This Spanish dessert is hard to resist!


  • 250ml milk

  • 1 tbsp caster sugar

  • 50g unsalted butter, chopped

  • 2 vanilla beans, split, seeds scraped out

  • 115g plain flour

  • 3 egg yolks

  • Vegetable oil, for deep frying

  • Caster sugar, to dust

  • Chocolate sauce

  • 100ml cream

  • 2 tbsp condensed milk

  • 200g dark eating chocolate, chopped

  • Splash of milk


  • 1.

    To make chocolate sauce, stir cream in a small saucepan until hot, add to a bowl with chocolate, whisk until smooth then whisk in condensed milk and milk. Cover to keep warm.

  • 2.

    Bring milk, sugar, butter, vanilla beans and seeds to a boil in a medium saucepan. Discard vanilla beans. Remove from heat. Sift in flour quickly. Mix well with a whisk until combined and dough comes away from side of pan. Beat in egg yolks one at a time.

  • 3.

    Spoon dough into a piping bag fitted with a 2cm star nozzle. Heat oil to 180°C. Pipe 5cm lengths into oil, cutting off the dough with a sharp knife. Deep fry churros until golden brown. Drain on absorbent paper.

  • To serve:

  • 1.

    Dust with caster sugar. Serve with chocolate sauce.

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