
- 500ml water
- 3 tbsp golden caster sugar
- ½ tsp salt
- 4 tbsp vegetable oil
- 250g plain flour
- 1 litre oil for frying
- 100g golden caster sugar
- ½ tsp ground cinnamon
- Place the flour in a mixing bowl.
- Put the water, 3 tbsp sugar, the salt and 4 tbsp vegetable oil in a small saucepan over a medium heat. Bring to the boil and immediately remove from the heat.
- Pour over the flour and stir until the mixture forms a ball.
- Heat the oil for frying in a saucepan to 180C (or until a small dollop of churros mixture takes around a minute to cook.)
- Using a piping bag fitted with a star shaped nozzle – about 1 ½ cm wide – pipe strips of dough into the hot oil. (If you don’t have a piping bag or nozzle, you could use a sturdy plastic bag like a freezer bag and snip the corner off.) Fry for around 3-4 minutes until golden all over. Drain on kitchen paper.
- Combine 100g sugar with the cinnamon. Roll the warm churros in cinnamon sugar and serve immediately with warm chocolate sauce.
CHOCOLATE SAUCE
- 125g good quality chocolate, broken into pieces
- 15g butter
- 2 tbsp water
- 2 tbsp golden syrup
- Place all the ingredients into a heavy-based saucepan over a low heat. Stir until smooth.