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How to Make Churros

Churros are a popular sweet Spanish delicacy made from choux pastry. The heavenly batter is deep fried, covered in cinnamon sugar, and then served with melted chocolate. Delicious. These hot and gooey, doughnut-like sticks are perfect for anyone with a super sweet tooth. Better yet, it’s so easy to make this moreish Hispanic snack – but beware; they’ll most definitely disappear from your plate in an instant!

Churros Ingredients:

  • 1 tsp of Baking Powder
  • 125g of Plain Flour
  • 50g of Caster Sugar
  • 2 tsp of Ground Cinnamon
  • 15ml of Olive Oil
  • 500ml of Vegetable Oil (for deep frying)
  • 250ml of Boiled Water

Chocolate Sauce Ingredients:

  • 2tbsp of Golden Syrup
  • 100g of Dark Chocolate
  • 150ml of Double Cream
  • 25g of Milk Chocolate


  • Shallow Dish
  • Heavy-Based Saucepan
  • Small Saucepan
  • Mixing Bowl
  • Piping Bag
  • Star Shaped Nozzle
  • Scissors
  • Spatula, Slotted Spoon or Tongs
  • Baking Tray
  • Kitchen Roll

METHOD: Sweet and Crispy Coated Churros

  1. Mix the cinnamon and sugar together in a wide, shallow dish, and then set it aside; you’ll need this ready to cover the churros once they’re cooked.
  2. To make the chocolate dipping sauce, gently melt all the ingredients together in a heavy-based saucepan. Once the chocolate has melted and all ingredients are combined, take it off the heat and set it aside in a warm place, ready for later.
  3. To make the churros batter, mix the flour and baking powder together in a mixing bowl, then beat in the olive oil and boiled water. Mix until you have a soft, warm dough. Leave this to rest for approximately 10 minutes while you heat up the frying oil.
  4. Fill a small saucepan with vegetable oil, about a third of the way up. Keep an eye on your pan at all times; once you think the oil is hot enough, test it with a cube of bread. If it browns and fries in 30 seconds, it’s time to start cooking the churros!
  5. Prepare a piping bag with a star shaped nozzle, and then fill it with the churros mixture. Squeeze out 4cm - 5cm lengths of dough into the hot oil, and snip off the ends with scissors.
  6. Cook four churros at a time. Once they’ve crisped and turned golden brown, remove them with a spatula, a slotted spoon, or a pair of tongs. Transfer them onto a baking tray lined with kitchen paper, and then repeat the process until you’ve used up all the mixture.
  7. Once your churros are cooked, leave them to sit for between 5 and 10 minutes so they can set inside. One at the time, drop them into your prepared sugar and cinnamon mix; shake until they’re completely covered.
  8. Retrieve your sweet, gooey chocolate sauce, and then get dipping!