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Churros Y Chocolate

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe comes from Mexican Food Made Simple - many thanks to Thomasina Miers for her kind permission to reproduce this recipe for everyone to try!

This recipe comes from Mexican Food Made Simple - many thanks to Thomasina Miers for her kind permission to reproduce this recipe for everyone to try!

Ingredients

Serves: makes 16 long sticks

Metric Cups

For the Churros

  • 90 grams caster sugar
  • 1 tablespoon ground cinnamon
  • 125 grams plain flour
  • 125 grams self-raising flour
  • 1 pinch of sea salt
  • 2 tablespoons olive oil
  • 1 litre sunflower oil (for frying)

For the Chocolate Sauce

  • 200 grams dark chocolate (roughly chopped)
  • 50 grams milk chocolate (roughly chopped)
  • 2 tablespoons golden syrup
  • 300 millilitres double cream

For the Churros

  • 3⅙ ounces superfine sugar
  • 1 tablespoon ground cinnamon
  • 4⅖ ounces all-purpose flour
  • 4⅖ ounces self-raising flour
  • 1 pinch of sea salt
  • 2 tablespoons olive oil
  • 1⅘ pints vegetable oil (for frying)

For the Chocolate Sauce

  • 7 ounces bittersweet chocolate (roughly chopped)
  • 1¾ ounces milk chocolate (roughly chopped)
  • 2 tablespoons golden syrup or light corn syrup
  • 11 fluid ounce heavy cream

Method

Churros Y Chocolate is a community recipe submitted by webmistress and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the sugar and cinnamon together and set aside.
  • Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.
  • Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
  • In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
  • Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.
  • Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the chocolate sauce and pour into little cups for dipping with the churros.
  • Mix the sugar and cinnamon together and set aside.
  • Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup or light corn syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.
  • Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
  • In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
  • Fill a large, heavy bottomed saucepan with the vegetable oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.
  • Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the chocolate sauce and pour into little cups for dipping with the churros.
  • Additional Information

    Devour this plain or stuffed with chocolate sauce - either way, they are the most decadent thing you could wish for.

    Devour this plain or stuffed with chocolate sauce - either way, they are the most decadent thing you could wish for.

    Tell us what you think

    What 3 Others have said

    • This is a really good churros recipe. If you don't want to bother with the chocolate sauce, churros are just as delicious dunked into a cup of hot chocolate, as in Spain, or even in a cup of coffee.

      Posted by elcampellomerrily on 8th August 2014
    • This recipe is best ever with the right texture of Churros that should be. Thank you very much

      Posted by Jubjaeng on 1st May 2014
    • I made these on Sunday and boy are they GOOD! So easy to make, a little messy but thats half the fun. Seriously yummy, you must give it a try. I didn't do the chocolate sauce as I didnt have the ingredients so I melted down some chocolate and hazlenut spread instead, it was outrageously sweet. Next time won't bother with a dip of any kind as they are good enough on their own.

      Posted by Bears Mummy on 16th July 2012
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