Span­ish Beach Chur­ros

MAKES 12–15

No. 1 Magazine - - SCOTLAND’S NO.1 FOR LIFE & STYLE -

IN­GRE­DI­ENTS:

• 215g sugar

• 2 tsp ground cin­na­mon

• 1½ litres veg oil

• 500ml wa­ter

• ½ tsp salt

• ½ tsp vanilla ex­tract

• 240g plain flour

In­gre­di­ents For Choco­late Sauce

• 100g dark choco­late

• 185ml plant-based milk

• 40g sugar

• ½ tsp vanilla ex­tract

METHOD:

First, make the sauce. Break the choco­late in a small pan with the plant-based milk, sugar and vanilla. Stir to a smooth sauce then trans­fer and set aside. Sprin­kle 115g sugar and the cin­na­mon over a plate and set aside. Take a pip­ing bag and in­sert the noz­zle, spray the in­side of the bag with a lit­tle oil. Pour the 1½ litres of oil into a large pan so that it comes a third of the way up the sides and heat to about 180°C, or un­til a wooden spoon dipped into the oil siz­zles around the edges. Mean­while, put the wa­ter, re­main­ing sugar and 2 tbsp of veg­etable oil, salt and vanilla ex­tract into a medium saucepan and place on a high heat. Bring to the boil, stir­ring to dis­solve the sugar then re­move from the heat, add the flour and beat with a wooden spoon un­til it forms a thick, sticky dough. Spoon the mix­ture into the pip­ing bag and pipe 6 chur­ros on to a lined bak­ing tray, each one about 15cm long. Then trans­fer the chur­ros to the hot oil. Fry for 8–10 mins, un­til golden and cooked through (use a wooden spoon to move them around if they stick to­gether). Re­move the chur­ros with a slot­ted spoon and lay on the kitchen pa­per for 1 minute to drain. While they’re still hot, trans­fer to the cin­na­mon sugar and roll un­til com­pletely cov­ered. Re­peat with the re­main­ing dough. Serve with the choco­late sauce.

BOSH! by Ian Henry Firth and Ian Theasby is pub­lished by HQ, Harpercollins in hard back priced at £20

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