Churros with chocolate sauce

  • 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
  1. Place the flour in a mixing bowl.
  2. 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.  
  3. Pour over the flour and stir until the mixture forms a ball. 
  4. Heat the oil for frying in a saucepan to 180C (or until a small dollop of churros mixture takes around a minute to cook.)
  5. 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.
  6. 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
  1. Place all the ingredients into a heavy-based saucepan over a low heat. Stir until smooth.

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