• Prep Time: none
  • Cooking Time: none
  • Serves: 12-14 doughnuts

Churro Doughnuts

Category: Desserts, Christmas, Kids

 Ingredients List

  • CHURROS:
  • ½ cup (125 g) butter, melted
  • ⅓ cup (85 g) sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • a pinch of salt
  • 1 tsp rum (optional)
  • ½ tsp cinnamon
  • a pinch of nutmeg
  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking powder
  • 1⅓ cup milk
  • CHURRO TOPPING:
  • ¼ cup (57 g) butter, melted
  • ½ cup sugar
  • 1 Tbsp cinnamon
  • CHOCOLATE SAUCE:
  • 3 tsp cornflour
  • 1¼ cup milk
  • 50 g chocolate
  • sugar, to taste

 Directions


Beat butter to a foam. Gradually add sugar and vanilla extract and beat to make a smooth mixture. Then add the eggs one at a time with a pinch of salt and rum.
Mix baking powder with the sieved flour, cinnamon and nutmeg. Add flour mixture alternately with the milk to the creamed mixture. Use sufficient milk to produce a semi-liquid dough which runs off the spoon (like waffle or pancake dough).
Spoon the batter into non-stick doughnut baking tin. Place in the preheated 180 C oven and bake for 15 minutes, or until a toothpick inserted into donut comes out clean. Take out of the oven and allow to cool in the pan for 5 minutes before taking out onto a wire rack to cool completely.
TOPPING: In a small bowl, melt ¼ cup butter. In another small bowl, mix sugar and cinnamon. Brush each doughnut with butter and sprinkle with (or roll in) sugar-cinnamon mixture.
CHOCOLATE SAUCE: Combine cornflour with some milk. In a saucepan, heat milk and chocolate until chocolate is melted. Add cornflour mixture gradually, cooking over a low heat. Stir constantly until the mixture thickens. Sweeten to taste.

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