Spanish Churros

• Vegetarian

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Caster sugar
  • 2 tsp Cinnamon, ground
  • 1/2 cup Dark chocolate chips
  • 150 g Flour, plain white
  • 1 Pinch Salt

• Oils & Vinegars

  • 2 cups Oil
  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Thickened cream

• Liquids

  • 250 ml Water

Found on recipetineats.com

Description

Ingredients

• ¼ cup caster sugar (superfine sugar) (55g)
• 2 tsp ground cinnamon
• 150g / 1 cup plain white flour (Note 1)
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp olive oil
• 250ml / 1 cup boiled water
• 2 cups+ oil, for frying
• ½ cup / 100g dark chocolate chips (Note 2)
• ½ cup / 125 ml thickened cream (heavy cream)

Directions

• Combine sugar and cinnamon in a shallow bowl, set aside.
• Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick batter, like a wet sticky dough, not thin and watery.
• Transfer dough into a piping bag with a 8mm / ⅓ star tip nozzle (see video). Let cool while oil heats.
• Heat oil over medium high in a wok or small but deep skillet (Note 3), to 170C/340F, or until it takes 20 seconds for a small 1cm / ⅓ cube of bread to turn golden.
• Pipe 15 cm / 6 lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch.
• Cook for 2-3 minutes or until golden, rolling occasionally.
• Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
• Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.