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Churros – The Baking Duck


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.



Hot, Crispy and Fluffy Churros
Course desserts
Cuisine Spanish
Keyword Baking, chocolate, churros
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 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


  • 55 g Caster Sugar
  • 1 tsp cinnamon

Chocolate Sauce

  • 100 g Chocolate Milk or Dark
  • 125 ml Double Cream


Sugar Coating

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


  • 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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