I love churros. Unfortunately, there will be no instant gratification for me here as I have yet to find a good churro place where I live. For now, it shall have to be a rare weekend or day off treat for myself (and maybe some cousins who happen to be around). Explaining churros to my grandmother was quite the feat... I settled with "Spanish cucur". Close enough.
Churros & Dark Chocolate sauce
- 90g caster sugar
- 1 tbsp ground cinnamon
- 125 g all purpose flour
- 125 g self raising flour
- A pinch of salt
- 2 tbsp olive oil
- 1 litre of vegetable oil (for frying)
Dark Chocolate sauce
- 200g dark chocolate, chopped
- 50g milk chocolate, chopped
- 2 tbsp golden syrup
- 300ml double cream
- Mix the sugar and cinnamon together in a plate and set aside
- Make the chocolate sauce by placing the chocolates in a medium sized bowl, heat the cream and golden syrup in a saucepan until just before boiling. Pour the heated cream over the chopped chocolate and stir with a spoon to melt all the chocolate and mix until incorporated
- In a large mixing bowl, mix the flours and salt and make a well in the centre
- In a separate bowl, mix the olive oil and 450ml boiling water, then pour the mixture into the flour well, beating well to get rid of any lumps. Let the dough rest for 10 minutes
- In a large, flat bottomed pot, heat the litre of vegetable oil. Transfer the dough into a piping bag with a large star tip (I use Wilton 1M) and when the oil is hot, pipe out long sticks of dough over the oil, gently lowering into the oil and cutting off with a pair of scissors when you've achieved the length you want. Fry for about 3 or 4 minutes or until golden brown, remove from oil with a slotted spoon and drain on kitchen paper, roll in cinnamon sugar and dip in chocolate and enjoy!
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