In a saucepan, combine the water, sugar, butter and salt. Bring to a boil and remove from the heat. Quickly add the cake flour and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pot. Set aside to cool slightly. In a separate bowl, lightly whisk together the eggs and Vanilla. Add the egg mixture bit by bit to the dough, stirring well between additions until completely incorporated – the mixture should be soft, smooth and glossy. Spoon the dough into a piping bag fitted with a star-shaped piping nozzle.

Preheat ± 5cm oil in a saucepan to 180°C or until a piece of bread dropped into the hot oil immediately starts sizzling.

Working in batches, pipe 6-10 cm long churros into the hot oil, snipping them off with a pair of kitchen scissors. You can either make them straight or loop them if you wish.

Fry for a minute on one side, then carefully turn over using a slotted spoon and continue frying until golden brown and crispy all over. Remove the churros from the oil, place on kitchen paper to drain any excess oil, then dust generously with NOMU Sweet Rub or cinnamon sugar. Serve while still warm with delicious chocolate dipping sauce.

To make the dipping sauce, heat the cream on the stove, or in the microwave until just below boiling point. Add the NOMU Hot Chocolate and stir well until smooth and silky.

Tips: Do NOT use a plain round nozzle for churros, only a star tip! Using a round tip can cause steam build-up, leading to a churros explosion.

If you don’t have any of our delicious Sweet Rub in your pantry, make your own cinnamon sugar by combining 1/4 cup sugar with 1 tsp NOMU Ground Cinnamon.