Churros

Dessert · Spanish classic.

Ingredients

• 50g Butter
• 1/2 teaspoon Vanilla Extract
• 250g Plain Flour
• 1 teaspoon Baking Powder
• 1 L Sunflower Oil
• 2 chopped Bread
• 200g Dark Chocolate
• 100 ml Double Cream
• 100 ml Milk
• 3 tablespoons Golden Syrup
• 1/2 teaspoon Vanilla Extract
• 100g Caster Sugar
• 2 teaspoon Cinnamon

Method

1. Bring to a boil — Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract.
2. Mix together — Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.
3. Continue cooking — 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.
4. Continue cooking — Rest for 10-15 mins while you make the sauce.
5. Stir — Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce.
6. Heat the pan — Keep warm on a low heat. Fill a large deep saucepan one-third full of oil.
7. Fry — Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen.
8. Heat the pan — Heat until a cube of bread browns in 45 seconds to 1 min.
9. Mix together — Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
10. Continue cooking — Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size.
11. Continue cooking — 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.
12. Fry — Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour.

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• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón