Give these easy churros recipe a go, perfectly crispy crust and super fluffy on the inside! Paired with a delicious chocolate sauce.
- Makes40, Makes about
- Cook time40 minutes
- Prep time20 minutes, (+ cooling time)
Ingredients
- 80g butter, chopped
- 1 tbs caster sugar
- 1/2 cup (110g) caster sugar, extra
- 1 tsp ground cinnamon
- 3 Coles Australian Free Range Eggs
- Vegetable oil, to deep-fry
Chocolate sauce
- 100g dark chocolate, chopped
- 1 tbs brown sugar
- 1/2 cup (125ml) pouring (pure) cream
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Method
Step 1
Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat and stir in the flour. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and starts to come away from the side of the pan. Set aside for 10 mins to cool.
Step 2
To make the chocolate sauce, heat the cream and sugar in a small saucepan over low heat until hot. Remove from heat and add chocolate. Stand for 2 minutes. Stir until chocolate melts and mixture is smooth.
Step 3
Combine the extra sugar and cinnamon in a large shallow bowl. Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until the mixture is smooth and glossy. Transfer to a piping bag fitted with a 0.5cm fluted nozzle.
Step 4
Add enough oil to a large saucepan to come 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully pipe three 12cm lengths of dough into the oil, cutting the dough with kitchen scissors. Cook for 3 mins or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with the remaining dough.
Step 5
Serve churros warm with the chocolate sauce.
Churros recipe
Spanish shepherds, Portuguese sailors, Chinese village people and ancient Egyptians have all been credited with the sweet and delicious creation of Churros. The fried dough dessert is best known for its long, star-edged shape and is most often enjoyed coated in cinnamon and sugar, or dipped in melted milk chocolate. Spanish records from the 16th century speak of a sweet, fried dough and the name ‘Churro’ was likely derived from the ancient Iberian breed of sheep, known as churra, which had horns of a similar shape to the elongated dessert food. In today’s day and age, there are dessert houses and cafes across the globe dedicated to the beloved dish, served with ice cream, melted chocolate and a range of other sweet, delicious dips. This easy churros recipe will have you mastering the dessert in no time.
Perfect the process
When it comes to perfecting the process of homemade churros, there are a few tips to keep in mind. Firstly, ensure you have all the tools you need before you get baking. This includes a saucepan big enough to deep-fry the churros (or a deep fryer), tongs to ensure you can turn the churros so they cook evenly, a piping bag with a star or fluted tip, and a pair of scissors to quickly and neatly snip one churro from the next. Make sure the oil is hot before you drop in your first churro (test with a cube of bread as per the recipe), otherwise they will take much longer to cook and the texture will harden as they cool. On the other hand, if you have the oil too hot, the churros will overcook on the outside, while the inside will remain undercooked and doughy. Your best shot at success is to cut a small piece of the dough to test the oil before you really get frying.
Serve with success
The warm chocolate sauce for churros in this recipe is the ultimate pairing for the freshly fried dessert, but there are many ways to serve this beloved dish. A trio of dips including this milky chocolate sauce, a melted white chocolate and a caramel sauce is a sure fire way to impress guests, while simple ice cream and chocolate is also a popular choice. If you are feeling a little experimental, try your hand at loaded churros. Once you have fried the long pieces of dough, line them up on a serving dish and top each with a different sauce. Then add your choice of toppings such as candies, shaved chocolate or crushed nuts. Prefer to keep it super simple? A coating of cinnamon sugar when the churros are hot out of the pan will do the trick.
Now get cooking
If you’re on dessert duty for the next family dinner party, this recipe will help you to steal the show. Looking for more sweet sensations? Try this white chocolate mousse dessert with boozy berries for contrast next to the churros, or perhaps a banana and berry swirl frozen yoghurt.
FAQs
Churros recipe
- Makes40, Makes about
- Cook time40 minutes
- Prep time20 minutes, (+ cooling time)
Ingredients
- 80g butter, chopped
- 1 tbs caster sugar
- 1/2 cup (110g) caster sugar, extra
- 1 tsp ground cinnamon
- 3 Coles Australian Free Range Eggs
- Vegetable oil, to deep-fry
Chocolate sauce
- 100g dark chocolate, chopped
- 1 tbs brown sugar
- 1/2 cup (125ml) pouring (pure) cream
Description
Give these easy churros recipe a go, perfectly crispy crust and super fluffy on the inside! Paired with a delicious chocolate sauce.
Method
Step 1
Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat and stir in the flour. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and starts to come away from the side of the pan. Set aside for 10 mins to cool.
Step 2
To make the chocolate sauce, heat the cream and sugar in a small saucepan over low heat until hot. Remove from heat and add chocolate. Stand for 2 minutes. Stir until chocolate melts and mixture is smooth.
Step 3
Combine the extra sugar and cinnamon in a large shallow bowl. Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until the mixture is smooth and glossy. Transfer to a piping bag fitted with a 0.5cm fluted nozzle.
Step 4
Add enough oil to a large saucepan to come 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully pipe three 12cm lengths of dough into the oil, cutting the dough with kitchen scissors. Cook for 3 mins or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with the remaining dough.
Step 5
Serve churros warm with the chocolate sauce.