IngredientsFor the Churros -50g Melted Butter
1/2 tsp Vanilla Extract
250g Plain Flour1tsp Baking Powder
350ml Boiling Water
For Cinnamon Sugar -100g Caster Sugar4 tbsp Cinnamon (or as much as you want)
For Chocolate Sauce -200g Milk Chocolate100ml Double Cream
Method For Churros
- Boil your kettle, measure 350ml of boiled water and add melted butter and vanilla extract. Sift the flour and baking powder into a mixing bowl with a pinch of salt. Make a well in the centre of this and pour the wet contents in and quickly beat with a wooden spoon, this makes the dough really stiff, you can rest it for a further 10 minutes if you want we didn't leave it that long as our mix was really tough.
- Fill a saucepan one-third full of oil, I think we used a full litre bottle of sunflower oil in my pan. Heat it until it's bubbling a bit, the recipe we followed said to fry a bit of bread but we just did tiny churros to see if they fried.
- Cover a plate or tray with the cinnamon and caster sugar mix.
- Fill a piping bag with your dough this normally has a star ended nozzle but if not that's cool. Pipe a few stripes into the pan and snip off each strip with scissors. Fry these for about 30 seconds on each side until golden and crisp. Remove from the pan drain them before rolling them in the glorious cinnamon sugar mix. You're now good to demolish them all.
Method For Chocolate Sauce
- You can make this along side the churros at the same time or whilst you leave the dough to set, it's up to you. Basically whack all your ingredients into a pan and gently melt them together until you have a chocolate sauce.
We used so much more cinnamon in our cinnamon/sugar mix but we just really love cinnamon. You've seriously got to try this recipe if you want some Mexican goodness in your life!
Have you tried Churros? Will you be attempting to make them yourself?