Churros & Hot Chocolate

My daughter and I have a particular weakness for these Spanish deep-fried sugar-coated donut-y treats. They certainly don’t tick any boxes for healthy, but they definitely tick the box for delicious. And even though you may need some experience in the kitchen to make them, there are so few ingredients, all pantry or fridge staples, that you may as well have a go. I dare say they look harder to make than they actually are. And the hot chocolate is a must, and will happily simmer away with the occasional stir while you get on with the churros.

*I didn’t keep count and they were disappearing fast, but I think I ended up with about twenty or so churros, at about 10 cm each. There is enough hot chocolate for four to six adults, depending on the serving/ mug size.


  • 100 unsalted butter, diced
  • 250 ml water
  • 150 g plain flour {all purpose, bakers, or strong will all do}, sifted
  • 3 {whole} eggs
  • oil for deep frying
  • 1/2 cup caster sugar
  • 1 tsp ground cinnamon

For the hot chocolate:

  • 200 g good chocolate {I used milk cooking chocolate, you could also use eating chocolate, dark or milk}, broken into squares
  • 1 litre milk {skim is probably better than full fat, as there is a lot of chocolate}
  • about 120 g caster sugar
  • 30 g cocoa powder

1. Bring the butter and water to the boil in a medium saucepan. Add the flour, then beat it all with a wooden spoon, quite vigorously, until it comes together into a smooth ball and pulls away from the sides easily.

2. Transfer the mixture to a mixing bowl, either the one for your stand mixer or similar. Using the beater, add the eggs slowly, one at a time until it’s incorporated before adding the next one. Beat on a medium speed for a couple of minutes until it is glossy.

3. Heat some oil in a saucepan for deep frying, medium to large in size is fine. Heat to 160 C. {Use a thermometer to check, as having the oil any hotter, say 180 or 190 C,  will brown the churros too quickly while the centre remains uncooked}. While the oil heats up spoon the batter into a piping bag fitted with a 2 cm star nozzle. Combine the rest of the caster sugar and cinnamon in a bowl.

4. When the oil is ready, pipe the batter into the oil, and cut into lengths with sharp kitchen scissors. Don’t over crowd the sauce pan, about four to five at a time should do it. Deep fry them for about five minutes a batch, until golden and cooked through. Drain on kitchen paper, then toss them through the combined caster sugar and cinnamon. Serve them hot, with a mug of hot chocolate.

For the hot chocolate:

Combine all the ingredients in a large saucepan, gently whisk to combine, then simmer over a low to medium-low heat until all the chocolate has melted, stirring gently from time to time. Keep on a low heat until ready to serve.

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