Skip to content

Milky Chocolate Churros

We are completely obsessed with all Doughnuts but these Spanish doughnuts dipped in milky chocolate will make every occasion feel like a festival.

Serving up a tray of regular doughnuts amongst adults might raise some eyebrows but these super simple sugar and spice treats are all kinds of nice in our books.



  • 80g butter, chopped
  • 1 tbls caster sugar
  • 150g plain flour
  • 110g caster sugar
  • 1 tsp ground cinnamon
  • 2  Eggs
  • Vegetable oil for cooking

Chocolate sauce

  • 100g milk chocolate
  • 125ml pouring cream
  • 1 tbs brown sugar


  1. Combine the butter, sugar and 1 cup (250ml) water in a saucepan and boil.
  2. Turn of the heat and add flour and stir quickly to combine.
  3. Put the saucepan back on the heat and stir continually until the dough is smooth (1-2 minutes), then allow to cool for 10 minutes. 
  4. Whilst your dough is cooling, you can make your chocolate dipping sauce. Melt the chocolate, cream and sugar on a low heat, stirring constantly and be careful not to burn or bubble the mixture. 
  5. Take the cool dough and put in a mixing bowl and beat until smooth with a hand mixer.
  6. As you mix the dough, add in the egg one at a time until the dough is smooth.
  7. Place the mixture into a piping bag with a fluted nozzle.
  8. In a large and deep saucepan, pour the oil until it is roughly 5-8cms high and heat the oil to 180c. 
  9. Pipe in the doughnut gently and carefully to your desired length. We recommend using gloves to ensure you are not burnt from any oil splash back. 
  10. Cook each batch for 3 minutes or until golden and crispy. Remove from the oil and drain on a paper towel or brown paper bag.
  11. Mix up the sugar and cinnamon in a deep baking dish.  and spread evenly on a line baking paper. Once the doughnuts have drained, put them on the cinnamon sugar tray for baking dish to tosh and coat with the mixture. 
  12. Serve warm with the chocolate sauce for dipping.