SPANISH CHURROS

INGREDIENTS

Coating:

● 55 gm caster sugar

● 2 tsp ground cinnamon

Churros

● 150 gm plain white flour

● 1 tsp baking powder

● Pinch of salt

● 1 tbsp olive oil or other neutral flavoured oil

● 250 ml boiled water

● 2 cups of oil for frying

● Chocolate sauce

● 100 gm dark chocolate chips

● 125 ml thickened cream ( heavy cream)

METHOD

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 8 mm star tip nozzle. Let cool while oil heats.

Heat oil over medium high in a wok or small but deep skillet, to 1700C, or until it takes 20 seconds for a small one centimetre cube of bread to turn golden. Pipe 15 cm lengths of dough into the oil, snipping with scissors. Do three to four per batch, makes eight to ten in total.

Cook for two or three minutes or until golden, rolling occasionally.

Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with chocolate Sauce!

For the chocolate sauce, place it in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.