A Churro is a snack made out of fried-dough pastry. Churros are famous in South America, but also in countries like Spain, Portugal and France. In most of these countries, you can buy them on the streets. Churros can come plain, with chocolate sauce, dulce de leche or many other accompaniments.


  • 350 millilitres water
  • 50 grams of butter, melted
  • 1/2 teaspoon vanilla extract
  • 250 grams plain flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 litre sunflower oil
  • 200 grams dark chocolate, small chunks
  • 100 millilitre double cream
  • 100 millilitre whole milk
  • 3 tablespoons golden syrup
  • 1/2 teaspoon vanilla extract
Cinnamon sugar:
  • 100 grams caster sugar
  • 2 teaspoons cinnamon


In a medium saucepan, over medium heat, combine water, butter and vanilla extract until bubbling. Then remove the pan from the heat. Mix the flour with the baking powder and a pinch of salt. Add that mixture all at once to the liquid. Stir briskly with a wooden spoon until well mixed and lump-free. Rest for 15 minutes while you make the sauce.
Put all the sauce ingredients into a pan and let them gently melt together. Stir occasionally until you have a smooth shiny sauce. Keep warm on low heat.
Prepare a tray covered with kitchen paper and mix the caster sugar and cinnamon together.
Next scrape the dough into a pastry bag fitted with a star tip. Pour the oil into a deep saucepan (1/3 full of oil). Heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, snipping off each strip with a pair of kitchen scissors. Fry the strips (one after the other) until they are golden brown and crisp. After that sprinkle the cooked churros with cinnamon and sugar and serve them with the chocolate sauce, for dipping.

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