Churros with chocolate dipping sauce – en.Kung-Food

Churros are a decadent sweet that remind us of a few, different things: fairgrounds, Mexican hot chocolate, warm tummies and happy times. Rolled in sparkly sugar, these hot, fried, dough sticks are such a treat, made even more special when paired with a spiced chocolate dip. Churros with chocolate dipping sauce are not the dessert that immediately comes to mind when we think of easy kitchen projects, but once it’s broken down, the process really isn’t that difficult. If you want to be transported back to your childhood memories (or whenever it was when you tried your first churro), try these Spanish churros with chocolate dipping sauce and be prepared to make extra, because it’s hard not to get carried away once you’ve tasted your creation!

INGREDIENTSchurros-with-chocolate-dipping-sauce-225x300-5930099 50g butter, melted ½ teaspoon vanilla extract 250g plain flour 1 teaspoon baking powder About 1 litre sunflower oil

Few chunks of bread

FOR THE SAUCE 200g bar dark chocolate, broken into chunks 100ml double cream 100ml whole milk 3 tablespoons golden syrup

½ teaspoon vanilla extract, if you have some

FOR THE CINNAMON SUGARchurros-with-chocolate-dipping-sauce-3-199x300-7291091 100g caster sugar

2 teaspoons cinnamon

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.

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