Churros

Ingredients

For the Churros:

• 150g Plain Four
• 1 tsp Baking Powder
• Salt, a pinch
• 1 tbsp Vegetable Oil
• 240ml Boiling Water
• 500ml Vegetable Oil, for deep frying

For the Cinnamon Sugar Coating:

• 60g Caster Sugar
• 1 tbsp Ground Sweet Cinnamon

For the Chocolate Sauce:

• 100g Dark Chocolate or Semi Sweet Chocolate Chips
• 125ml Double Cream

Method

For the Cinnamon Sugar:

1. In a shallow bowl, add the ground sweet cinnamon to the caster sugar, and mix until evenly combined. Set aside.

For the Chocolate Sauce:

1. Add the double cream and chocolate to a microwavable bowl, and microwave in 30 second bursts, stirring in between, until smooth.
2. Set aside for 5 minutes to cool and thicken slightly.

For the Churros:

1. In a bowl, add the flour, baking powder, and salt. Mix thoroughly.
2. Next, add the oil and water, and combine until it forms a thick, gummy, batter. It should not be runny.
3. In a deep pan or wok, heat the oil to 170c, or until it takes 20 seconds for a small piece of churro dough to turn golden brown.
4. Carefully pipe 4 6-inch lengths of dough into the oil, using scissors to snip the dough. Snip close to the oil to avoid splashes.
5. Fry for 3 minutes, or until golden and crispy. Turn occasionally to ensure even frying.
6. Drain on a paper towel for a few seconds. Roll in the cinnamon sugar while still warm, so the sugar sticks to the churro.
7. Serve warm, with chocolate sauce.