My Kitchen Stories

Easy Churros & Chocolate Sauce

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These Easy Churros & Chocolate sauce are a favourite of so many people for good reason. Eaten warm and dipped in sauce these Easy Churros are like hot pencil shaped doughnuts and they are amazing

Easy Churros

Yes Churros are pretty much long skinny doughnuts but the batter is a little more basic.

I have an incredible soft spot for doughnuts. I just can’t resist them. Years ago when I was an apprentice each morning we’d make cakes and scones and tarts and pies before all the customers piled in for morning tea. Right at the last moment we would start doughnut production dunking hundreds of them and rolling in cinnamon sugar. Those doughnuts were a yeasted batter but these churros are much more simple and that makes them very quick to make.

Doughnuts in a hurry. the best thing about Churros is they are long and when you dip them you get a lot of sauce!

It may also be a good one to make for the kids these holidays for a bit of a treat. It probably isn’t one for them to actually cook because of the hot oil, but they can crack eggs and they can roll them in cinnamon flecked sugar.  They are also pretty good for a crowd too.

Easy Churros & Chocolate Sauce

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Easy Churros
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Course Chocolate
Servings 6

Ingredients
Unit:
  • 1 cup water 250ml
  • 1 1/4 cup plain flour
  • 3 eggs 2 if very large
  • 1 pinch salt
  • 100 gm butter unsalted,
  • 200 gm caster sugar 1 cup
  • 20 gm cinnamon 1 Tablespoon
  • 750 ml vegetable oil 3 cups
  • 200 ml cream 3/4 cup
  • 100 gm dark chocolate good quality up to 70% chopped
  • 1/2 tsp Chilli or even salt for sprinkling on top optional

Instructions

  1. Put the butter water and salt into a small pot and heat until the butter is just melted. Stir in the flour and mix well to combine. Cool for a couple of minutes. Add the eggs one at a time mixing well. The batter will be quite stiff .
  2. Spoon the batter into a piping bag with a star tube .
  3. Prepare a flat plate with the sugar and cinnamon mixed together. This will be to roll the Churros in when cooked.
  4. Choose a low sided pot or deep fry pan. Put this on a medium heat. Test the temperature by dropping a small amount of dough into it and check if it bubbles.
  5. When the oil is ready begin to pipe long fingers of dough into the pan only a couple at a time. Once they are golden remove them with tongs and drain then put onto draining paper and then the sugar, shaking them to coat. Continue like this till the dough is finished.
  6. Warm the cream, take off the heat and stir in the chocolate till melted. Add a little more cream or milk if too thick

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