Churros Recipe

Crispy, golden churros coated in cinnamon sugar, perfect for dipping in rich chocolate sauce. These Spanish-style treats are great for parties or dessert, and reheat well in the oven. The batter is simple, thick and sticky, making it easy to pipe or drop into hot oil.

Instructions

1. 1

   Combine sugar and cinnamon in a shallow bowl for coating, set aside.

2. 2

   Mix flour, baking powder, and salt in a bowl. Add oil and boiling water, stir until a thick, sticky batter forms.

3. 3

   Transfer dough to a piping bag fitted with an 8mm / 1/3" star tip. Set aside while heating oil.

4. 4

   Heat 5cm / 2" of oil in a small pot, wok, or deep skillet to 170°C / 340°F. Test with a small bread cube – it should turn golden in 20 seconds.

5. 5

   Pipe 15cm / 6" lengths into hot oil, snip with scissors. Fry 3–4 pieces at a time, 2–3 minutes, turning occasionally until golden and crisp.

6. 6

   Drain churros on paper towels, then roll in cinnamon sugar. Serve hot with chocolate sauce.

7. 7

   Chocolate sauce: Microwave chocolate and cream in 30-second bursts, stirring between, until smooth. Let cool 5 minutes to thicken slightly.

Recipe Notes

• Makes about 12 churros 15cm / 6" long, or 20 shorter ones.

• If no piping bag, drop small dollops of dough into oil for churros doughnut balls.

• Use plain flour for proper texture; self-raising flour is not suitable.

• Chocolate for cooking is required for proper melting; regular eating chocolate may not melt correctly.

• To make ahead, do not coat in sugar. Cool completely, store airtight, reheat in oven 180°C/350°F for 5 minutes before coating.

• Batter adjusts with humidity or altitude: add a little flour if too sloppy, or water if too dry.