The first time I moved, I was nine years old. Our family had outgrown the house where I was born and my parents had managed to find a new one just around the corner. Or three corners, less than half a mile away and still within walking distance from the local sweet shop and bakery, to be precise to my nine-year-old self.
Although the new place was an improvement in every way: bigger garden, better space and my very own room up in the attic (which I shamelessly fought my brother for and – as the youngest – won), it took some getting used to. Our old home held so many memories and the new one needed living in a little, to bed down and become a part of our family history.
You may have noticed things look a little different round here today. I’ve moved, not in real life but online, and as of today thelittleloaf has a brand new home. As with anything new, it will take some getting used to: both for me and from your point of view as my wonderful readers, but I hope that you’ll bear with me as I iron out any glitches and that you love the new look as much as I do.
As luck would have it, the man I married is not only the love of my life but a dab hand with all things digital. The fantastic team at the agency where he works are responsible for my little blog’s beautiful makeover and for that I am eternally grateful. Southerly, I owe you a whole lot of cake.
In the spirit of moving and trying new things, today I’m bringing you a recipe inspired by our recent trip to Barcelona. Churros y chocolate is a classic I’ve loved since I first visited the city aged fifteen on a Spanish exchange, but somehow it’s never become a staple part of my baking repertoire at home. The reason, perhaps, being the fact that traditionally churros aren’t baked, but deep fried.
This recipe is for anyone who feels ever so slightly scared by a pan of boiling oil, whether for health reasons or simply because you’re fairly clumsy in the kitchen (yep, the latter would be me). Choux pastry is piped using a tiny star nozzle then baked until golden before being tossed in crunchy cinnamon sugar and dunked in hot chocolate sauce.
These churros are crisp without the grease, indulgent without being excessively so and, accompanied by a thick, indulgent and entirely dairy-free chocolate sauce, are as close as you’re going to get to a New Year, New You-type diet plan round here.
I hope you like the recipe. I hope you love the new site. Here’s to chocolate, churros, amazing husbands and new beginnings.
- For the churros
- 40g wholemeal spelt flour
- 40g plain white flour
- pinch salt
- 100g golden caster sugar, divided
- 2 tsp cinnamon
- 50g unsalted butter, cubed
- 150ml cold water
- 2 large free range eggs, beaten
- For the chocolate sauce
- 250ml water
- 90g dark chocolate (minimum 70% cocoa solids), grated
- 1 - 2 tbsp maple syrup, or to taste
- pinch fleur de del
- Preheat the oven to 200 degrees C. Line two baking trays with parchment paper. Sift the flours and salt over a third piece of parchment paper and set aside. In a large, shallow dish, combine 90g of the caster sugar with the cinnamon and set aside.
- In a medium saucepan, heat the butter and water until the butter is completely melted. Bring to the boil then turn the heat down low and tip in the sifted flours and remaining 10g caster sugar. Beat with a wooden spoon over the low heat for about 45 seconds or until a ball of dough forms that leaves the sides of the saucepan completely clean. Remove from the heat and set aside for 2 minutes before beating in the eggs, a little at a time, until you have a thick, smooth mixture.
- Transfer the choux paste into a piping bag fitted with a small star nozzle (remember that the dough will expand as it bakes) and pipe long lines (or squiggles and swirls, although these are a little more likely to snap or catch on the corners) onto the prepared parchment paper. Bake for 12 - 15 minutes or until crisp and golden.
- While the churros are baking, make your sauce. In a medium saucepan, bring the water to the boil. Lower the heat, add your grated chocolate and cook for a couple of minutes, stirring constantly, until you have a thick, glossy sauce. Stir in the maple syrup, adding a little more or less to suit your taste (and remembering that the churros come drenched in sugar), then remove from the heat.
- As soon as the churros are ready, remove from the oven and roll in the cinnamon sugar mixture. Serve immediately with pots of thick, hot chocolate sauce, to dunk.
Dang these look good – I would have never guessed they are not deep-fried! I have had a week spot for churros ever since first trying them in Spain, around the same age as your first trip to Barcelona. Have never made them at home as I am far too clumsy to drop things in boiling oil! I might just give your baked version a try sometime, they look unbelievably good.
As for the new site, I love it (and have not yet discovered any glitches so hope things at your end aren’t too stressful!).
They’re crisp and delicious – the biggest difference is that they’re a little less greasy but that’s probably a good thing!
Yummy and easy! I made this for my son’s 6th grade History class for Cinco de Mayo…they loved it! The only change I suggest is to spray the churros with “I Can’t Believe It’s Not Butter” spray after I removed them from the oven (instead of brushing on MORE butter) and then sprinkled with cinnamon sugar. Also, I used way more cinnamon sugar than the recipe called for!
You can’t go wrong with extra butter 😉
Love the new site! It’s so clean and fresh and I really like all the cute little touches like the kitchen utensils down the side. It really suits you and I hope you are very happy in your new blog home!
Super happy! Thanks Kathryn 🙂
Thank you so much for posting your churros recipe. I’ve been longing to make these for ages but I’m not a fan of deep fried food, so I love the look of your baked version. We always eat these for breakfast when I visit my mum in Spain and they’re just gorgeous. Can’t wait to try making them!
Ditto to the above – these look amazing, I’ve generally resisted churros in all their deep fried naughtiness but I’ll definitely give the much healthier baked versions a go!
The new home and layout is great – I particularly like the new recipe format and print option 🙂
your site looks beautiful! and the churros with chocolate sauce look delicious!
Amazing! My boyfriend has been wanting a deep fat fryer for ages and uses churros as his argument (my argument against is hot oil = danger), thank you for posting this recipe – these look great, so pleased we can make a baked version now 🙂
Haha, I think owning a deep fat fryer might be a slippery slope: I’d be tempted to deep fry everything once, just to see what it tasted like 😉
Now that you mention it, I am scared of deep frying! These look delicious–and not scary at all.
Thanks!
I’ve only deep fried a few times at home and each time I made sure both the fire blanket and fire extinguisher were within easy reach! I really like how these are baked. The chocolate sauce looks amazing. I’ll be trying it soon!
The chocolate sauce is so yummy – thick and rich without a hint of dairy!
Love these churros AND the new look!
Baked churros – what a great idea! The first time I ever tried churros was in a little cafe in the Barri Gotic in Barcelona about 10 years ago and every time I have them since they remind me of that beautiful city 🙂 And speaking of things beautiful – I LOVE the new look of your site! x
Ah, thank you so much! x
Brilliant, I love your baked churros! I’m always scared of dealing with hot oil, mainly because I’m so accident prone, so these are perfect for me.
I saw the title and that alone excited me! I have a huge soft spot for churro’s and will be trying this recipe out x
Wow, love the new look and these churros! I am also a clutz in the kitchen, so this no deep frying version sounds perfect!
Love the new site, and hope it makes you as happy as the churros ;o)
I have always been put off making churros because of the whole deep frying thing. I need to try these though, they look great!
Love the new look too. 🙂 xx
The new site is SO gorgeous Kate! And those churros… wow, a fabulous recipe to boot!
Thanks Paula!
These sound great and the new look is fantastic – wins all around! xx Love the font for your logo – is it custom?
Thanks JJ 🙂 Yep, the logo was designed by a colleague of my husband’s, I’m so happy with it x
Hi! I stumbled on here when I was looking for a hazelnut recipe…and I stepped into hazelnut/chocolate heaven! : )
And these baked churros look amazing! I will definitely have to try one day!
Ah, you’ll find I’m a big chocolate/hazelnut fan! Definitely try making the homemade ferrero rocher…they’re SO good 🙂
I’ve never made churros. Who knew they were this quick to make! This recipe is definitely bookmarked. Would love to serve it at a get-together.
Your new home is beautiful, and the churros look delicious.
I’m in love with your new site, Kate. It’s clean (very important to me) but has such cute little personal touches and is so well organized. I hope to one day make a change as well. And those churros are a beautiful first recipe in your new home. The maple chocolate sauce must be an amazing dipping pool for those shining churros!
What a gorgeous new site and redesign AND recipe! Happy New Home Kate!
I love your new site, it is so perfect. I am envious of your contacts, they have done a superb job! Love churros so much but have never made them not doughnuts as `i cannot imagine how may I would eat of I did. They are a weakness so I do steer clear 😉
Thanks Laura! And yes, they’re pretty dangerous… 🙂
The site, and the churros, look amazingly gorgeous!! I think I’d actually try them this way as the deep frying has always put me off.
I love the new site. I also love churros and will definitely be trying this baked version. What a fabulous idea. I may be missing something, but what is the additional 10 g sugar for? Thank you.
Thanks Aimee! The 10g sugar is added to the choux paste, along with the sifted flour. It sweetens the pastry ever so slightly, although isn’t strictly necessary. Hope that helps x
The new site looks fantastic- especially the gorgeous header! I love churros (who doesn’t?) but have always been afraid of making them myself. These look so worth it.
I’ve always wanted to make churros- can’t wait to try these.
your photos are so beautiful. well done
These look so tasty! I’ve wanted to make churros for ages, but as you mentioned I’m a bit afraid of the oil so these are a perfect first step! Might have to make some this weekend.
Also, I love the new site, it looks lovely and elegant!
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This is a lovely recipe, so tasty and not as greasy at all! The only issue I see is that the cinnamon sugar really doesn’t stick to the baked churros, did you encounter that problem? You have a most lovely website and even more lovely family