For the Churros225

115gButter (Unsalted)
½ tspVanilla Extract
2tbspLight Brown Sugar
145gPlain White Flour

For the Dusting

115gCaster Sugar
¼ tspSalt

For the Chocolate Sauce

200gDark Chocolate
100mlDouble Cream
100mlWhole Milk
45mlGolden Syrup
½ tspVanilla Extract


  1. Preheat your oven to 200'c/ 180'c fan/ 400'f/gas mark 6.
  2. Melt the water, butter, sugar and salt for the dough until it begins to simmer and then add the flour, beating until you have a smooth dough that forms a ball.
  3. Cook over a low heat for one minute. Remove from the heat and set aside.
  4. Beat together the eggs and vanilla and then very gradually incorporate into the dough until it is absorbed and you have a thick, elastic paste.
  5. Put the paste into a piping bag with a star nozzle and pipe lines of paste onto the parchment, leaving about 3cm between each one. Bake for 18 minutes or until golden and then turn off the oven and leave in there for about 8-10 minutes to dry out.

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