Baked Churros with Mega Milk Chocolate and Salted Caramel dips

Baked Churros with Mega Milk Chocolate and Salted Caramel dips

Give your sweet tooth a reason to salsa with our twist on the fiesta classic recipe: crispy, sugary churros! They are perfectly made for dunking in our chocolate!

 

Churro ingredients

  • 470ml cold water
  • 28g butter, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 248g plain flour
  • 2 large eggs

 


Churro cinnamon coating ingredients

  • 80g butter, melted
  • 3 tsp ground cinnamon
  • 160g caster sugar

 

Dip ingredients

 

Method

  • Preheat oven to 180C and line three baking trays with either silicone baking mats or baking paper.
  • Place the water, softened butter, sugar and salt in a medium sized saucepan and heat over a medium heat until the butter is melted, stirring occasionally until the mixture boils.
  • Remove the pan from the heat and stir in the flour with a wooden spoon to make a thick paste.
  • Transfer the dough to an electric stand mixer and allow to cool for 1-2 minutes.
  • Whisk in the eggs, working quickly, one at a time until thoroughly incorporated.
  • Spoon the batter into a piping bag fitted with a large star nozzle and pipe the churros in 8-10cm lengths onto your baking trays, allowing a few centimetres gap between each churro as they will expand a little when baking.
  • Bake for 25-30 minutes in the oven until golden brown in colour.
  • While the churros are baking, make your dips. Make the caramel sauce by adding the dark brown sugar, butter, double cream and sea salt into a saucepan.
  • Melt gently over a low heat, swirling the pan a little until the ingredients are melted together, then boil for 4 minutes - don’t be tempted to stir as this may make your caramel grainy.
  • Carefully pour the salted caramel into a shallow dish and allow to cool
    and thicken. 
  • Just before your churros are ready melt the chocolate in the microwave in 30 second bursts, stirring in between until melted. 
  • Prepare your churro coating by melting the butter in a microwave, then make your cinnamon sugar by combining the sugar and cinnamon together in a bowl. 
  • Once baked, allow the churros to cool a little until they’re comfortable enough to handle, then use a pastry brush to coat the top and sides of each churro with butter then coat with the cinnamon sugar by dipping directly into the bowl or sprinkling over the top with a spoon.
  • Enjoy your churros while they’re still warm with your delicious dips