Bringing a Spanish sugary flair to your simple doughnut mix – ideal party food.
Churros
12
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 40g | Trex |
| 300ml | Boiling water |
| 1⁄2 tsp | Vanilla extract |
| 250g | Plain flour |
| 1 tsp | Baking powder |
| Sunflower or rapeseed oil |
The sauce
| 200g | Cooking chocolate |
| 100ml | Double cream |
| 100ml | Whole milk |
| 3 tbsp | Golden syrup |
| 1⁄2 tsp | Vanilla extract |
Cinnamon Sugar
| 100g | Caster sugar |
| 2 tsp | Cinnamon |
Method
Mix 300ml boiling water with the melted Trex and vanilla extract in a jug.
Sieve the baking powder and flour in to a mixing bowl with a pinch of salt, making a well in the centre. Slowly add the content of the jug to the mixture, beating with a wooden spoon until it is smooth.
To make the sauce, add the chocolate, double cream, milk, golden syrup and vanilla extract to a pan on a low heat, stirring until it has melted to create a smooth mixture. Keep warm on a low heat.
Fill a piping bag (roughly 2cm wide nozzle) with the rested dough. Take a baking tray and cover with kitchen paper, sprinkling the sugar and cinnamon over it.
Add oil to a saucepan until 1/3 full and heat gently, paying attention to avoid the oil spitting. Pipe 2-3 strips in to the pan each time, frying until golden brown in colour. Use a slotted spoon to remove the golden brown churros, placing them on the kitchen paper. Continue with the remaining churros.
Serve with the chocolate sauce.
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