How to Make Churros
Churros are a popular sweet Spanish delicacy made from choux pastry. The heavenly batter is deep fried, covered in cinnamon sugar, and then served with melted chocolate. Delicious. These hot and gooey, doughnut-like sticks are perfect for anyone with a super sweet tooth. Better yet, it’s so easy to make this moreish Hispanic snack – but beware; they’ll most definitely disappear from your plate in an instant!
- 1 tsp of Baking Powder
- 125g of Plain Flour
- 50g of Caster Sugar
- 2 tsp of Ground Cinnamon
- 15ml of Olive Oil
- 500ml of Vegetable Oil (for deep frying)
- 250ml of Boiled Water
Chocolate Sauce Ingredients:
- 2tbsp of Golden Syrup
- 100g of Dark Chocolate
- 150ml of Double Cream
- 25g of Milk Chocolate
- Shallow Dish
- Heavy-Based Saucepan
- Small Saucepan
- Mixing Bowl
- Piping Bag
- Star Shaped Nozzle
- Spatula, Slotted Spoon or Tongs
- Baking Tray
- Kitchen Roll
METHOD: Sweet and Crispy Coated Churros
- Mix the cinnamon and sugar together in a wide, shallow dish, and then set it aside; you’ll need this ready to cover the churros once they’re cooked.
To make the chocolate dipping sauce, gently melt all the ingredients together in a heavy-based saucepan. Once the chocolate has melted and all ingredients are combined, take it off the heat and set it aside in a warm place, ready for later.
To make the churros batter, mix the flour and baking powder together in a mixing bowl, then beat in the olive oil and boiled water. Mix until you have a soft, warm dough. Leave this to rest for approximately 10 minutes while you heat up the frying oil.
- Fill a small saucepan with vegetable oil, about a third of the way up. Keep an eye on your pan at all times; once you think the oil is hot enough, test it with a cube of bread. If it browns and fries in 30 seconds, it’s time to start cooking the churros!
- Prepare a piping bag with a star shaped nozzle, and then fill it with the churros mixture. Squeeze out 4cm - 5cm lengths of dough into the hot oil, and snip off the ends with scissors.
- Cook four churros at a time. Once they’ve crisped and turned golden brown, remove them with a spatula, a slotted spoon, or a pair of tongs. Transfer them onto a baking tray lined with kitchen paper, and then repeat the process until you’ve used up all the mixture.
- Once your churros are cooked, leave them to sit for between 5 and 10 minutes so they can set inside. One at the time, drop them into your prepared sugar and cinnamon mix; shake until they’re completely covered.
- Retrieve your sweet, gooey chocolate sauce, and then get dipping!