I love churro and so do all my friends, at home they are a sudden afternoon treat or late at night, with a cup of sauce-thick hot chocolate on the side, a gratifying finale to any meal YUM! how can one not love them the smell of cinnamon drives me crazy they are so indulgent i even love them for my breakfast. I made them today and by the time i could think of clicking any pictures they had been polished off, only four or five were left so i had to make do with them. If you have never eaten churro please do leave everything just everything and go to your kitchen and make them fresh from the scratch, make them for a romantic candle light dinner for your husband or lover you shall not regret it 🙂
50G caster sugar
2 -3 tsp ground cinnamon
125g plain flour
1 tsp baking powder
1 tsp vanilla extract
1 x 15ml tablespoon olive oil
250ml freshly boiled water
vegetable oil, for frying
FOR THE THICK CHOCOLATE SAUCE
100g good-quality dark chocolate
25g milk chocolate
1 x 15ml tbsp golden syrup
150ml double cream
Mix the sugar and cinnamon for the churros in a wide, shallow dish and set aside.( This is for shaking the cooked churros in, to coat them later).
Melt all the chocolate sauce ingredients in a heavy based saucepan, really gently and once the chocolate starts to melt stir everything together and take off the heat and set aside.
To make the churro, put the flour in a large bowl and stir in the baking powder and beat in the olive oil, vanilla extract and 250ml freshly boiled water. Keep mixing until you have a warm sticky dough leave it to rest for 10 minutes or as long as it takes for the vegetable oil to heat up.
Heat the oil for frying in a small saucepan, it should come about a third of the way up the sides of the pan. When you think the oil is hot enough, load up a piping bag with a large star-shaped nozzle and fill the churro dough. Squeeze short lengths of dough into the hot oil, snipping them off with a pair of scissors as you go.
Cook about 3 or 4 at a time and once they turn a rich golden brown, fish them out of the oil onto a kitchen roll. Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering.
Once you have finished making the churros, pour the chocolate sauce into individual pots and dip and dunk away.
yum! yum! yum………
Adapted from Nigella Lawson.