Churros with Chocolate Sauce

Name: Churros with Chocolate Sauce
Ingredients: 200 g (7oz) plain flour; 150 g (5oz) caster sugar; 1 tsp. baking powder; 1½ tbsp olive oil; Vegetable oil, to deep fry; 1 tsp. ground cinnamon; 100 g (3½oz) plain chocolate, chopped; 1½ tbsp golden syrup; 125 mL (4fl oz) double cream

These fried Spanish pastries taste like doughnuts but are simpler and quicker to make.

By The Good Housekeeping Cookery TeamPublished: 08 June 2017

Jump to recipe

Food, Cuisine, Finger food, Fried food, Dish, Tableware, Ingredient, Deep frying, Fast food, Serveware,

Advertisement - Continue Reading Below

Ingredients

For the churros

200 g (7oz) plain flour
150 g (5oz) caster sugar
1 tsp. baking powder
1½ tbsp olive oil
Vegetable oil, to deep fry
1 tsp. ground cinnamon

For the chocolate sauce

100 g (3½oz) plain chocolate, chopped
1½ tbsp golden syrup
125 ml (4fl oz) double cream

Directions

1. Step 1
  Put flour, 60g (2½oz) of caster sugar and the baking powder into a bowl. Stir to combine. Beat in olive oil and 250ml (8fl oz) freshly boiled water from the kettle. Keep mixing until dough is combined, warm and sticky. Set aside.
2. Step 2
  One-third fill a large pan with vegetable oil and heat up to 175°C.
3. Step 3
  While the oil is heating, mix the remaining sugar and the cinnamon on a lipped plate.
4. Step 4
  When the oil is ready, fill a piping bag fitted with a 5mm (¼in) star nozzle with dough. Working in batches (about five at a time), carefully squeeze a rough 10cm (4in) length of dough into the hot oil, snipping it off at the nozzle with kitchen scissors. Cook, turning occasionally with a metal slotted spoon, until churros are golden. Lift out on to a baking sheet lined with kitchen paper, then toss in sugar mixture and stack on a serving plate. Repeat with remaining dough.
5. Step 5
  When the last batch of churros is cooking, put all the ingredients for the chocolate sauce into a pan and gently melt together over a low heat. Serve churros with the warm chocolate sauce.
  
  Jam filled doughnuts recipe
  
  Easy chocolate cupcakes recipe
  
  Lemon drizzle cake
  
  Jaffa cake brownies

Test with bread

If you don't have a suitable thermometer, test oil temperature by adding a cube of bread - the oil is ready when bread sizzles to a golden brown in about 30sec.

Per Serving:

Calories: 185
Total carbs: 26 g
Sugars: 16 g
Total fat: 9 g
Saturated fat: 4 g

What to read next

The Good Housekeeping Cookery Team

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”!).

Watch Next