Churros and Chocolate Sauce.
From Thomasina Miers' Mexican Food Made Simple
A few notes:
- If you don’t have a piping bag, fear not. Just fry little spoonfuls of batter, and you’ll have mini donuts...and my goodness is that a result that doesn't feel like 'making do'. If you do have one and also happen to have a large star nozzle then BRILL...yours will have the more traditional serrated edges. I thought I had one but didn’t. Hey ho.
- To achieve the light, non-stodge texture we're after you need the oil to be hot enough to cook speedily without being so hot that the outside burns before the inside is cooked. If you have a cooking thermometer just make sure that the oil is around 170°c. If not, when the pan has been on a medium heat for 5 minutes or so, pop a little cube of bread in the oil and you want it to bubble and turn golden brown in less that 30 seconds...if not, adjust the temperature accordingly.
- In terms of the amount of oil, it's more about the level it reaches in you pan than millilitres, so go for it being filled about a third full. When frying like this I always choose the smallest pan sensible, so that you have to deal with as little hot fat as possible. It might mean a few more batches but I'll take that over vats of boiling oil.
Makes enough for 6
You will need
For the sauce
250g chocolate of your choice
2 tbsp golden syrup
300ml double cream
For the churros
a heavy based saucepan
a piping bag if poss (see notes)
90g caster sugar
1 tbsp cinnamon
125g plain flour
125g self raising flour
2 tbsp olive oil
450ml freshly boiled water
around 1 litre of vegetable or sunflower oil
- First job is to make the sauce. All you do is pop all the ingredients into a little saucepan and heat gently until everything is lovely and melty. Done.
- Next for the churros. First mix the sugar and cinnamon together on a plate and set aside.
- Now for the dough. Sift the flours and salt into a bowl and make a well in the middle.
- In another bowl mix the water and olive oil together and pour into the well in the flour
- Beat together until combined and you will have a firm dough. Set it aside to rest for 10 minutes.
- Meanwhile get the oil on a medium heat and heat to 170°c or so that a cube of bread browns in less that 30 seconds (see notes).
- When it's ready, pop the dough into your piping bag and squeeze out sausages of dough as long as you want them, into the oil, snipping them away from the nozzle of the piping bag with scissors. Don't overcrowd the pan, you don't want the churros to stick together.
- Leave to cook for 3-4 minutes, flipping them over once or twice, until golden brown and a bit of the bubbling has subsided.
- After a quick drain on kitchen paper, roll the hot churros in the spiced sugar.
- Get on with cooking the rest of the dough in the same manner.
- Then....it's time...lay back, dunk and enjoy. Yesssss.