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Churros with chocolate sauce and almonds

Churros with chocolate sauce and almonds


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  • Cinnamon sugar

  • 70g of caster sugar
  • 5 tsp ground cinnamon
  • Churros batter

  • 170g of plain flour
  • 2 1/2 tsp baking powder
  • 50g of butter, melted
  • 1 tbsp of olive oil
  • 400g of water, just-boiled
  • Chocolate ganache sauce

  • 250g of chocolate, with a high cocoa content (preferably Mexican)
  • 1/2 vanilla pod, split lengthways
  • 250ml of double cream
  • For frying

  • 500ml of rapeseed oil, or sunflower oil
  • To serve

  • 25g of flaked almonds
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Make the cinnamon sugar by mixing together the cinnamon and sugar. Set aside
To make the churros dough, place the flour in a bowl and add the baking powder, melted butter and olive oil. Mix together then add the boiling water. Using a wooden spoon, combine until you have a sticky dough
Preheat a deep-fryer or deep pan of oil to 180°C
Place the cream, vanilla and chocolate in a separate pan and gently combine over a medium heat. Set aside
Pipe out the dough into the fryer in 4 inch (10cm) lengths, cutting each away from the piping bag with a knife. Repeat in batches but don’t overcrowd the fryer or the churros will stick. After 2–4 minutes, check to see if they are golden brown and drain on kitchen paper
Once the churros are all cooked, toss in the cinnamon sugar and place on a plate. Drizzle over the chocolate sauce, sprinkle over the almonds and serve
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Churros with chocolate sauce and almonds


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