Recipe for Heavenly Churros

There is a big debate around who actually invented the deliciously more-ish deep fried churros. Quite honestly, we are not too bothered who founded them, but rather are thrilled that someone did. It seems Chef Ryan has his own version of this sweet delicacy and has been generous enough to share his recipe!

Legend is divided over who discovered the churros, was it the Spanish shepards living high in the mountains with no bakeries? Or some Portuguese sailors who adapted the idea from a food they found in Northern China? Some even say the Spanish stole the idea from their Portuguese neighbours who stole it from the East and put their own twist on it by passing the mixture through a star shaped tube, giving the churro its recognisable shape!

It is obvious why everyone wants to claim the discovery of these delicious pastries purely because of their... absolute deliciousness! So, what we do know is that Ryan did not invent them, but he may just have perfected the Tanda Tula Churro. Here is the recipe, enjoy!



  • 125 g butter
  • 250 ml full cream milk
  • 1 cup cake flour
  • 1 tsp. salt
  • 3 eggs
  • 2 litres sunflower oil
  • 5ml ground cinnamon
  • 1 cup white sugar
  • 250 g dark chocolate
  • 125 ml cream
  1. Place the milk and butter in a deep sauce pan and bring to the boil.
  2. Once the milk begins to rapidly boil, remove the pot from the heat and add all the flour and the salt.
  3. Stir with a wooden spoon until the mixture forms a dough and cleans the sides of the pot.
  4. Leave aside to rest for 15 minutes.
  5. Add the eggs to the dough, 1 at a time, and beat with a hand mixer. Once all the eggs have been beaten into the dough,, the dough should have a glossy shine and be slightly sticky. If the dough does not look like this, add another egg.
  6. Once the dough is ready, place inside a piping bag fitted with a large claw nozzle.
  7. Heat all the oil in a deep, heavy based sauce pan to 180ᵒC. To test if the oil is ready, drop a little of the choux dough into the oil. If it starts sizzling, the oil is ready.
  8. Pipe lengths of choux dough straight into the oil, about 5 cm long.
  9. Fry until the pastry is golden brown on all sides.
  10. Once fried, strain on paper towel.
  11. Mix the sugar and cinnamon together and then sprinkle over the hot churros.
  12. Melt the chocolate and cream together over a double boiler (or in the microwave) until smooth.
  13. Serve the churros with the chocolate dip aside.


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