Name: Crunchy Sweet Churros
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 number 250 millilitre Water; 1 number 100 gram salted Butter; 1 cup Plain flour; 2 number Eggs; 1 cup Caster sugar; 1 tbsp Cinnamon; 1 number 2 litre Vegetable oil; 1 number 350 gram Sweetened condensed milk; 1 number 40 gram Butter; 1 tbsp Golden syrup; 1/4 cups Brown sugar; 1/2 cups Thickened cream; 1 number 400 gram Milk or dark chocolate melts

This Churros recipe is a must-try! Though deep-fried and definitely a sometimes food, this popular Spanish snack is such a treat! Traditionally they are eaten for breakfast (although we see them as a dessert food) and dipped in “champurrado” or in chocolate sauce and “dulce de leche.” Most Spanish cities have “churrerias” or cafes that cook and serve these tasty treat!

Crunchy Sweet Churros

Recipe by Stay at Home Mum

0.0 from 0 votes

Soft cookies with a hint of coffee flavor, dusted lightly with sugar. Sweet, aromatic, and perfect for pairing with your morning brew.

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Churros
1 number 250 millilitre Water
1 number 100 gram salted Butter
1 cup Plain flour
2 number Eggs
To toss in:
1 cup Caster sugar
1 tbsp Cinnamon
For frying:
1 number 2 litre Vegetable oil
Dulce de Leche
1 number 350 gram Sweetened condensed milk
1 number 40 gram Butter
1 tbsp Golden syrup
1/4 cups Brown sugar
Chocolate sauce
1/2 cups Thickened cream
1 number 400 gram Milk or dark chocolate melts

Directions

Place water and butter into a small saucepan, bring water to the boil.
Whilst the water and butter comes to the boil. Whisk the eggs and set up a bench top or stand mixer with the paddle or double hook attachment.
As the water has boiled, remove from the heat and add the flour. Stir until the mixture is a ball and comes off the sides. Set aside for a few minutes to cool.
Whilst mixture is cooling make the chocolate and Dulche de Leche sauce.
Dulche de Leche: Place all ingredients into a small saucepan, stir until sugar dissolves and simmer on a low temperature for 6-8 minutes.
Chocolate sauce: Place a small saucepan with 400ml of water to boil. Place chocolate and cream into a small bowl on top of the saucepan with water, stir regularly until chocolate melts.
Once churros mixture has cooled, place into a bowl and turn onto a slow speed. Add egg mixture slowly until well combined.
Place oil into a medium saucepan (it should be 6-8cm deep). Heat to approximately 160°C (you can use a temperature probe, or test the oil with a small piece of the churros mixture). It should rise to the top and bubble.
Whilst the oil is heating, place sugar and cinnamon into a bowl. Line a plate with paper towel.
Fit a piping bag with a star tube. Place half of the churros mixture into a piping bag.
Pipe 10cm lengths of the churros mixture into the oil (cut the churros from the piping bag with scissors). Fry for 1-2 minutes (or until golden) and turn the churros.
Remove the churros from oil with tongs and place onto paper towel. From the paper towel, place into sugar and toss to coat churros.
Repeat step 9 until you have no mixture left.
Pour sauces into separate bowls, serve churros on a plate and allow people to dip their own churros into sauce.

Notes

For this mixture you will need a strong piping bag to get the star shaped churros.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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