churros for brekkie


Course: Breakfast, Snack
Cuisine: Spanish
Keyword: choux pastry, churros
Author: Pamela Liu


  • Whisk
  • Fryer or Wok


  • 250 ml milk
  • 1 tsp sugar
  • 100 g unsalted butter
  • 1/2 tsp vanilla extract
  • 115 g plain flour
  • 3 medium egg yolks
  • 2 cups oil for deep frying

Chocolate Sauce

  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 cup cream or full cream milk
  • 1/4 cup butter
  • 1 tsp vanilla
  • A pinch salt


Chocolate Sauce

  • In a saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
  • Turn heat on stove to medium and stirring occasionally, bring to a boil.
  • Stir in butter and continue to boil until sauce thickens, about 5 minutes.
  • Remove from heat, stir in vanilla and salt. Let cool for 5 minutes before serving.


  • Bring milk, sugar, and butter to a boil in a medium saucepan.
  • Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat.
  • Stand, covered with plastic wrap, for 3 minutes.
  • Beat in egg yolks with wooden spoon, one at a time.
  • Spoon dough into a piping bag fitted with a 2cm star nozzle.
  • Heat oil to 180°C (350°F)
  • Pipe 2 inches lengths into oil, cutting off the dough with a sharp knife or scissors. Deep fry churros until golden brown, then drain on absorbent paper.
  • Dust with caster sugar and cinnamon, and/or serve with chocolate sauce.