One of my favourite treats to pick up at a food market is the Spanish style doughnuts, Churros – served when still warm coated in sugar and covered in melted chocolate they’re incredibly morish.
Guided through the process by the incredibly helpful Waitrose cookery school staff and welcomed with a glass of Prosecco, I learnt how to make these tasty treats for myself. The amazing Waitrose kitchen is kitted out with anything and everything you need for making any dish – the churros I made were with a deep fryer but worry not, this recipe uses a pan of hot oil and I was assured that it would work just as well!
Churros are very quick to make but are best served hot, however, the dough can be prepared before hand and left in the fridge until ready to fry and serve. Taking just 10 minutes to prep and 2-3 minutes to cook they are the perfect after dinner pudding – this recipe serves 4-6.
Ingredients
For the Churros
- 125ml milk
- 50g unsalted butter
- 2 tsp sugar
- 100g plain flour
- Pinch of salt
- 2 medium eggs (1 whole egg and 1 yolk)
- Vegetable oil, for deep frying
For coating
- 25g caster sugar
- ½ tsp ground cinnamon
Chilli chocolate sauce
- 100g Lindt chilli chocolate (70%)
- 50ml double cream
- 100g almonds, chopped (optional)
Method
- In a small saucepan, bring the milk, butter and sugar to boil and keep boiling for 1 minute. Take off the heat and, using a wooden spoon, beat in the flour and salt.
- Once all the flour is combined, put the saucepan back on a low heat and continue to stir firmly for 1 minute. Transfer the dough into a bowl and stir for 1 minute to cool it down or the eggs may cook.
- Mix 1 whole egg and the yolk from another and slowly add to the dough whilst continuing to beat with a wooden spoon. Place a star nozzle in a piping bag and transfer the mix into the bag.
- Melt the chocolate over a bainmarie or in a bowl over a pan of boiling water. Bring the cream to the boil in a pan and slowly stir the chocolate until combined.
- Heat a pan of vegetable oil to 170ºC (if you don’t have a thermometer, drop in a cube of bread – it will turn golden after 20 seconds at 170ºC). Pipe the churros mix into the oil, using scissors to cut 5cm lengths. Once they are golden, transfer to a cooling rack. Mix together the sugar and cinnamon and coat the churros.
I’d recommend serving warm with the lots of chocolate sauce for dipping, some fresh whipped cream and some chopped nuts to make the most of these doughy delights.
Recipe provided by Waitrose Bakery, for information about their cookery classes’ and to book a lesson visit Waitrose cookery school.
About the Author / 50connect editorial
