Crunchy Sweet Churros

Crunchy Sweet Churros


Servings 6
Time Needed Prep
Ingredients 18
Difficulty Easy

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  • Churros
  • 1 250 Millilitre Water
  • 1 100 Gram Salted Butter
  • 1 cup Plain Flour
  • 2 Eggs
  • To toss in:
  • 1 cup Caster Sugar
  • 1 tbsp Cinnamon
  • For frying:
  • 1 2 Litre Vegetable Oil
  • Dulce de Leche
  • 1 350 Gram Sweetened Condensed Milk
  • 1 40 Gram Butter
  • 1 tbsp Golden Syrup
  • 1/4 cup Brown Sugar
  • Chocolate sauce
  • 1/2 cup Thickened Cream
  • 1 400 Gram Milk Or Dark Chocolate Melts

Nutrition Information

Qty per
452g serve
Qty per
Energy 1102cal 244cal
Protein 8.1g 1.8g
Fat (total) 104g 23g
 - saturated 44g 10g
Carbohydrate 40g 9g
 - sugars 34g 7g
Dietary Fibre 1.52g 0.34g
Sodium 597mg 132mg

Nutritional information does not include the following ingredients: , , , ,

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

Untitled 4 1 | Stay at Home



  1. Place water and butter into a small saucepan, bring water to the boil.

  2. 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.

  3. 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.

  4. Whilst mixture is cooling make the chocolate and Dulche de Leche sauce.

  5. Dulche de Leche: Place all ingredients into a small saucepan, stir until sugar dissolves and simmer on a low temperature for 6-8 minutes.

  6. 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.

  7. Once churros mixture has cooled, place into a bowl and turn onto a slow speed. Add egg mixture slowly until well combined.

  8. 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.

  9. Whilst the oil is heating, place sugar and cinnamon into a bowl. Line a plate with paper towel.

  10. Fit a piping bag with a star tube. Place half of the churros mixture into a piping bag.

  11. 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.

  12. Remove the churros from oil with tongs and place onto paper towel. From the paper towel, place into sugar and toss to coat churros.

  13. Repeat step 9 until you have no mixture left.

  14. Pour sauces into separate bowls, serve churros on a plate and allow people to dip their own churros into sauce.

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

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