Churros Recipe With Freeze-Dried Raspberries

Churros are long doughnuts popular in Spain and in the Spanish and Portuguese speaking worlds. It’s easy to see why they’ve become so popular – the deep-fried crispy choux-pastry in this Spanish churros recipe, dipped into a thick chocolate sauce, makes for the perfect indulgent breakfast or a fun dessert to share at any time of the day.

There’s no denying that fried pastry can be heavy, but in this churros recipe we roll the fried churros in a tart raspberry sugar coating made from freeze-dried raspberries which cuts through the richness. You can opt for grinding freeze-dried raspberries to make a powder, or simply use our pure raspberry powder to make things a little quicker. Paired with a dark chocolate dipping sauce and presented in individual mini wooden cones our Spanish churros with freeze-dried raspberries have something of a fairground, childish sense of fun about them!

Ingredients Serves: 6

For the freeze-dried raspberry sugar

  • 2 tbsp freeze-dried raspberries or 1 tbsp raspberry powder
  • 2 tbsp caster sugar

For the chocolate dipping sauce



  1. Heat the butter, water, sugar and salt in a pan.
  2. When it comes to the boil remove the pan from the heat, add the sifted flour and stir quickly to combine.
  3. Return the pan to the heat over a very low flame, to dry the dough mixture until it starts to come away from the edges of the pan - this won’t take very long – 30 seconds to 1 minute.
  4. Place the nozzle into the base of a piping bag and fill with the dough.
  5. Heat the oil to 170°C using the thermapen thermometer and pipe short lengths of the dough into the oil, cutting them with scissors or a knife. Careful not to pipe too many in at once or they will stick together. Cook in the oil for a couple of minutes or until light brown and crispy - cooking time depends on size of the piped churros.
  6. Lift out with a slotted spoon to drain on absorbent paper. Grind the freeze-dried raspberries to a powder in a pestle and mortar (or just use raspberry powder) and mix with the sugar on a plate. Roll the churros in the raspberry sugar to coat.
  7. To make the chocolate dipping sauce, heat the double cream with the corn syrup. When it comes to the boil pour it over the chocolate and stir until you have a smooth, glossy sauce.
  8. Serve the chocolate in espresso cups and fill the mini wooden cones with the raspberry churros.
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  • Mmm!

    Vivienne on

  • ooh I saw this on FB and had to pop over. Nice idea to use flavoured sugar.

    Nazima on

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