Churros

Method11 steps

1. 1

   Step 1: Melt all the butter (50g). Stir it and the dough vanilla (½tsp) into the measured 300 ml boiling water in a jug. In a separate bowl sift the flour (250g) and baking powder (1 teaspoon) with the large pinch of salt.

   Uses 50g Butter · ½tsp vanilla extract for the dough · 300ml boiling water for the dough · 250g Plain Flour · 1 teaspoon Baking Powder · 1 big pinch salt for the dough

2. 2

   Step 2: Pour the jug mixture into a well in the dry ingredients and beat quickly with a wooden spoon until the dough is lump-free. Let it rest for ten to fifteen minutes while preparing the sauce.

   Rest mixed churro dough · 15 minUses All dough liquid and sifted dry mixture

3. 3

   Step 3: Break up the dark chocolate (200g) and gently heat it with all the double cream (100 ml), milk (100 ml), golden syrup (3 tablespoons) and separate sauce vanilla (½tsp), stirring until melted and shiny. Keep the completed sauce warm over very low heat.

   Uses 200g Dark Chocolate · 100 ml Double Cream · 100 ml Milk · 3 tablespoons Golden Syrup · ½tsp vanilla extract for the chocolate sauce

4. 4

   Step 4: Choose a large deep saucepan and add sunflower oil to no more than one-third of its depth. Start heating it. Put a paper-lined draining tray nearby.

   Uses Sunflower oil from the1litre available, enough for the frying bath

5. 5

   Step 5: Test the hot oil with a small bread cube: it should brown in forty-five to sixty seconds. Remove and discard the test piece, adjusting the heat and using the second only if needed. Separately mix all the caster sugar (100g) and cinnamon (2 teaspoon) for coating.

   Uses The frying bath · Small bread pieces for testing, using one at a time · 100g Caster Sugar · 2 teaspoon Cinnamon

6. 6

   Step 6: Fit a sturdy piping bag with a 1.5–2 cm star nozzle. Fill it with the rested dough, pressing it in to remove trapped air pockets.

   Uses The complete rested dough

7. 7

   Step 7: Carefully pipe two or three strips directly into the hot oil, snipping each from the nozzle with kitchen scissors. Fry until golden and crisp, turning as needed and keeping the oil from overheating.

   Uses Dough for the first two or three strips · The hot oil

8. 8

   Step 8: Lift the first crisp batch out with a slotted spoon and place on the paper-lined tray to drain.

   Uses All first-batch fried churros

9. 9

   Step 9: Fry all the remaining dough in batches of two or three strips until golden and crisp, draining each batch on the tray. Keep the cooked batches together.

   Uses All remaining dough · The same hot frying oil · The first cooked batch

10. 10

    Step 10: Sprinkle and toss all the warm churros with the prepared cinnamon sugar. Keep any unused coating separately.

    Uses All cooked churros · The sugar and cinnamon mixture

11. 11

    Step 11: Serve the freshly cooked churros immediately with the warm chocolate sauce for dipping.

    Uses All coated churros · All prepared dipping sauce