Bunny Churros
These baked bunny churros are almost too charming to resist - crisp on the outside, coated in cinnamon sugar, and finished with a caramelised crunch. Paired with thick, velvety hot chocolate, they’re the perfect cozy treat for Easter or any whimsical teatime.
Ingredients:
For the Churro Dough:
- 225g water
- 113g butter
- ½ tsp vanilla extract
- 25g caster sugar
- ¼ tsp salt
- 143g plain (all-purpose) flour
- 3 large eggs (room temperature)
For the Churro Coating:
- 113g sugar
- ¼ tsp salt
- 1 tsp ground cinnamon
For the Optional Caramelised Finish:
- 2–3 tbsp melted butter
- Extra sugar for sprinkling
- Kitchen blowtorch
For the Thick Hot Chocolate:
- 180g dark chocolate (chopped )
- 570ml milk
- ½ tsp cornflour
- 2 tsp water (for the cornflour slurry)
- ¼ tsp vanilla extract
Instructions:
Make the Churro Dough:
1. Preheat your oven to 200°C. Line baking tray with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium-high until the butter is melted and the mixture begins to simmer.
3. Once simmering, whisk in the flour all at once. Stir vigorously until the dough forms a ball and no lumps remain.
4. Turn the heat to low and cook the dough for 1 minute, stirring continuously. It should come away from the sides of the pan easily. Remove from heat and let it cool slightly.
5. In a jug, whisk the eggs and vanilla together.
6. Add the egg mixture gradually to the dough, mixing with a wooden spoon until smooth and mashed potato-like in texture.
Pipe & Bake the Bunny Churros:
7. Transfer the dough to a piping bag fitted with a large star nozzle.
8. Pipe bunny-shaped onto your lined tray, leaving about 5cm between each one.
9. Bake for 18–22 minutes until golden brown. Then turn off the oven and leave the churros inside for an additional 10 minutes to dry slightly and hold their shape.
Churros Coating:
10. In a bowl make the cinnamon-sugar-salt mixture, mix well.
Caramelised Finish:
11. Once the churros are fully cooled, lightly brush with melted butter
12. Sprinkle with a generous amount of churros coating, then use a blowtorch to caramelise the surface for a crunchy finish.
Make the Thick Hot Chocolate:
1. Heat the milk in a saucepan until just simmering.
2. Add the chopped chocolate and stir until melted and smooth.
3. Mix cornflour and water to make a slurry, then whisk it into the hot chocolate.
4. Cook over medium heat, whisking constantly, until it thickens and bubbles. Lower the heat and simmer for 2 more minutes.
5. Remove from heat and stir in vanilla.
Serve & Enjoy:
Dip your warm bunny churros into that velvety hot chocolate and enjoy! A cozy, cute, and irresistible treat for all ages.