Churros with chocolate dipping sauce
By Sarah Cook
Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent dark chocolate sauce
- Ready in 1 hr
- More effort
Nutrition per serving
-
kcal 185
-
fat 9.6g
-
saturates 5g
-
carbs 22.4g
-
sugars 13.7g
-
fibre 0.9g
-
protein 2g
-
salt 0.2g
Ingredients
- 50g butter, melted
- ½ tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- about 1 litre sunflower oil
- few chunks of bread
- 200g bar dark chocolate, not too bitter, broken into chunks
- 100ml double cream
- 100ml whole milk
- 3 tbsp golden syrup
- ½ tsp vanilla extract, if you have some
- 100g caster sugar
- 2 tsp cinnamon
Tip
Cooking with hot oilIt's important to take care when cooking with hot oil - read our guide on how to deep-fry safely to avoid accidents in the kitchen.
Method
Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.
