Churros (Mexican doughnuts)

By Drum Digital
15 July 2014

Deep-fried pastries that are moist and light on the inside and crunchy on the outside. As a bonus they’re dipped in chocolate ganache. Mmmm!

Makes 12

Preparation: 10 min

Cooking: 15 min

60 ml (¼ c) caster sugar

10 ml (2 t) cinnamon

200 ml flour

5 ml (1 t) baking powder

15 ml (1 T) oil

250 ml (1 c) boiling water

extra oil for deep-frying


225 g chocolate, chopped

250 ml (1 c) cream

20 g butter

  1. Mix the sugar and cinnamon and set aside.
  2. In a separate bowl mix the flour and baking powder, beat in the 15 ml (1 T) oil and the boiling water. Keep mixing until a sticky dough forms.
  3. Heat oil for deep-frying in a pot. Meanwhile spoon the dough into a piping bag with a large star nozzle and pipe short lengths of dough onto a tray, using scissors to snip the dough. Fry three at a time in the hot oil until golden brown.
  4. Remove with a slotted spoon and drain on kitchen paper.
  5. While still warm, roll the churros in the cinnamon sugar until well coated.

  • Chocolate ganache:

Put the chocolate in a heatproof bowl. Heat the cream in a small pot over medium heat and simmer for 3 minutes until almost boiling. Pour over the chocolate and allow to stand until the chocolate is soft. Add the butter and stir until smooth. Cool slightly and serve with the churros for dipping.

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