Friday - - Food -

Prep time 15 mins Cook­ing time 15 mins Serves 4 90g (190ml) cake flour 5 tsp caster su­gar ½ tsp bak­ing pow­der A pinch of salt 50ml but­ter 125ml wa­ter 2 ex­tra large eggs 1 tsp caramel essence Veg­etable oil, for fry­ing ½ cup caster su­gar mixed with 2 tsp cin­na­mon QUICK HOT CHOCO­LATE: 125ml cream 125ml milk 100g dark choco­late A pinch of chilli pow­der, op­tional To pre­pare chur­ros, sift dry in­gre­di­ents to­gether in a large bowl. Heat but­ter and wa­ter in a saucepan. Bring to the boil. Re­move from heat and toss in dry in­gre­di­ents. Mix to form a smooth, soft, lump-free paste. Place dough in a large bowl and al­low to cool slightly. Beat eggs to­gether with caramel essence. Add to dough, a lit­tle at a time, beat­ing well after each ad­di­tion to main­tain a smooth paste. Heat 4cm oil in a pan. Spoon paste into a pip­ing bag. Squeeze 10cm lengths into oil. Snip ends off with a pair of scis­sors. Cook un­til puffed and golden all over, turn­ing if nec­es­sary. Drain on kitchen pa­per and dust with cin­na­mon su­gar. To pre­pare hot choco­late, heat cream and milk to­gether in a saucepan un­til just boil­ing. Re­move from heat. Add choco­late and chilli and stir un­til melted and smooth. Pour into small serv­ing glasses or espresso cups and serve im­me­di­ately with hot chur­ros.

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