Delicious and surprisingly easy to make,
this recipe will satisfy your sweet tooth
cravings right away!
50g butter melted
½ tsp vanilla extract
250g plain flour, from a new bag.
1 tsp baking powder
Vegetable oil for frying
200g bar dark chocolate, not too bitter, broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
½ tsp vanilla extract (optional)
100g caster sugar
2 tsp cinnamon (optional)
Boil the kettle and measure out 350ml boiling water into a jug. Melt the butter and add this along with the vanilla extract to the water.
Sift the flour and baking powder into a big mixing bowl with a large pinch of salt. Pour the water, butter and vanilla mix into the bowl of flour and beat very quickly with a wooden spoon until lump-free. Rest the mix for 10-15 mins while you make the sauce.
Put all the chocolate sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth sauce. Keep warm on a low heat.
Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360°F. While the oil heats, mix the sugar with the cinnamon on a plate and put to one side.
Spoon the churro dough into a piping bag fitted with a large tip. Squeeze a 4-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain off excess oil.
When the churros are just cool enough to handle, roll them in the cinnamon-sugar. Pour the chocolate into cups and serve.