Chocolate churros with chocolate & salted caramel sauce

Name: Chocolate churros with chocolate & salted caramel sauce
Prep time: 23 min
Cook time: 20 min
Total time: 43 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: For frying sunflower oil; To serve ice cream; 4 oz muscovado sugar; 2 oz butter; 1 cup + 1 tbsp heavy cream; 3 ½ oz dark chocolate; 3 ½ oz golden superfine sugar; 2 tsp cinnamon; 7 oz all-purpose flour; 1 ¾ oz cocoa powder; 1 tsp baking powder; 1 tsp vanilla extract; 1 ¾ oz melted butter

A weekend Spanish dessert. Ready in about 43 minutes. Difficulty: more effort.

23 minPrep (about)
20 minCook (about)
43 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Fresh & other

To serve ice cream
5 oz muscovado sugar Shopping tip: Dark brown sugar works (UK: muscovado).
2 ⅔ oz butter
1 ¼ cups + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
4 oz dark chocolate
4 oz golden superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
9 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
2 ¼ oz cocoa powder
1 ¼ tsp baking powder
2 ¼ oz melted butter

Sauces & oils

For frying sunflower oil

Spices & seasonings (2): cinnamon, vanilla extract

2 ½ tsp cinnamon
1 ¼ tsp vanilla extract

How to make it

Steps in our own plain words.

Butter, tip the sugar and To make the sauce into a pot.
Bring to a simmer till the sugar has melted.
Stir in the cream.
Simmer till you have a smooth sauce, around 2-3 mins.
Take it off the heat.
Mix through a pinch of sea salt plus the chocolate, and continue to mix for 2-3 mins, until it has completely melted.
Keep warm or leave.
Do it to cool for reheating later.
For the coating.
Mix your sugar with the cinnamon and a little pinch of fine sea salt.
Set aside.
A large pinch of, baking powder, cocoa, tip the flour and For the churros salt into a bowl.
Add the vanilla extract and melted butter.
Pour in 250-1 ¼ cups boiling water.
Whisk to make smooth, very thick batter.
Leave to cool for a few minutes.
Scrape the mix in a piping bag fitted using a medium star nozzle.
Tip sunflower oil in a deep-fat fryer following your manufacturer’s instructions, or heavy-based pan, ensuring it's no more than a third full.
Heat to 350°F, till cube of bread dropped.
Do it in browns in 30 seconds.
Pipe 12-6 inches lengths of dough in the oil, snipping off the end of every one using a pair of scissors as you go.
Pipe four or five at a time.
Cook for around 4 mins, till golden plus crisp, turning them using tongs or a slotted spoon as they heat.
Remove from the oil.
Place on a wire rack.
Repeat with the rest of the dough.
Leave.
Do it to cool if reheating later, otherwise roll your churros in the cinnamon sugar.
Serve right away using the warm chocolate sauce and ice cream.
To reheat the churros.
Put on a tray.
Bake for 5-8 mins.
Roll in the sugar coating.
While that cooks, warm the sauce in a pan.
Serve alongside for dipping.