Zoë: ‘These Spanish style doughnuts are the perfect shape for dipping! We went for the thin short kind so we could dip more at once! The chocolate sauce is thick and indulgent – great for a Sunday treat’.
These churros take:
350ml of boiling water
Quarter cup of melted butter
Tw and a half cups of plain flour
One tablespoon of baking powder
Half a tablespoon of vanilla extract
For the chocolate sauce:
100g of milk chocolate (cooking)
100g of dark chocolate 75% + (cooking)
100ml of double cream (one of those small tubs)
100ml of milk – whole is best
Three tablespoons of golden syrup
Half a teaspoon of Vanilla extract
Half a cup of caster sugar
Two tablespoons of cinnamon
Enough oil to deep fry
Deep fat fryer
1. Shift the flour and baking powder into a large bowl. Add the melted butter to the jug of boiling water. Carefully pour it into the dry ingredients and then whisk quickly to avoid lumps. Put aside to rest for 15 minutes
2. While the dough is resting make the sauce. To do this put all of the ingredients into a saucepan on a low heat. Slowly melt together, stir continuously until you have a shiny sauce. Leave on a very low heat
3. If you have deep fat fryer turn it on at a medium heat (otherwise use a saucepan full of oil).
4. Keep a plate to the side with kitchen roll on to pat dry your churros. Cover another plate with the cinnamon and caster sugar ready to coat the fresh churros and place the hot chocolate sauce in a dipping bowl and set aside.
5. Fit a nozzle to a piping bag (preferably star) 2cm wide is a good size. Fill with the dough and get ready to pipe!
6. Pipe 5-6 short strips into the oil; use scissors to snip the dough and be sure to keep your arms away to avoid oil splashing! When golden remove from the oil and set onto the kitchen roll. Repeat until all the dough is gone
7. Roll all the fresh churros in your sugar plate and then place around your dipping sauce ready to eat!
The dough makes: Roughly 30 short churros.