generous pinch of salt. Make a well in the centre, pour in the hot liquid and quickly mix with a wooden spoon until you have a thick, smooth dough. Cover and rest for 10–15 minutes.
To make the chocolate sauce, place the dark chocolate, double cream, milk and golden syrup in a saucepan. Heat gently, stirring occasionally, until smooth and glossy. Keep warm.
Mix the caster sugar and cinnamon together and line a tray with kitchen paper. Pour the sunflower oil into a large deep pan, filling it no more than one third full. Heat until a cube of bread browns in 45–60 seconds.
Transfer the dough to a piping bag fitted with a star nozzle about 1.5–2 cm wide. Pipe 2–3 strips of dough directly into the hot oil, cutting them off with scissors. Fry in small batches until golden and crisp, keeping the oil at a steady temperature.
Remove the churros with a slotted spoon and drain on the prepared tray. Sprinkle with the cinnamon sugar while hot. Repeat with the remaining dough.
Toss the churros in any remaining cinnamon sugar and serve warm with the chocolate sauce for dipping.

Tips

The water and butter mixture must be at a rolling boil before you add the flour to ensure the starch gelatinizes correctly.
Let the dough cool for a few minutes before adding eggs (if using) so you don’t scramble them.
Use a kitchen scissors to snip the dough as it comes out of the piping bag for clean, uniform edges.

Variations

Filled Churros: Use a hollow piping tip to make thick churros, then inject with dulce de leche or Nutella.
Vegan Churros: Authentic Spanish churros are often vegan, made only with flour, water, and salt—no eggs or butter required.

Storage

Churros do not store well and become chewy very quickly. Always fry them fresh and serve within minutes.

Serving Suggestions

Serve with a thick, Spanish-style hot chocolate (so thick it’s almost a pudding) for dipping.
Roll in a mixture of superfine sugar and cinnamon while still glistening with oil.