Churros with chocolate orange sauce

Kate Doran draws on memories of a trip to Seville for this gorgeous churros recipe, infusing the chocolate dipping sauce with a little orange zest as an ode to Seville’s most famous export.

First published in 2015
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When I first visited Spain on an exchange programme as a teenager, I was delighted to discover that they eat doughnuts – of a sort – for breakfast. Deep-fried, dusted in sugar and dipped in thick, velvety sauce, churros con chocolate are a particular Spanish delicacy that it’s well worth trying to recreate at home, especially as the autumn chill creeps in.

The best churros I’ve ever had were at a little café in Seville, piled up on a sheet of greaseproof paper and served alongside a pot of bittersweet chocolate so thick that each individual churro stood up in it. Here I’ve added a little orange to the sauce as a nod to the beautiful Seville orange trees that surrounded us as we ate.

For perfect churros you’ll need a piping bag and star-shaped nozzle, a deep-sided pan for frying and a thermometer to check the temperature of the oil. If you don’t have a thermometer to hand, toss a cube of bread into the oil when you think it has come to temperature – if it turns golden brown in 15 seconds, you’re good to go.




For the churros

  • 225g of plain flour
  • 1/4 tsp bicarbonate of soda
  • 1 pinch of salt
  • 320ml of boiling water
  • 40g of butter, melted
  • 400ml of sunflower oil
  • 75g of caster sugar
  • 1 tsp ground cinnamon, heaped

For the chocolate sauce


In a medium bowl, sift together the flour, bicarbonate of soda and salt. In a heatproof jug, combine the boiling water and melted butter
Make a well in the centre of the flour and pour in the contents of the jug, beating quickly with a wooden spoon until you have a smooth, thick batter with no lumps. Set aside to rest for 10 minutes
In a medium bowl, mix together the sugar and cinnamon. Line a separate tray with kitchen roll then set both aside
In a small saucepan, gently heat the cream and orange zest for 5 minutes, making sure it doesn’t boil
Place the chopped chocolate in a heatproof bowl, strain the warmed cream over the top then leave to stand for 1 minute. Stir until smooth and combined, then pour into a small bowl or individual glasses
To cook the churros, heat the sunflower oil in a large, deep-sided saucepan until it reaches 180°C on a thermometer
While the oil is heating, fit a large piping bag with a star shaped nozzle (1.5–2cm wide) and fill with the dough
Working quickly, pipe 2–3 strips of dough directly into the hot oil, snipping off each strip with a pair of scissors. Fry for about 2 minutes each side, or until golden brown, then remove to the kitchen roll-lined tray
Toss the cooked churros in the cinnamon sugar, then repeat the process with the remaining dough
Serve the still-warm churros with the chocolate sauce for dipping. The churros are best eaten on the day of making
First published in 2015
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Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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