Churros

Churros


Ingredinets
  • Butter melted 50 gm
  • Vanilla essence ½ tsp
  • Flour 250 gm
  • Baking powder 1 tsp
  • Salt a pinch
  • Oil to fry
  • Water 350 ml
Ingredients for Sauce
  • Dark chocolate 200 gm
  • Cream 100 ml
  • Milk 100 ml
  • Golden syrup 3 tbsp
  • Vanilla essence ½ tsp
Ingredients for Cinnamon Sugar
  • Caster sugar 100 gm
  • Cinnamon 2 tsp
Method
  • Put 350ml boiling water into a jug and add the melted butter and vanilla essence. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins. Put all the chocolate sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat. Fill a large deep saucepan with oil. mix the caster sugar and cinnamon together. Fit a star nozzle to a piping bag. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

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