Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 250 ml (1 c) water
  • 30 ml (2 T) brown sugar
  • 2.5 ml (½ t) salt
  • 80 ml (⅓ C) butter
  • 250 ml (1 C) flour
  • 2 eggs
  • oil for frying
  • cinnamon sugar for dusting
Chocolate Sauce
  • 125 ml sugar
  • 250 ml cream
  • 200 g dark chocolate, coarsely chopped
  1. Place the water, sugar, salt and butter into a saucepan and bring to the boil.
  2. Turn off the heat and add the flour.
  3. Use a wooden spoon to stir vigorously until the mixture comes together and forms a ball.
  4. Return to the heat and cook for 1-2 minutes.
  5. Place the dough into the bowl of an electric mixer or processor.
  6. Lightly whisk the eggs together and then add to the dough.
  7. Beat until the sough forms a thick batter.
  8. Transfer the batter into a piping bag fitted with a start nozzle.
  9. Heat the oil in a heavy saucepan over medium-high. The oil should reach 190˚C. When the oil is hot, squeeze a strip of dough into the hot oil.
  10. Fry about 3-4 strips at a time, turning regularly until golden and crisp.
  11. The churros will require about 6 minutes to cook through and turn golden and crisp.
  12. Transfer the cooked churros to a plate lined with paper towels to drain.
  13. When the churros are just cool enough to handle, roll them in the cinnamon-sugar. Repeat with the remaining dough.
Chocolate Sauce
  1. Heat the cream and the sugar in a saucepan until the sugar dissolves in the cream.
  2. Break the chocolate chunks into a bowl and pour over the hot cream.
  3. Allow to stand for a minute or two and then whisk until well blended.
  4. Set aside and whisk occasionally until it cools.
  5. Best served hot with chocolate sauce.
Recipe by Pomegranate Days at