Ingredients: |
Ingredients: 1/4 cup superfine sugar
2 tsps. ground cinnamon
2 cups of all-purpose flour
1-1/2 tsp. of salt
1 egg
1 cup water
3 tbsps. of butter
2 cups corn or vegetable oil, for deep-frying
Chocolate Sauce:
5 ounces good-quality dark chocolate (or 1/2 cup chips)
1 tbsp. golden syrup (recommended: Lyle's), or corn syrup
2/3 cup cream
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Directions: |
Directions:1. Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
Churros:
1. Put the butter and water in a saucepan. Add flour after water has boiled. Take off the heat and add egg and salt. Keep mixing until you have a warm sticky dough.
2. Heat the oil in a smallish saucepan; it should come about a third of the way up the side of the pan. When you think it's hot enough, toss in a cub or bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regular the temperature. It should be at 325 degrees. Keep a watchful eye on your hot oil pan at all times.
3. When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish hem out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you each them, to allow them to set inside.
Chocolate Sauce:
1. Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
2. Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving planter and serve.
3. Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away. |
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