Mini Churro Doughnut Mountain

Churros, but doughnuts.

Done in 3 hours

Serves 8

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These mini doughnuts are covered in cinnamon sugar and drenched in a rich chocolate sauce in a nod everyones favourite Spanish/Mexican sticks of joy. They are less of a faff than choux pastry to boot!


To make the doughnut dough, whisk the yeast, sugar and water together until the yeast has dissolved. In a stand mixer, mix the salt into the flour.

Add the yeasty water and mix for around 5 minutes or until combined, then add the softened butter until it's fully incorporated.

Add the eggs, one at a time, and knead for 5 minutes until soft, slightly sticky and stretchy. Cover with clingfilm and set aside to rise for around an hour.

Meanwhile, heat the frying oil until it's at 170°C.

Divide the dough into 15g balls, then roll them in your hands to create a bit of surface tension. Allow them to rise under some more clingfilm for around half an hour.

Fry those doughnuts! Do it in batches of around 10 until they are cooked through, then drain them on some kitchen towel. Whisk together the cinnamon and sugar then toss the doughnuts in the resulting cinnamon sugar.

Place the chopped chocolate in a large heatproof bowl. Heat the cream until it's almost simmering, then pour it all over the chocolate. Leave it to sit briefly then use a wooden spoon to mix it all together and make a delicious chocolate sauce. Leave to cool for around 30 minutes.

Pile the doughnuts up high and pour over the chocolate sauce. Thank us later.

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Hugh Woodward

Hugh Woodward

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