Churros

Name: Churros
Prep time: 36 min
Cook time: 5 min
Total time: 41 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 ¾ oz butter; ½ tsp vanilla extract; 9 oz all-purpose flour; 1 tsp baking powder; 4 ¼ cups sunflower oil; 2 bread; 7 oz dark chocolate; ⅓ cup + 1 tbsp heavy cream; ⅓ cup + 1 tbsp milk; 3 tbsp golden syrup; ½ tsp vanilla extract; 3 ½ oz superfine sugar; 2 tsp cinnamon

A weekend Spanish dessert. Ready in about 41 minutes. Difficulty: more effort.

36 minPrep (about)
5 minCook (about)
41 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Fresh & other

1 ⅓ oz butter
7 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
¾ tsp baking powder
2 bread
5 oz dark chocolate
¼ cup + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
¼ cup + 1 tbsp milk
2 ½ tbsp golden syrup Shopping tip: Lyle's Golden Syrup (baking aisle or online). Light corn syrup works.
2 ⅔ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.

Sauces & oils

3 ¼ cups sunflower oil

Spices & seasonings (3): vanilla extract, vanilla extract, cinnamon

½ tsp vanilla extract
½ tsp vanilla extract
1 ½ tsp cinnamon

How to make it

Steps in our own plain words.

Boil the kettle.
Measure 1 ¼ cups boiling water into a jug.
Add the melted butter and vanilla extract.
Sift the flour and baking powder in a big mixing bowl using a big pinch of salt.
Make a well in the centre.
Pour in your contents of the jug and very fast beat in the flour with a wooden spoon till lump-free, rest.
Keep going for 10-15 mins while you make your sauce.
Put all the sauce ingredients in a pan and melt together, stirring every so often until you have a smooth shiny sauce.
Keep warm on a low heat.
Fill a large deep pot one-third full of oil.
Cooking using hot oil can be – before you start, read up.
Do it on how to deep-fry to avoid accidents in the kitchen.
Heat till cube of bread browns.
Do it in 45 seconds to 1 min.
Cover a tray with kitchen paper.
Mix the caster sugar and cinnamon together.
Fit star nozzle to piping bag – 1.5-¾ inch wide is good size.
Fill with the rested dough.
Pipe 2-3 strips directly in the pan, snipping off every dough strip using a pair of kitchen scissors.
Fry until golden and crisp.
Be careful here – if air bubbles form in your churros they can explode, especially if your oil overheats or you use old flour.
Cooking using hot oil can be – before you start, read up.
Do it on how to deep-fry to avoid accidents in the kitchen.
Keep children out of your kitchen plus protect yourself by wearing long sleeves plus eye protection, plus keeping your face away from the pan.
Wait until the churros are crisp and golden.
Remove them from your oil with a slotted spoon.
Drain on the kitchen paper-lined tray.
Carry on cooking the rest of your dough in batches, sprinkling your cooked churros using some cinnamon sugar as you go.
Wait until you’ve cooked all the churros.
Toss with any remaining cinnamon sugar.
Serve with the chocolate sauce, for dipping.