Churros

Ingredients

• 50g Butter
• 1/2 teaspoon Vanilla Extract
• 250g Plain Flour
• 1 teaspoon Baking Powder
• 1 L Sunflower Oil
• 2 chopped Bread
• 200g Dark Chocolate
• 100 ml Double Cream
• 100 ml Milk
• 3 tablespoons Golden Syrup
• 100g Caster Sugar
• 2 teaspoon Cinnamon

Instructions

1. Bring the kettle to the boil and measure 300 ml boiling water into a jug. Add the melted butter and vanilla extract and stir to combine.
2. Sift the flour and baking powder into a large bowl with a generous pinch of salt. Make a well in the centre, pour in the hot liquid and quickly mix with a wooden spoon until you have a thick, smooth dough. Cover and rest for 10–15 minutes.
3. To make the chocolate sauce, place the dark chocolate, double cream, milk and golden syrup in a saucepan. Heat gently, stirring occasionally, until smooth and glossy. Keep warm.
4. Mix the caster sugar and cinnamon together and line a tray with kitchen paper. Pour the sunflower oil into a large deep pan, filling it no more than one third full. Heat until a cube of bread browns in 45–60 seconds.
5. Transfer the dough to a piping bag fitted with a star nozzle about 1.5–2 cm wide. Pipe 2–3 strips of dough directly into the hot oil, cutting them off with scissors. Fry in small batches until golden and crisp, keeping the oil at a steady temperature.
6. Remove the churros with a slotted spoon and drain on the prepared tray. Sprinkle with the cinnamon sugar while hot. Repeat with the remaining dough.
7. Toss the churros in any remaining cinnamon sugar and serve warm with the chocolate sauce for dipping.

instructions_source: editorial-classic