Snack

Churros

Name: Churros
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 50g butter, melted; 1/2 teaspoon vanilla extract; 250g plain flour, sifted; 1 teaspoon baking powder, sifted; 1 L sunflower oil; 2 chopped bread, chopped; 200g dark chocolate; 100 ml double cream; 100 ml milk; 3 tablespoons golden syrup; 1/2 teaspoon vanilla extract; 100g caster sugar; 2 teaspoon cinnamon; 300ml water, boiling; salt, a big pinch

Crisp fried churros coated in cinnamon sugar and served with a warm dark chocolate sauce.

50 min
430 kcal
Vegetarian
Spanish
Dessert

Mellowpan tip: Makes 8 servings, plenty to share.

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Ingredients

For 8 servings

Steps

Step 1:
Boil the kettle.
Step 2:
Measure 300ml boiling water into a jug and add the melted butter and vanilla extract.
Step 3:
Sift the flour and baking powder into a large mixing bowl with a big pinch of salt.
Step 4:
Make a well in the centre, then pour in the contents of the jug and quickly beat into the flour with a wooden spoon until lump-free.
Step 5:
Rest for 10–15 minutes while you make the sauce.
10–15 min
Step 6:
Put all the sauce ingredients into a pan and gently melt together, stirring occasionally, until you have a smooth, shiny sauce.
Step 7:
Keep the sauce warm over low heat.
Step 8:
Fill a large deep saucepan one-third full of oil.
Step 9:
Before frying, read up on how to deep-fry safely to avoid accidents in the kitchen.
Step 10:
Heat the oil until a cube of bread browns in 45 seconds to 1 minute.
1 min
Step 11:
Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
Step 12:
Fit a 1.5–2cm-wide star nozzle to a piping bag.
Step 13:
Fill the bag with the rested dough, then pipe 2–3 strips directly into the pan, snipping off each strip with kitchen scissors.
Step 14:
Fry until golden brown and crisp.
Step 15:
Be very careful: air bubbles in the churros can cause them to explode, especially if the oil overheats or you use old flour. Keep children out of the kitchen, wear long sleeves and eye protection, and keep your face away from the pan.
Step 16:
Remove the crisp, golden churros from the oil with a slotted spoon and drain on the kitchen paper-lined tray.
Step 17:
Cook the remaining dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
Step 18:
When all the churros are cooked, toss with any remaining cinnamon sugar and serve with the chocolate sauce for dipping.