20 min 4 servings
  • 250ml water
  • 120g caster sugar
  • Pinch of salt
  • 2 tbsp Lurpak® Unsalted Butter
  • 125g plain flour, sieved
  • 2l sunflower oil
  • 1 tsp ground cinnamon
  • 400g dark chocolate, melted


In a small saucepan, melt your Lurpak® and then combine with water, one tablespoon of sugar and a pinch of salt. Bring to the boil, remove from the heat and then stir in the flour until the mixture forms a ball.

Heat the sunflower oil in a deep-fryer or deep frying pan to 190 degrees. Place the dough inside a pastry bag, before piping strips of dough (about 20cm long) into the hot oil. Fry until crisp and golden and then drain on kitchen paper.

Combine the remaining sugar with the cinnamon and roll the warm churros in the mixture. Leave to cool for about a minute before serving.

Placing a small bowl over a pan of boiling water (being sure the bowl doesn’t touch the water), break the chocolate into chunks, and gently heat while stirring until completely melted. Place the melted chocolate in a small dish and use as a dip for the warm churros.