Who doesn’t love churros to dip into chocolate? This recipe is made with pantry staples so it's easy to put together.

Prep: 10 MINS
Cook Time: 30 MINS
Serves: 4-6


In a medium-sized saucepan, bring the water, butter, salt and the first measure of sugar to the boil.

Add the four and baking powder and mix vigorously with wooden spoon until the dough comes
together in a ball.

While the dough is still hot, put into a piping bag with a star-shaped nozzle.

On a baking tray, pipe out 10cm lengths of the dough.

Heat the oil in a medium-sized saucepan to 170°C (or use a deep fryer).

Add the piped lengths of dough in batches and cook for 3-4 mins or until golden.

Drain well on paper towels.

Combine the sugar and cinnamon in a dish and dredge the churros ensuring that all parts of the churros are covered

For the chocolate sauce:

Heat the butter and cream to boiling point, put into a bowl add the chopped chocolate and stir until the chocolate is melted and glossy. Stir through the brandy if using.


2 cups water
2 tablespoons butter
Pinch salt
4 teaspoons sugar
2 cups plain four
4 teaspoons baking powder
Sunfower oil for frying
½ cup sugar
1 tablespoon ground cinnamon
Equipment: Piping bag

For the chocolate sauce:
Knob butter
1 cup cream
150 grams dark chocolate, cut into chunks
2 tablespoons brandy (optional)

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