Churros
Crispy Spanish fried pastry sticks dusted with cinnamon and sugar. The perfect sweet treat to enjoy with hot chocolate or as a standalone dessert.
Ingredients
- 50 g Butter
- 1 tsp Vanilla extract
- 250 g Wheat flour
- 1 tsp Baking powder
- 1 pinch Salt
- 1 l Sunflower oil
- 200 g Dark chocolate
- 100 ml Heavy cream
- 100 ml Milk
- 3 tbsp Golden syrup
- 0.5 tsp Vanilla extract
- 100 g Caster sugar
- 2 tsp Ground cinnamon
Instructions
- Boil a kettle and measure 300 ml of boiling water into a jug. Add the melted butter and vanilla extract, and stir to combine. Sift the flour, baking powder, and a pinch of salt into a large bowl. Make a well in the center, pour in the contents of the jug, and quickly mix with a wooden spoon until smooth and lump-free. Let the dough rest for 10–15 minutes.
- While the dough rests, prepare the chocolate sauce. Place the chocolate, cream, milk, golden syrup, and vanilla extract in a saucepan. Melt over low heat, stirring constantly, until you have a smooth, glossy sauce. Keep the sauce warm over minimal heat.
- Fill a large deep saucepan one-third full with oil. Heat the oil to a temperature where a small piece of bread turns golden in 45 seconds to 1 minute. Line a baking tray with paper towels. Mix the caster sugar and ground cinnamon together in a separate bowl.
- Fit a star-shaped nozzle with a diameter of 1.5–2 cm to a piping bag and fill it with dough. Pipe strips of dough directly into the hot oil, about 10–12 cm long, cutting them with kitchen scissors. Fry until golden and crispy, approximately 2–3 minutes per batch. Turn the churros carefully to ensure even cooking. Work cautiously—check the safety guidelines for deep frying before you begin.
- Remove the cooked churros with a slotted spoon and place them on paper towels to drain. As each batch is ready, dust the churros with the cinnamon and sugar mixture. Continue frying the remaining dough in batches.
- Serve the warm churros with hot chocolate sauce for dipping.