Prep time
10 minutes

Cooking Time
30 minutes

250ml (8fl oz) milk
1 teaspoon caster sugar
100g (3½oz) unsalted butter, chopped
2 vanilla beans, split, seeds scraped out
115g plain flour
3 egg yolks
vegetable oil, for deep frying
caster sugar, to dust
  chocolate sauce

250ml (8fl oz) condensed milk
200g (7oz) dark eating chocolate, chopped
splash milk
splash rum

To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot. Add chocolate. Whisk until smooth. Whisk in milk and rum. Remove from heat. Cover to keep warm.

Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan.

Discard vanilla beans. Remove from heat.

Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat. Stand, covered with plastic wrap, for 10 minutes.

Beat in egg yolks with wooden spoon, one at a time.

Spoon dough into a piping bag fitted with a 2cm star nozzle.

Heat oil to 180°C (350°F) (when a cube of bread turns golden brown, oil is hot enough). Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.

Deep fry churros until golden brown. Drain on absorbent paper.

Dust with caster sugar. Serve with chocolate sauce.


The amount of milk and rum you add to the sauce depends on whether you prefer a thick or thin sauce. Personally, I like a really thick sauce.

Save the vanilla beans – wash them and put them in sugar to infused—making vanilla sugar.

About Miguel

Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

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