Fluffy churros with chocolate sauce
Still in the dark about this deep fried dough? History is divided as to their origin, with some saying that it was taught to Portuguese explorers from trade with the Chinese, while others maintain it was Spanish shepherds who wanted a sweet snack to nibble on in the field. Whichever story is true, this sweet treat is most often eaten for breakfast, dipped into a cup of café con leche (that’s coffee with milk). We prefer ours as a dessert treat dipped into dark chocolate sauce, but you can be the judge of which is better. Woopah.
Prep time: 20 mins | Cook time: 15 mins | Serves: 8–10
For the chocolate sauce:
125 g 70% dark chocolate, with sea salt
1 Tbsp golden syrup
150 ml double cream
For the churros:
100 g castor sugar
2 tsp cinnamon
150 ml milk
150 ml water
50 g butter
250 g flour
1 tsp baking powder
500 ml sunflower oil for frying
1. To make the sauce, place all the ingredients in a small saucepan over a low heat until the chocolate has just melted. Remove and set aside.
2. Mix castor sugar and cinnamon together, set aside as this will be your dusting for the churros.
3. Heat the milk, water and butter in a small saucepan until just about to boil.
4. In a large bowl, mix the flour and baking powder. Add the warm water mixture and beat with a wooden spoon to form a soft dough.
5. Allow the dough to rest whilst you heat up the oil for frying. Check that the oil is ready by placing a piece of dough in – if it turns brown in 30 seconds the oil is ready – sooner and it’s too hot, longer and it needs a little longer to heat.
6. Fit a star nozzle onto a piping bag (we used size 8CS) or gun, and fill it with the churro dough mixture. Pipe about 3 cm pieces directly into the oil, cutting off with a sharp knife after each one.
7. Fry the churros for 1–2 minutes each side (they’ll float to the top, so just tip them over after the allotted time to give the underside some deep fried goodness) until golden brown.
8. Remove with a slotted spoon or skimmer and place on draining paper.
9. Then dust in cinnamon sugar.
You can leave the oil to cool and store it in a glass jar for the next time your churros craving strikes. The oil can be reused about 3 times.
Serve with the silky smooth dark chocolate sauce for dipping. Now you no longer have to dash down to your favourite Mexican restaurant to indulge in one, or maybe two, or three churros.