A fresh, hot churro dunked in a velvety chocolate sauce just sounds like heaven, right?

Churros have definitely become increasingly popular in South Africa, but to find the perfect one in Cape Town is somewhat rare. Instead of hunting for it, I opted for the easier route and whipped up a batch yesterday, using the recipe below.

The great thing is, it is quick and easy. If you want to prepare it beforehand and serve it fresh and hot, simply pipe them onto baking paper in your desired size and pop them in the fridge until ready to fry and serve. If they stick to the baking paper, simply cut around each churro and pop it in the oil with the baking paper. Once in the oil, it will quickly separate and you can easily remove the paper from the oil.


  • 1 cup water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 76g butter
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1/4 cup sugar mixed with 1 teaspoon ground cinnamon


  1. In a saucepan, add your water, brown sugar, salt, and butter, allowing them to come to a boil. Once it starts boiling, remove the saucepan from the heat and stir in the flour. Once the flour is incorporated, whisk in the eggs and vanilla, and mix until well combined.
  2. Allow the dough to cool for approximately 10 minutes. In the interim, prepare a piping bag fitted with a star-tip nozzle and a pot or deep fryer with oil, heated to 190 degrees celcius. When the oil is heated, start to pipe your churros to you desired size directly into the oil, using a butter knife or a scissor to cut the dough from the nozzle. You could place 3 – 4 churros at a time for 2 to 3 minutes on each side or until golden brown.
  3. Using a slotted spoon or tongs, remove the churros from the oil and place them onto a paper-toweled plate or bowl to soak up some of the oil.
  4. Roll these hot churros in the cinnamon-sugar mixture, ensuring that it is fully coated.
  5. They are then ready to indulge in and best served with a yummy chocolate sauce or any sauce of your choice really 🙂


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