This week’s challenge: Churros and Chocolate

My mum and I have been trying to challenge ourselves with baking recently. Last week it was with flooding. This week, we decided to try our hand at churros.

Surprisingly, they were not that difficult. Without the help of a second person however, they will require some degree of organization. There are a lot of recipes out there for churros, but we settled on THIS one from BBC GoodFood, which did not require any eggs.

Start to finish, the process took about an hour. With all the dry ingredients (flour, baking powder, salt) in a medium sized bowl and waited for the kettle to boil, to add the hot water, melted butter and vanilla extract to the bowl.

Mixing the ingredients quickly with a wooden spoon as detailed in the recipe proved to be a slight challenge. These ingredients combine to form a very wet batter and it sticks to everything. Apparently, it should look that way.

Anyway, while the dough rested for 10-15 minutes, I started on the chocolate dipping sauce. Using the quantities for the sauce listed in the recipe makes a lot of dip. I would suggest halving the quantities or be left with a lot leftover. The dipping sauce was very east to make. Combine all the ingredients (dark chocolate, whipping cream, milk, vanilla extract and golden syrup) in the pot and start stirring until it has a really nice sheen to it.

At this point, I was glad there were two people working on the churros because, while I worked on the sauce, my mum started piping the dough into the deep fryer to get them cooking.

With the chocolate sauce well combined and sitting on low heat, I started running around to track down the caster sugar and cinnamon. As the churros were coming out of the deep fryer, I started sprinkling them with a light coating of the sugar/cinnamon mixture.

They’re best fresh, so we poured the chocolate into a decent sized bowl (because there’s that much sauce) and started to eat. They’re delicious and were really quite easy to make.


If I was alone and making these, I would have the sugar/cinnamon mixture ready to go before I started the chocolate sauce. I would also have the chocolate sauce totally done before I set out frying the churros. These are just suggestions, so that you can enjoy the churros while they are hot and at their best.

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