Mexican Food Made Simple

Churros and hot chocolate sauce

A truly decadent delight, devour these plain or stuffed with chocolate sauce.

Churros and hot chocolate sauce

Devour these plain or stuffed with chocolate sauce – either way, they are the most decadent thing you could wish for.

Makes 16 long sticks
Cooking time: about 1 hour

You will need a piping bag fitted with a large star-shaped nozzle.


For the churros

90g caster sugar
1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil
1 litre sunflower oil, for frying

For the chocolate sauce

200g dark chocolate (70% cocoa solids), roughly chopped
50g milk chocolate, roughly chopped
2 tablespoons golden syrup
300ml double cream


  1. Mix the sugar and cinnamon together and set aside.
  2. Make the chocolate sauce. Put all the chocolate in a heavy-bottomed saucepan with the golden syrup and cream. Heat over a low heat, stirring continuously to melt the chocolate, being careful not to let it burn.
  3. Sift both types of flour with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.  
  4. In a separate bowl, mix the olive oil and 450ml boiling water together, then pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
  5. Fill a large, heavy-bottomed saucepan with the sunflower oil – it should be about one-third full. Heat the oil to 170°C or until a small piece of bread browns in less than 30 seconds.
  6. Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors to the length you want. Be careful not to cook more than 3 at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden.
  7. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar.
  8. Reheat the chocolate sauce and pour into little cups for dipping with the churros.

Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton

Photographer Claire Wilks © Blink Films 2011