British Spiced Churros with Dark Chocolate Dipping Sauce

A comforting and warming take on churros, infused with British spices and served with a rich dark chocolate dipping sauce. Pairs beautifully with Huevos Rancheros, providing a sweet and indulgent counterpoint to the savory and spicy flavors.

Prep Time

15 minutes

Total Time

35 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.78/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food•Spicy

Ingredients

Servings

1cupWater(Filtered water preferred)

4tablespoonsButter(Unsalted butter)

£0.25

1tablespoonGranulated Sugar(Plus extra for coating)

£0.03

0.5teaspoonGround Cinnamon(Ceylon cinnamon preferred for its delicate flavour)

£0.02

0.3teaspoonGround Nutmeg(Freshly grated nutmeg is best)

£0.02

1cupPlain Flour(All-purpose flour, sifted)

£0.15

2Eggs(Large eggs, lightly beaten)

£0.60

3cupsVegetable Oil(For deep frying)

£0.75

4ouncesDark Chocolate(Good quality, at least 70% cocoa)

£1.00

0.3cupDouble Cream(Heavy cream)

£0.30

1pinchPinch of salt

Total Cost

£3.12

£0.78 per serving

Instructions

1.
In a medium saucepan, combine water, butter, sugar, cinnamon, nutmeg and salt. Bring to a boil over medium heat.
2.
Once boiling, remove from heat and immediately add the sifted flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3.
Let the dough cool slightly for about 5 minutes.
4.
Gradually add the beaten eggs, mixing well after each addition until the dough is smooth and glossy. The dough should be pipeable but not too runny.
5.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
6.
Transfer the dough to a piping bag fitted with a large star tip (or use a spoon).
7.
Carefully pipe 4-5 inch lengths of dough directly into the hot oil. Fry in batches to avoid overcrowding.
8.
Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the churros from the oil and place them on a wire rack to drain.
9.
While the churros are draining, prepare the chocolate dipping sauce: In a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate and double cream together, stirring until smooth and glossy. Remove from heat.
10.
In a shallow dish, combine granulated sugar and a pinch of cinnamon. Toss the warm churros in the cinnamon sugar mixture to coat them evenly.
11.
Serve the churros immediately with the warm dark chocolate dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (180g)

685 kcal / 2866 kJ

Carbs

57g

22% of RDA

Fat

48g

69% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

20 g

22% of RDA

Sodium

85 mg

4% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

Make sure the oil is at the correct temperature for even cooking.

Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy churros.

For best results, serve the churros immediately after frying.

To avoid the piping bag bursting, don’t overfill it.

Cooking Equipment

Stovetop

Deep Fryer or Large Pot

Piping Bag with Star Tip (optional)

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Huevos Rancheros a la Española (Spanish-Style Ranch Eggs)

A hearty and flavorful Spanish twist on classic Huevos Rancheros, featuring smoky chorizo, rich tomato sauce, and Manchego cheese.

40 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Patatas Bravas Bites with Smoked Paprika Aioli

Crispy roasted potato bites topped with a smoky and spicy aioli. Perfect as a starter or snack.

45 minutes

4 servings

Easy

"Patatas Bravas, featuring crispy potatoes with a spicy tomato sauce, provide a familiar Spanish flavor profile that harmonizes with the Huevos Rancheros. Serving them as smaller 'bites' keeps the starter light and doesn't overwhelm, while the smoked paprika aioli echoes the smokiness of the chorizo and adds a creamy coolness that balances the heat."