Churros with Baileys chocolate sauce

These slightly crunchy Spanish doughnuts are served with a chocolate dipping sauce. “I’ve added a splash of Baileys and used dark chocolate for an intense, grown-up taste, but you could omit the booze and use milk chocolate if you’re making them for children,” says Sam Linsell, author of Sweet.

Serves: 4


250 ml water
100 g butter
A pinch of salt
30 ml granulated white sugar
125 g white bread flour
3 large free-range eggs
Oil (for frying)
105 g castor sugar
5 ml ground cinnamon
150 g quality dark chocolate (70% cocoa)
125 ml fresh cream
60 ml milk
30 ml Baileys Irish Cream liqueur


In a medium saucepan, bring the water, butter, salt and white sugar to the boil, then add the flour and stir vigorously to make a roux. Set aside and leave to cool.

Beat the eggs, stir them into the roux and continue to beat the mixture, preferably with an electric mixer. It should form a nice thick paste.

In a frying pan, heat the oil – ensuring that it is at least 4cm deep – to 180 ºC (drop a little batter in to test if it’s ready). Fill a piping bag fitted with a large star nozzle and carefully pipe long strips of batter directly into the oil. It will immediately start to bubble. Be careful not to overcrowd the pan. Turn the churros over when they are brown on one side, then continue to cook the other side until golden. Remove them with a slotted spoon and drain on paper towel.

In a shallow bowl, mix together the castor sugar and cinnamon, then toss the churros in the mixture while they are still warm. Use tongs if necessary.

To make the sauce, put all the ingredients apart from the Baileys in a double boiler and heat until melted. Once it has a glossy consistency, stir in the Baileys and serve with the warm churros.

Recipe reproduced with kind permission from Sam Linsell’s Sweet, published by Struik Lifestyle.

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