By admin
30 March 2015

Dorah Sitole

Serves: 8

Cooking time: 30 minutes


  1. Oil for deep-frying
  2. 100 g (½ cup) sugar
  3. 10 ml (2 teaspoon) ground cinnamon
  4. 55 g butter
  5. 190 ml (¾ cup) water
  6. 10 ml (2 teaspoons) sugar
  7. 120 g (1 cup) cake wheat flour
  8. Rind of 1 orange
  9. 2 ml (¼ teaspoon) ground nutmeg
  10. 4 eggs
  11. 250 ml (1 cup) milk (chocolate sauce)
  12. 3 ml (½ teaspoon) chili flakes (chocolate sauce)
  13. 3 ml (½ teaspoon) nutmeg (chocolate sauce)
  14. 6 whole cloves (chocolate sauce)
  15. 1/2 cinnamon stick (chocolate sauce)
  16. 25 g (¼ cup) cocoa powder (chocolate sauce)
  17. 200 g dark chocolate (chocolate sauce)


  1. Mix sugar and cinnamon together in a large shallow bowl, and set aside.
  2. Combine butter, water and sugar in a large saucepan and bring to a boil. Lower to medium heat and add flour, orange rind and nutmeg, stirring until mixture comes away from the pan and forms a ball.
  3. Transfer dough to a bowl and allow to cool completely. Whisk in the eggs, 1 at a time, until it becomes a smooth batter.
  4. Transfer mixture into a large piping bag fitted with a large star nozzle.
  5. In a deep saucepan, heat oil to high.
  6. Working in batches, carefully pipe 10 cm long strips directly into the hot oil. Fry until golden, turning if necessary, for about 2 to 3 minutes. Remove with tongs and drain on paper towels.
  7. Transfer the Churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm, dipped into chocolate sauce.
  8. For the chocolate sauce: Warm the milk and infuse with all the spices for 20min. Strain out the spices and return the infused milk to the pan with the cocoa powder and melt the chocolate gently into the milk.
  9. Tip: hese Spanish fritters are best eaten on the day they are made! M