I am obsessed with Churro!! Great party food because they reheat well in the oven. If you don’t have a piping bag, just drop little dollops of dough in the oil and make churros doughnut balls!

Ingredients

Cinnamon Sugar Coating

▢1/4 cup caster / superfine sugar
▢2 tsp ground cinnamon

Churros
▢1 cup flour, plain / all purpose (Note 1)
▢1 tsp baking powder
▢Pinch of salt
▢1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
▢1 cup boiling water
▢2 cups+ vegetable or canola oil , for frying

Chocolate Sauce

▢1/2 cup dark chocolate or semi sweet chocolate chips (Note 2)
▢1/2 cup thickened / heavy cream (heavy cream)

Instructions

1. Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.

2. Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just
combined – it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.

3. Piping bag: Transfer dough into a piping bag with a 8mm / 1/3″ star tip nozzle. Set aside
while oil heats.

4. Heat oil: Heat 5cm / 2″ oil over medium high in a small pot, wok or small but deep skillet
(Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.

5. Pipe & snip: Pipe 15cm / 6″ lengths of dough into the oil, snipping with scissors (snip close
to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.

6. Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.

7. Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!

Chocolate Sauce:

1. Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until
smooth. Set aside for 5 minutes to cool and thicken slightly.

Notes

Makes about 12 x 15cm/6″ long ones, or 20 shorter ones.

1. Flour – Use plain / all purpose flour, not self raising flour.

2. Chocolate – Make sure you get chocolate for cooking (ie from baking aisle), not chocolate for
eating! It melts properly.

3. Deep frying – In the video, I use a smallish pot which is large enough to make churros around
17 cm / 7″ long. To use minimal oil, the best is to a wok (because the shape means you can use less
oil for the same surface area for frying). A deep small skillet also works great.

4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in airtight container
(not in fridge). It will go soft. Reheat in 180C/350F oven for 5 minutes or until crisp, then roll in
sugar.

5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It
isn’t needed – the coating adds loads of sweetness, not to mention the dipping sauce!

6. Recipe source – This is a recipe by Nigella Lawson that I found online but no longer seems to be
available. There is a version on Food Network but the ingredient measurements are slightly
different and I found it does not work as well, (dough too sloppy) so I have stuck to the original
recipe that I am grateful I printed out to save in my recipe folder!

7. Different Measures in Different Countries – Measuring spoons and cups differ slightly
between some countries. The difference is quite small so it does not affect most recipes, but for
baking recipes, it usually does matter. For all recipes on my site, where the difference does matter,
I specifically provide different measures depending on where you are located, like for my Oatmeal
Raisin Cookies. For this Spanish Churros, the measures specified in the ingredients will work
whichever country you are in.
If you are in a high altitude or very humid tropical area, you may find the dough is sloppier than
what you see in the video. In which case, just adjust by adding a touch more flour. And vice versa if
your dough looks too dry.

8. No nutrition today. Because it’s deep fried and I don’t know how to calculate it. But I do know
the calorie count is higher than a celery stick. 😉