Step 1Gently melt butter with 300ml water in a medium pan. Once melted, turn up heat and bring to the boil. As soon as it is boiling, take pan off the heat and add flour and ½tsp fine salt in one go. Beat vigorously with a wooden spoon until mixture comes away from sides of pan. Transfer to a large bowl and leave until just warm.
Step 2Using a handheld electric whisk, gradually beat eggs into flour mixture (have patience, it will come together with beating) – the finished batter should be thick, glossy and shiny and drop off a spoon reluctantly when tapped lightly on side of bowl. Scrape into a piping bag fitted with a Wilton 2D or similar star-shaped nozzle.
Step 3Line a baking tray with scrunched-up kitchen paper. Next, in a shallow bowl, mix sugar and cinnamon. Set aside.
Step 4Fill a large heavy-based pan around ⅓ full with oil and heat to 190°C. Carefully squeeze a rough 10cm length of batter into the hot oil, snipping it off at the nozzle with scissors. Repeat a few more times depending on size of pan (about 5 churros at a time). Cook (moderating heat under pan to keep oil at temperature), turning occasionally, until golden. Remove churros with a slotted spoon on to the kitchen paper to absorb extra oil, then roll in cinnamon sugar. Repeat process with remaining batter.
Step 5Meanwhile, make chocolate sauce. Melt together all ingredients in a pan over medium heat until combined and glossy. Decant into small bowls and serve with the churros.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
