Ingredients
Cinnamon Sugar Coating
- 1/4 cup caster / superfine sugar
- 2 tsp ground cinnamon
Churros
- 1 cup plain / all purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
- 1 cup boiling water
- 2 cups+ vegetable or canola oil, for frying
Chocolate Sauce
- 1/2 cup dark chocolate or semi sweet chocolate chips
- 1/2 cup thickened / heavy cream
Instructions
- Prepare Cinnamon Sugar Coating: In a shallow bowl, mix together the caster sugar and ground cinnamon. Set aside for coating the churros after frying.
- Make the Batter: In a bowl, combine the flour, baking powder, and salt. Pour in the oil and boiling water, stirring immediately until a thick, sticky dough forms. The batter should be thick and gummy, not thin or watery.
- Prepare Piping Bag: Transfer the dough into a piping bag fitted with an 8mm (1/3 inch) star tip nozzle. Set aside while heating the oil.
- Heat Oil: In a small pot, wok, or deep skillet, heat 2 inches (5 cm) of vegetable or canola oil over medium-high heat to 170°C (340°F). Test readiness by dipping a small cube of bread; it should turn golden in about 20 seconds.
- Pipe and Fry Churros: Pipe 15 cm (6 inch) lengths of dough directly into the hot oil, snipping with scissors close to the surface to avoid splashes. Fry 3 to 4 churros per batch, making approximately 10 to 12 in total.
- Cook Until Golden and Crisp: Fry the churros for 2-3 minutes, turning occasionally to ensure even cooking and a golden crisp exterior.
- Drain and Coat: Remove churros with a slotted spoon onto paper towels to drain excess oil. While still warm, roll them in the prepared cinnamon sugar coating, then serve immediately.
- Make Chocolate Sauce: Place chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second bursts, stirring between each until smooth. Let cool for 5 minutes to thicken slightly before serving alongside the churros.
Notes
- Makes about 12 churros that are 15 cm (6 inches) long, or 20 shorter churros.
- Use plain/all-purpose flour, not self-raising flour for the dough.
- Use chocolate meant for cooking (baking chocolate), not eating chocolate, ensuring it melts properly.
- A wok is ideal for frying to minimize the amount of oil needed due to its shape, but a small pot or deep skillet also works well.
- To store churros, do not roll them in sugar. Allow to cool completely, store in an airtight container at room temperature (not refrigerated), and reheat in a 180°C (350°F) oven for 5 minutes or until crisp before coating in sugar.
- The batter does not include sugar because the cinnamon sugar coating and dipping sauce provide ample sweetness.
- This recipe is inspired by Nigella Lawson’s version, with slight adjustments for better dough consistency.
- Measuring cup and spoon sizes vary by country; the provided measurements are adjusted for universal use.
- If the dough is too sloppy for your climate (e.g., high altitude or humid tropical regions), add a little more flour to achieve the desired consistency.
- Nutrition facts are approximate due to deep frying and added toppings; the calorie count is higher than a celery stick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sweet
- Method: Deep Frying
- Cuisine: Mexican, Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 2 churros (approx. 50g)
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
