Baked Churros & Chocolate Dip

How to make Baked Churros And Chocolate Dip.

The Churro has long been thought of as a Spanish/ Portugese invention, but surprise surprise, it actually originates from China.

It was Portugese merchants, many centuries ago, that discovered a golden, salty fried pastry, called ‘Youtiao’, that the Chinese ate for breakfast. Youtiao, means ‘oiled friend devil’ in Chinese, and I suppose because the fact they were fried and salted, explains the name.

The Portugese sailors bought this recipe back with them to Europe, adding sugar instead of salt. Which is definately more appealing.

It is thought that the recipe was spread to neighbouring Spain by Shephards. Who renamed this delicacy ‘Churro’ after the Churra sheep, whose horns the doughnut’s long shape resembled.

It was the Conquistadors in turn, who took the ‘Churro’ to South America, and returned with ‘chocolate’, the perfect accompaniment. And the rest is history.

Today, churros are being introduced throughout Europe, and becoming a trendy treat at any time of the day.

Ingredients: Makes 12.

  • 60g Unsalted Butter
  • 1/2 Teaspoon of Vanilla Rxtract
  • 6 Tablespoons of White Sugar/Caster Sugar
  • 70g All Purpose Flour.
  • 1 Large Egg
  • A Tablespoon Milk.
  • 1 Teaspoon of Cinnamon
  • 100ml of Water.

For the sauce:

  • 100g of 70% Dark Chocolate, broken up
  • 150ml Condensed Milk.
  • 2 Tablespoons of Milk.


  • Put the butter, vanilla and 1 tbsp of the sugar in a pan with the 100ml water, bring to the boil, then reduce the heat to a simmer.
  • When the butter has melted, add the flour and beat with a wooden spoon until you have a dough, then take off the heat and allow to cool slightly.
  • Preheat the oven to 200°C/fan 180°C/gas 6, whisk the egg and milk .together and add to the pan, then beat until you have a thick, smooth paste.
  • Line a large baking tray with greaseproof paper, put the mixture in a piping bag with a star nozzle and slowly pipe 12 x 10cm churros onto the tray, leaving a 3cm gap between each.
  • Bake them for 15 mins, until golden and firm.
  • Meanwhile, make the sauce: put the stout in a pan and bring to the boil, allow to bubble for a minute, then reduce the heat to low.
  • Add the remaining ingredients, stir until the chocolate has melted and the sauce is smooth, then set over a low heat until you need it.
  • Mix together the remaining sugar and the cinnamon, then dust over the churros when they’re cooked.
  • Cool slightly, then serve with the warm sauce for dipping.
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