Churros with chocolate orange sauce

15 minutes


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

  • 180ml of double cream
  • 1 orange, zest from
  • 150g of dark chocolate, chopped


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