Churros are a popular Spanish sweet treat, and we can see why! What's not to love about deep-fried pastry dipped in chocolate and dulce de leche sauce?


  • Churros

  • 250ml water

  • 100g salted butter

  • 1 cup plain flour

  • 2 eggs

  • 2L vegetable oil

  • 1 cup caster sugar

  • 1 tbsp ground cinnamon

  • Dulce de leche

  • 395g tin sweetened condensed milk

  • 40g butter

  • 1 tbsp golden syrup

  • ¼ cup brown sugar

  • Chocolate sauce

  • 400g milk or dark chocolate melts

  • ½ cup thickened cream

  • NOTE: For this mixture you will need a strong piping bag to get the star shaped churros.


  • 1.

    Place water and butter into a small saucepan, bring water to the boil.

  • 2.

    Whilst the water and butter comes to the boil. Whisk the eggs and set up a bench top or stand mixer with the paddle or double hook attachment.

  • 3.

    As the water has boiled, remove from the heat and add the flour. Stir until the mixture is a ball and comes off the sides. Set aside for a few minutes to cool.

  • 4.

    Whilst mixture is cooling make the chocolate and Dulce de Leche sauce.

  • 5.

    Dulce de Leche: Place all ingredients into a small saucepan, stir until sugar dissolves and simmer on a low temperature for 6-8 minutes.

  • 6.

    Chocolate sauce: Place a small saucepan with 400ml of water to boil. Place chocolate and cream into a small bowl on top of the saucepan with water, stir regularly until chocolate melts.

  • 7.

    Once churros mixture has cooled, place into a bowl and turn onto a slow speed. Add egg mixture slowly until well combined.

  • 8.

    Place oil into a medium saucepan (it should be 6-8cm deep). Heat to approximately 160°C (you can use a temperature probe, or test the oil with a small piece of the churros mixture). It should rise to the top and bubble.

  • 9.

    Whilst the oil is heating, place sugar and cinnamon into a bowl. Line a plate with paper towel.

  • 10.

    Fit a piping bag with a star tube. Place half of the churros mixture into a piping bag.

  • 11.

    Pipe 10cm lengths of the churros mixture into the oil (cut the churros from the piping bag with scissors). Fry for 1-2 minutes (or until golden) and turn the churros.

  • 12.

    Remove the churros from oil with tongs and place onto paper towel. From the paper towel, place into sugar and toss to coat churros.

  • 13.

    Repeat step 9 until you have no mixture left.

  • 14.

    Pour sauces into separate bowls, serve churros on a plate and allow people to dip their own churros into sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 5926kj
  • Fat Total 564g
  • Saturated Fat 86g
  • Protein 19g
  • Carbohydrate 232g
  • Sugar 193g
  • Sodium 369mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is featured in the recipe booklet, Kids in the Kitchen, which Julie Goodwin created in partnership with Westinghouse. Download the PDF booklet for more amazing recipes!

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