churros recipe

If you haven't tried traditional Spanish churros, you haven't yet experienced real authentic heaven. The chocolate sauce is creamy and silky, and the churros are warm, crunchy, crispy and soo delicious. 

Ingredients

  • Sugar (215g)
  • Ground cinnamon (2 tsp)
  • Groundnut oil (1 1/2 litres + 2 tbsp extra)
  • Ground sea salt (1/2 tsp)
  • Vanilla extract (1/2 tsp)
  • Water (500ml)
  • Plain flour (240g)

For the chocolate dip

  • Milk (185ml)
  • Sugar (40g)
  • Vanilla extract (1/2 tsp)
  • Dark chocolate (100g)

Method

To begin making your chocolate sauce add all of the ingredients for the dip into one small saucepan. Cook on low heat until melted and smooth, remove once melted and pour into a serving bowl. 

Mix together 115g of sugar and the cinnamon and sprinkle into a large pan. Get yourself a piping bag, put the nozzle of your choice in and lightly grease the inside of the bag. Pour the 1 1/2 litres of oil into a large deep saucepan, heat the oil until a wooden spoon inserted sizzles. 

In a saucepan, mix together the sugar, remaining 100g of sugar, 2 tbsp of oil, salt and vanilla extract. Put on a high heat and bring to a boil, stir to dissolve the sugar, remove from the heat and add in the flour and vigorously stir until you have a thick gloopy dough, spoon into your piping bag. 

Pipe churros one at a time into the hot oil, cutting the dough when you have your desired size. Cook in the oil for around 8 minutes until golden brown, remove with a slotted spoon and place onto kitchen paper to remove most of the oil. When still hot, put into the cinnamon sugar and roll around, put into a serving dish with the chocolate sauce. Continue to do this method until you have no dough left, serve and enjoy, simple, easy and soo tasty you'll want to keep making them. 

Up Next: Traditional Italian hot chocolate

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