Mini churros con chocolate

Hello guys! Happy belated Chinese New Year and Valentine's Day! It was indeed a great time of fellowship with loved one, friends and family. This will be the last post before I go back to Adelaide. *sobs* BUT the faster I go, the faster I come back to Malaysia! I will be BACK!

When you talk about Spanish cuisine, tortilla or tapas will always pop up to be the most commonly-known food. However, this time off, I would like to introduce to you 'churro' (plural: churros). Churro is a spanish doughnut which can be eaten at any time of the day. It is a fried dough dusted with cinnamon and sugar. On top of that, churro tastes even better with a dip in chocolate sauce.

I had always wanted to try out churros recipe. And finally, on this Valentine's Day, I have a chance to make this as a breakfast for dearest Ed! Let's savour first before we look at the recipe.

Churros and chocolate dipping sauce on 'chopping board' 

The dipping sauce. Yum! 


250ml (1 cup) water)

100g unsalted butter
150g (1 cup) plain flour
1/4 tsp salt
3 eggs, lightly whisked
Vegetable oil, to deep-fry
80g (1/2 cup) icing sugar mixture, sifted
200g good-quality dark chocolate, coarsely chopped
250ml (1 cup) milk


  1. Step 1
    Combine water and butter in a medium saucepan and bring to the boil over high heat. Cook, stirring, for 3-4 minutes or until butter melts. Remove from heat.
  2. Step 2
    Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Cover with plastic wrap and set aside for 15 minutes or until cool.
  3. Step 3
    Add the eggs, 1 at a time, beating well after each addition, until well combined. Spoon dough into a piping bag fitted with a 2cm-diameter fluted nozzle.
  4. Step 4
    Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Using a small sharp knife to cut the dough, pipe four 10cm lengths into the oil. Deep-fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer churros to a plate lined with paper towel. Dust with icing sugar. Repeat with the remaining dough, reheating oil between batches.
  5. Step 5
    Meanwhile, combine the chocolate and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth.

Check out for the recipe for the recipe. always has a pretty cool recipe that you can follow, ranging from main meals to snacks or desserts. This recipe can yield about 40-50 mini churros.

Do note that churros are best eaten when they are piping hot!

Love, Victoria

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