Churros are a delicious deep fried donut-like treat, rolled in cinnamon sugar and often dipped in chocolate or caramel sauce. I've had them many times in Spanish and Mexican restaurants and they never disappoint! Fried dough dipped in chocolate is always going to be pretty good really isn't it?!
Step by step...
I started by making the dough, I sieved plain flour and baking powder into a bowl.
I added a mixture of boiling water, melted butter and vanilla extract and beat it into a dough. Then I left it to rest for 15 minutes.
I prepared a bowl of caster sugar and cinnamon for rolling the churros in after frying.
I piped the churros out in long stick shapes using a star shaped nozzle. You can make them in any shape you like of course. I used a tip from Bake Off and kept them on pieces of baking paper as I put them in the fryer.
To fry the churros I used a deep fat fryer at 180C until they were golden brown, I turned them over during frying. To fry them, I used sunflower oil.
I did them in batches of three so the temperature in the oil would remain the same. When they were cooked I rolled them in the cinnamon sugar.
To make the chocolate sauce I melted dark chocolate with butter. Use the sauce immediately once made and getting dipping!
The churros were so moreish! As predicted, the combination of fried dough, a cinnamon and sugar coating, plus chocolate dip is absolutely delectable and keeps you reaching for more, and more, and more!
Recommended equipment & ingredients*
|Piping bags||Mixing bowls||Cooling rack|
|Kitchen scales||Sieve||Wilton 1M Piping nozzle|
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- 3 litres Sunflower oil
For the churro batter
- 250 g Plain flour
- 1 tsp Baking Powder
- 50 g Butter melted
- 350 ml Boiling water
- ½ tsp Vanilla extract
For the chocolate sauce
- 100 g Dark chocolate
- 35 g Butter
For rolling the churros in
- 100 g Caster sugar
- 2 tsp Cinnamon
- To make the churro batter, sieve the plain flour and baking powder into a bowl
- Mix the boiling water, melted butter and vanilla extract together, add it to the flour and beat it into a dough. Leave it to rest for 15 minutes
- Prepare a bowl of the caster sugar and cinnamon mixed together for rolling the churros in after frying
- Pipe the churros out onto baking paper into long stick shapes using a star shaped nozzle
- Fill your pan or deep fat fryer with the sunflower oil and heat to 180C. *Check your fryer for it’s maximum oil capacity and don’t fill a pan more than one third full of oil*
- Cut the baking paper around the piped batter and add the churros to the oil still on the paper, it will loosen off as they fry. Fry in batches of three untill golden brown, turn them during frying to ensure an even cook
- Tip the churros out onto kitchen paper, then roll them in the cinnamon sugar mixture
- To make the chocolate sauce melt the dark chocolate and butter together in a glass bowl in the microwave for 30 seconds, followed by 10 second bursts until fully melted together, stirring in between. Serve immediately