Go Back

Churros with Cinnamon Sugar & Dipping Chocolate

Forget the deep fryer! This baked Churros recipe from Chef Shellie Froidevaux delivers on the sweet, cinnamon flavour of traditional churros without the oil. Pipe your batter onto a baking tray, set it to bake in our NN-CT56M 3-in-1 Convection Microwave Oven, and serve with a decadent dipping chocolate. YUM!


  • 150 g self-raising flour
  • pinch of salt
  • 1 tbs vegetable oil
  • ½ tsp vanilla bean paste
  • 250 ml boiling water
  • 30 g caster sugar
  • 1 tsp ground cinnamon
  • 50 g butter cubed
  • 100 g dark chocolate chopped


  • Combine the sugar and cinnamon in a shallow dish and set aside.
  • Preheat Convection to 180°C.
  • To make the churros, mix together flour and salt in a bowl. Add oil and boiling water and stir until combined and a thick, sticky batter. Transfer to a piping bag fitted with a large star tip nozzle.
  • Line the enamel tray with non-stick baking paper. Pipe out thick 8cm strips of churro batter onto the prepared tray, using a knife to release each piece from the piping tip, if needed. Bake for 20 minutes.
  • Place butter in a shallow bowl, cover and microwave for 30 seconds at 600W.
  • Dip the churros in the butter, then roll in the cinnamon sugar.
  • To make the chocolate dipping sauce, place the chocolate in a microwave safe dish. Microwave chocolate for 30 seconds, stir, and microwave for a further 2 rounds of 30 seconds and stir. Serve straight away with churros.