All over Spain, Portugal, and Latin America you are likely to come across the deliciously naughty treats called “churros”. Like doughnuts, but different in shape and texture, they are the ideal street-food dessert, beautifully simple but utterly delicious.
Churros with Chocolate Sauce
- 125g self-raising flour
- 125g plain flour
- 2 tbsp of olive oil
- pinch of salt
- 90g of caster sugar
- 1 tsp of ground cinnamon
- 500ml of vegetable oil for frying
For the chocolate sauce:
- 90g plain chocolate
- 1 tbsp of golden syrup
- A small knob of butter
Start by mixing the sugar and cinnamon together and set aside for later. Sift the two types of flour together into a bowl, along with a pinch of salt, making a type of well in the centre of the flour. Mix the olive oil and 450ml of boiling water together in a separate jug and then pour into the well, beating as you go. Keep beating the mixture until there are no more lumps. The dough should be firm, soft and sticky. Let the mixture rest for a few minutes.
In a large, heavy-bottomed saucepan, heat the sunflower oil until it is hot enough to brown a piece of bread in less than 30 seconds. Take caution when using the oil.
Add the dough to a piping bag, ideally with a star-shaped nozzle if you have one, (cutting a small slit into the corner of a freezer bag can also work, but isn’t as neat!). Gently squeeze out the dough directly into the hot oil, cutting them with scissors to whatever length you like. Fry the churros for about 3 to 4 minutes until they look crispy and golden. Remove them carefully from the oil with a slotted spoon and set to dry on kitchen paper.
Once they are dry, roll them in the cinnamon sugar and they are a ready to serve whenever the sauce is ready.
To make the chocolate sauce, gently melt the butter in a saucepan and add all the chocolate and the golden syrup. Heat over a low heat, stirring continuously to melt the chocolate and taking care not to let it burn. Once the chocolate is all melted and smooth, serve in a little bowl next to your churros.
This wonderful recipe was taken from and inspired by ‘Mexican Food Made Simple’ byThomasina Miers.