Although these may not be traditional Spanish churros, these chocolate raisin churros are much simpler and even more delicious! Sponsored by Sun-Maid Raisins.
My daughter is now 12 and she is always begging to bake with me. I wish she had the same enthusiasm for cooking dinner or meal prep, but you can’t win them all. My boys also like to cook and bake.
They certainly cook a lot on their Boy Scout camping trips, and their high school Spanish classes periodically require Spanish food for their presentations. So yes, my kids definitely know their way around the kitchen.
My kids are also involved in the creative process, especially with food and meal requests. From fried ramen to empty-the-fridge-soups, I do my best to introduce new and sometimes strange new foods to my family.
Some of our creations are duds, but then you get those gems where the kids talk about it for weeks on end and can’t wait to try it again.
These chocolate raisin churros are one of those gems. And what’s not love? Chocolate slathered Sun-Maid Raisin Bread that’s deep fried and coated with sugar and cinnamon…. it’s a no-brainer.
Now I know these are not authentic churros, I certainly can’t make these for high school Spanish class and call them authentic. But, they certainly carry the essence of the churro, fried “dough” covered in cinnamon and sugar.
My daughter loved these so much that she offered to make them for my video. Those are her hands cutting the crust off the slices of raisin bread. And yes, her hands again rolling the trimmed sliced bread flat as best as she can.
I had to curb her enthusiasm while spreading the chocolate hazelnut onto the bread and limit it to a thin layer, but other than that, my girl made these all on her own. And if she can do it, anyone can, too!
Of course, I was in charge of the frying. Kids, open flame and hot oil don’t mix. But she had no problem rolling the fried “churros” into the cinnamon sugar mix.
When they were ready, my kids did not care one bit if these were authentic churros or not. They were totally amazed and in love with these crunchy and insanely amazing sweet treats.
- 1 loaf Sun-Maid Raisin Bread
- ½ cup chocolate hazelnut spread
- ¼ cup granulated sugar
- 2 teaspoon ground cinnamon
- Vegetable oil for frying
- Using a sharp knife, remove crust from the slices of Raisin bread.
- Using a rolling pin, roll trimmed bread slices as flat as possible.
- Spread a thin layer of hazelnut spread onto one side of each of the flattened bread slices.
- Starting from one end, roll up the bread tightly and place on a plate, seam side down. Do this with all the remaining raisin bread slices.
- In a small plate, combine sugar and cinnamon.
- Fill a small pot with approximately 1-1 ½ inches of vegetable oil and heat to 350ºF/178ºC.
- Place two sheets of paper towels on a small baking sheet or plate.
- Using tongs, place up to two chocolate raisin rolls into the hot oil and fry until golden brown all over. The rolls might try to open up. Use the tongs to occasionally squeeze them shut while they fry.
- When browned all over, drain oil from each churro and transfer onto the plate lined with paper towels.
- Repeat with the rest of the churros until they are all fried. The oil will look a bit messy when you are done from the bits of cinnamon and chocolate, so you can not reuse this oil when done.
- Once cool enough to touch, roll each churro into the cinnamon-sugar and coat all over.
- Transfer to a serving dish and continue to roll the remaining churros into the cinnamon-sugar. Serve immediately.
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 1g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.