The delectable art of churro making is passed down from generation to generation in Spain and has earned itself international recognition as a sweet and delightful dessert snack.

You can eat churros for breakfast, lunch and dinner, especially with this delicious chocolate sauce.


Makes about 16-20 pieces

  • 250ml milk
  • 100g unsalted butter
  • 1tblspn castor sugar
  • 2 vanilla beans, split and deseeded
  • 125g flour
  • 3 egg yolks
  • Vegetable oil for frying

For the chocolate sauce

  • 1 cup condensed milk
  • 200g dark chocolate
  • 1 tblspn milk
  • 1 tblspn rum


In a thick based pot, bring the milk, sugar, butter and vanilla beans to the boil. Strain onto the flour while using a small whisk to form a dough consistency. Add the egg yolks to dough and mix thoroughly to incorporate. Pour the dough into a plastic piping bag with a star nozzle. In a thick based pot on the stove (or a domestic deep fryer) heat the oil to 180°C. You will see a light haze above the oil. Carefully pipe the dough about 2cm above and onto the hot oil in 6-7 cm sticks, cutting off the length with your finger. Fry until golden brown. Remove with metal tongs and turn off the oil. Set aside on a paper towel to dry off excess oil. Dust in castor sugar. Heat the condensed milk and whisk in the chocolate until it reaches a silky consistency. Add the milk and rum and mix in slowly. Keep warm. Serve churros on a decorative plate with a dipping glass of the chocolate sauce and your favourite coffee.