Churros with chocolate sauce

Mobile version Print

From: Everyday Gourmet

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Stockholm
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Princes' Islands
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.30 / 5 (43 votes)

Prep time:
20 min
Cook time:
20 min

These naughty-but-nice Spanish ‘doughnuts’ from Miguel Maestre have a grown-up twist – rum!


1. In a pot, bring to boil milk, sugar, butter and vanilla beans.

2. Sift in the flour and mix to a dough consistency. Add egg yolks to dough one at a time.

3. Pour dough into pipping bags with star nozzle. Pipe into vegetable oil at 180 degrees. Fry till golden brown. Set aside on paper towel to dry off excess oil. Dust in castor sugar.

4. Heat the condensed milk and whisk in the chocolate till silky consistency. Add milk and rum to taste slowly. Serve churros with chocolate sauce.


For the churros

  • 250 ml milk
  • 100 g unsalted butter
  • 1 tbsp caster sugar
  • 125 g flour
  • 3 egg yolks
  • 2 vanilla beans, split and deseeded
  • vegetable oil, for frying

For the sauce

  • 250 ml condensed milk
  • 200 g dark chocolate
  • A splash of milk
  • A splash of rum

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register