• 450ml water
• 1 tsp caster sugar
• 1-1 3/4 tbsp unsalted butter, melted
• 1/4 tsp salt
• 325g flour
• 50g California walnuts, finely chopped
• 1 litre vegetable or olive oil
• 400g caster sugar
• 1 tbsp ground cinnamon

Chocolate sauce:

• 750ml milk
• 1 cinnamon stick
• 65g brown sugar
• 2 tsp plain flour
• 50g cocoa powder



  1. Pour water into a medium saucepan with 1 tsp sugar, melted butter and salt; stir with a whisk.
  2. Bring to boil and add all the flour and chopped walnuts.
  3. Stir for 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a ball. Allow churro dough to cool for 5-8 minutes.
  4. While dough is cooling, preheat oil in large deep frying pan over medium heat.
  5. Mix 400g sugar with ground cinnamon in wide bowl and set aside.
  6. Once cooled, arrange the dough into a piping bag with a star-shaped nozzle to form the churros. Pipe dough out on a baking tray in 8cm pieces. Cut with scissors if needed.
  7. Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
  8. Place 4 to 5 churros in a hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally.
  9. Drain on kitchen paper. Dredge in cinnamon sugar mixture and serve with hot chocolate sauce.

Chocolate sauce:

  1. In a medium saucepan, bring milk, cinnamon and brown sugar to a boil. Remove from heat immediately. Cover and let stand.
  2. Add flour and cocoa into milk pan and stir well.
  3. Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.

Recipes from California Walnuts.

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