BY CECILIA NAYLOR
For the Churros
- 150 g plain white flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp olive oil or other neutral flavoured oil (not extra virgin olive oil)
- 250 ml boiled water
- 2 cups+ oil for frying
For the Coating
- 55g caster sugar
- 2 tsp ground cinnamon
For the Chocolate Sauce
- 100g dark chocolate chips
- 125 ml double cream (whipping cream)
- Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined – it should be a thick batter, like a wet sticky dough, not thin and watery.
- Transfer dough into a piping bag with an 8mm star tip nozzle.
- Heat oil in a wok or deep-sided frying pan to 170C/340F or until it takes 20 seconds for a small cube of bread to turn golden.
- Pipe 10 cm lengths of dough into the oil, snipping with scissors. Do 4 to 5 per batch, makes 12 to 15 in total.
- Cook for 2-3 minutes or until golden, rolling occasionally.
- Remove onto paper towel lined plate to drain.
- Combine the sugar and cinnamon in a bowl and dip the churros in the sugar, ensuring they are evenly coated with the cinnamon sugar.
- Serve hot with Chocolate Sauce!
- Chocolate Sauce – Place chocolate chips and cream in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.
NB Delicious with or without chocolate sauce, each bite yields first the sweet cinnamon spice, then the crispy dough, then the melt in your mouth tender centre.