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Churros and Chocolate Sauce

These Spanish-style doughnuts are the ultimate winter indulgence. Serve warm with chocolate sauce & ice-cream.

Churros and Chocolate Sauce

Serves 6

1 cup plain flour, sifted

¼ tsp baking powder, sifted

⅔ cup caster sugar

1 cup water

1 tbsp olive oil

vegetable oil, for deep frying

1 tsp cinnamon 

Chocolate Sauce 

200g dark chocolate, finely 

chopped 

1 cup single cream

 

Place flour, baking powder and 1 teaspoon of caster sugar into a bowl.

Bring water to the boil and add olive oil. Pour liquid over dry ingredients and mix together with a wooden spoon until a smooth dough pulls away from the sides of the bowl.

Spoon mixture into a piping bag with a large star nozzle attached.

Heat vegetable oil in a deep saucepan until it reaches 170°C on a sugar thermometer.

Using a sharp knife cut off 6cm lengths of dough from the piping bag and fry in batches for 3-4 minutes, turning halfway until they are golden brown. Drain on a paper towel.

Combine remaining caster sugar and cinnamon in a large bowl and roll the churros in the cinnamon sugar.

Meanwhile, combine chocolate and cream in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth.

Serve churros with chocolate sauce.

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One Comment on Churros and Chocolate Sauce


  • Frances
    August 2, 2013 1:24 pm

    Love your mag, waiting patiently to win
    a surprise

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