Churros and Chocolate Sauce Recipe. These Spanish-style doughnuts are the ultimate winter indulgence. Serve warm with chocolate sauce & ice-cream.
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
200g dark chocolate, finely
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.