Recipe type: Churros
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
  • Choux Pastry
  • ¾ cup + 1 Tbsp (120g) all-purpose flour
  • 110g Organic Times Salted Butter, cubed
  • 1 Tbsp caster sugar
  • ¾ cup boiling water
  • 3 eggs, room temperature
  • 500ml - 1 litre olive oil, depending on the size of your fry pan or wok
  • Cinnamon Sugar
  • 2 cups caster sugar
  • 1 Tbsp ground cinnamon
  • 100g dark chocolate, melted, for dipping
  1. Measure out flour and set aside.
  2. Prepare a piping bag with a small/medium sized closed star nozzle, set aside.
  3. In a medium sized pot, combine butter, sugar and boiling water. Turn on a low heat and stir until butter melts. Increase heat and bring to a boil.
  4. Once boiling, immediately remove from heat and vigorously whisk through flour until it forms a smooth dough ball.
  5. Keep pot off heat and let dough rest for 5 minutes to cool down.
  6. Pour oil into a large wok or deep fry pan, filling it half way up. Turn heat to high and allow oil to heat up to fry churros.
  7. Line a large tray with two layers of paper towel, set aside.
  8. On a baking tray, combine sugar and cinnamon, mix well and spread over the tray. Set aside.
  9. Once dough has cooled slightly, add eggs, one at a time, whisking briskly to incorporate each egg well. The dough should turn smooth and glossy after each addition.
  10. Spoon smooth dough into prepared piping bag.
  11. Test if the oil hot enough by dropping a small piece of dough into oil. If it sizzles, floats to the surface and turns golden, the oil is ready.
  12. Turn oil down to a medium heat.
  13. Carefully pipe pastry into the hot oil into desired length, I made mine approx. 20cm long. Fry for 10-15 seconds then gently turn over with metal tongs and fry for a further 15-20 seconds or until crispy and golden all over. TIP: To ensure your churros stay straight, as soon as you pipe dough into into the oil, take your tongs and straighten out the dough in the oil before it crisps up too much.
  14. Carefully remove churro from oil with a slotted metal spoon. Place on paper towel lined tray. Cool on tray for 1 minute then roll in cinnamon sugar, set aside on a clean plate or tray and repeat this method with remaining choux pastry.
  15. Dip churros in melted chocolate and enjoy whilst warm.
Store leftover churros in an airtight container, in the pantry or refrigerated.
To heat back up, heat back up in a preheated 200°C (400°F) oven for 10-12 minutes or until warm and a little crispy.
Recipe by Wholesome Patisserie at