Every month I have a friend over for dinner and baking and normally he will text me and saying what he wants to bake. This month was no different, he messages and asks if I have a churro machine which means I know exactly what he wants to make.

CHURROS! I was so down to make these that it was a massive yes. This recipe is super easy to make and makes the best churros ever in my opinion. They are crispy on the outside but beautifully fluffy on the inside. You have to have some kind of dipping sauce with churros whether that is chocolate sauce or maybe even caramel sauce or both!

There is a miss conception on where Churros actually came from because a lot of people believe they come from Mexico but they actually originate from Spain. They are a choux pastry dough that is then piped into hot oil. Churros can actually be eaten anytime of the day and its quite traditional to eat these for breakfast which I will admit I am quite down for.

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Churros

Hot, Crispy and Fluffy Churros

Course desserts

Cuisine Spanish

Keyword Baking, chocolate, churros

Prep Time 10

Cook Time 15

Total Time 25

Servings 20 Churros

Ingredients

Churros

150 g Plain Flour
1 tsp Baking Powder
1 tbsp Vegetable Oil
250 ml Boiling Water
½ tsp salt
500 ml Vegetable Oil Frying

Coating

55 g Caster Sugar
1 tsp cinnamon

Chocolate Sauce

100 g Chocolate Milk or Dark
125 ml Double Cream

Instructions

Sugar Coating

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

Churros

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.
Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.
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.
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.
Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce.

Chocolate Sauce

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.

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Churros