Cinnamon-sugar churros with chocolate-liqueur sauce

Recipe from: 10 September 2015
recipe, sweet, treat

Ingredients 10
Servings 6
Time 00:15


  • 125
  • 250
    self-raising flour
  • 10
    ground cinnamon
  • 3
    large eggs
  • 125
  • sunflower oil for deep-frying
  • SAUCE:
  • 100
    dark chocolate
  • 125
  • 50
    Kahlúa or other coffee liqueur (optional)


Heat the butter in a saucepan with 250ml water and 2ml salt. Add the self-raising flour and half the cinnamon and stir vigorously over a low heat until the mixture forms a ball. (This will take about one minute.) Remove from the heat and use a wooden spoon to stir in all the eggs at once. Add 50ml sugar and keep stirring until smooth.

Heat enough sunflower oil for deep-frying in a saucepan over a medium heat. Spoon the cinnamon mixture into a piping bag with a large star tip and squeeze 12cm strips into the hot oil. Fry three or four strips at a time until golden brown on all sides, turning once during frying. (This should take about two minutes per side.) Remove from the oil and drain on paper towels. Mix the remaining sugar and cinnamon, and sprinkle it over the hot churros.


Place the chocolate, cream and liqueur, if you are using it, into a glass bowl. Heat it over a saucepan of simmering water and stir until the chocolate has melted and the mixture is smooth. Serve it with the hot churros, for dunking.

Text and image source: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: sweet  |  recipe  |  treat

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.