Churros with chocolate orange sauce

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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

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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