- Ingredients - churros:
- 75g Flora Buttery, melted
- 3ml Vanilla extract
- 375g Plain flour
- 10g Baking powder
- Pinch Salt
- Ingredients - sauce:
- 300g Dark chocolate, Callebaut
- 150ml Double cream
- 150ml Whole milk
- 50ml Golden syrup
- 3ml Vanilla extract
- Ingredients - cinnamon sugar
- 150g Caster sugar
- 15g Cinnamon
Churros with chocolate sauce
Ingredients
Method
1. In a pan, boil 525ml of water. Once boiling, carefully pour into a large jug, add the Flora Buttery and vanilla extract.
2. Sift the flour, baking powder and salt into a large bowl. Make a well in the centre and pour the contents of the jug into the well. Beat together until free from lumps and a dough consistency is formed. Cover and allow to rest for approximately 15 minutes.
3. Meanwhile, to make the sauce, place all the sauce ingredients into a suitable pan and gently melt over a low heat. Stir continuously until the mixture forms a smooth, shiny sauce and keep warm.
4. In a separate dish, mix the cinnamon and caster sugar together.
5. Fit a star nozzle to a piping bag and fill with the dough mixture.
6. In a deep fryer, pipe 2 or 3 strips of the dough directly into the hot oil, snipping with scissors. Fry for approximately 5 minutes until golden brown and crisp. Remove with a slotted spoon and allow to drain.
7. Coat each dough strip with the cinnamon sugar.
8. To serve, place onto a plate along with the warm chocolate sauce
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
