Smitten on Churros

We are currently obsessed with Chef Karen from Guvon Academy who is a new up and coming chef on GROOT FM.  In each of the programs she invites the host to her kitchen to make mouth-watering dishes & shares fond memoirs and moments 

On the last show she made Churros (chour-rows).  What are Churros you ask – don’t worry you are not alone in this.  They are literally doughnuts that have been deep-fried and dipped in chocolate. One can’t go wrong with fried dough(nuts) tossed in cinnamon sugar and dipped in a dark chocolate sauce. My mouth is literary watering while writing this.

The humble combination of flour, water, and a pinch of salt, Churros are one of the greatest inventions ever made! Churros start their life off as a simple, pastry dough like any other. But then, things get weird as the dough is placed in a piping bag fitted with a large star tip and then these dough noodles get tubed into a hot frying oil and sizzled until crispy and golden.

The only task is to invite those you love best to explore together the memorable flavour of these hot and crispy piped noodle. And, of course, decide if they prefer simple or smothered. Enjoy!!

Churros Recipe:


1½ cup water

½ Tablespoon Salt

1 Teaspoon Sugar

1½ cup All-purpose flour

1 Teaspoon Baking powder

1 Teaspoon Oil

3 Cups B-well Cooking Oil

Chocolate sauce

½ cup Heavy cream

113g Dark chocolate


½ cup sugar
¾ teaspoon ground cinnamon

Watch Chef Karen in Action here


  1. In a small saucepan over medium heat, whisk together salt, sugar and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball.
  2. Heat about 2 inches of oil in a heavy-bottomed pot over medium- high heat until the oil reaches 190 Degrees Celcius.
  3. Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
  4. Squeeze a 12-15 cm strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the Churros turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked Churros to a plate lined with paper towels to drain.
  5. Roll Churros in the more sugar. Serve.
  6. To make the chocolate for dunking: Heat heavy cream, add chocolate, and let it sit for 1 minute then stir to combine.
  7. For the coating: Combine sugar and cinnamon in a shallow dish. Roll Churros in cinnamon sugar, tapping gently to remove excess. Transfer Churros to platter and serve warm with chocolate sauce.

Find out more about Chef Karen and Guvon Academy

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