Classic Spanish churros — crisp, golden fried dough piped from a star nozzle, rolled in cinnamon sugar and served with a rich, glossy chocolate dipping sauce.
- 50g Butter
- 250g Plain Flour
- 1 teaspoon Baking Powder
- 1 L Sunflower Oil
- 2 chopped Bread
- 200g Dark Chocolate
- 100 ml Double Cream
- 100 ml Milk
- 3 tablespoons Golden Syrup
- 1/2 teaspoon Vanilla Extract
- 100g Caster Sugar
- 2 teaspoon Cinnamon
Video
Preparation
- Boil the kettle and measure 300ml boiling water into a jug, adding the melted butter and vanilla. Sift the flour and baking powder into a big bowl with a big pinch of salt, make a well, then pour in the jug's contents and quickly beat with a wooden spoon until lump-free. Rest for 10–15 minutes while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally, until smooth and shiny, then keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil and heat to where a cube of bread browns in 45 seconds to 1 minute. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle (1.5–2cm) to a piping bag and fill with the rested dough. Pipe 2–3 strips directly into the oil, snipping each off with scissors, and fry until golden brown and crisp, taking great care with the hot oil.
- Remove with a slotted spoon and drain on the paper-lined tray, sprinkling with cinnamon sugar as you go. Carry on in batches, then toss with any remaining cinnamon sugar and serve with the chocolate sauce for dipping.
