Churros
HB-0607 · Hand-built original · Spanish
SpanishDessertVegetarianEgg-freeLow-Sodium
Main ingredient: butter
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1¾ oz butter
- 1/2 tsp vanilla extract, for the dough
- 8¾ oz plain flour
- 1 tsp baking powder
- 1 qt sunflower oil, for frying
- 2 slices bread, cut into cubes, for testing the oil
- 7 oz dark chocolate, chopped
- 6½ Tbsp double cream
- 6½ Tbsp milk
- 3 tbsp golden syrup
- 1/2 tsp vanilla extract, for the sauce
- 3½ oz caster sugar
- 2 tsp ground cinnamon
Method
- For the sauce, put the dark chocolate, double cream, milk, golden syrup and 1/2 tsp vanilla in a pan and heat gently, stirring, until melted and smooth. Keep warm on the lowest heat.
- Mix the caster sugar and cinnamon on a plate and set aside for coating.
- For the dough, put the butter, 1/2 tsp vanilla and 1½ cups water in a pan and bring to a rolling boil.
- Take off the heat, tip in the flour and baking powder all at once, and beat vigorously with a wooden spoon until the mixture forms a smooth ball that leaves the sides of the pan clean. Leave to cool for 5 minutes.
- Spoon the dough into a piping bag fitted with a large star nozzle.
- Heat the sunflower oil in a deep pan to 350°F; a cube of bread should turn golden in about 30-40 seconds at the right temperature.
- Pipe lengths of about 4-6 in directly into the oil, snipping them off with scissors, in batches of 3-4. Fry for 2-3 minutes, turning once, until crisp and golden.
- Drain briefly on kitchen paper, then roll at once in the cinnamon sugar.
- Serve the warm churros immediately with the warm chocolate sauce for dipping.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).