Cinnamon churros with dark chocolate sauce
Crisp, cinnamon coated churros with a soft middle, served with a glossy dark chocolate dip.
- Time45 min
- LevelMedium
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the water, 2 tbsp sugar and olive oil to a rolling boil in a saucepan. Take off the heat.
- 2
Tip in the flour all at once and beat hard with a wooden spoon until it forms a smooth, thick dough. Leave for 5 minutes.
5 min - 3
Spoon the dough into a piping bag with a large star nozzle.
- 4
Heat the sunflower oil in a deep pan until a small piece of dough sizzles at once. Pipe 10 cm lengths into the oil, snipping with scissors, and fry for 3 minutes, turning, until deep golden. Drain on kitchen paper.
3 min - 5
Mix the coating sugar and cinnamon on a plate and roll the hot churros in it.
- 6
Warm the chocolate and coconut milk together in a small pan, stirring until smooth. Serve for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.