Culture choc

SPANISH BEACH CHURROS

Ingredients: (Serves 12-15)

215g sugar; 2tsp ground cinnamon; 1.5L plus 2tbsp vegetable oil (ideally flavourless, like sunflower); 500ml water; ½tsp salt; ½tsp vanilla extract; 240g plain flour

For the chocolate sauce: 100g dark chocolate; 185ml plant-based milk; 40g sugar; ½tsp vanilla extract

METHOD:

1. First, make the chocolate sauce. Break the chocolate into a small saucepan with the plant-based milk, sugar and vanilla. Stir to a smooth sauce. Transfer to a serving bowl and set aside.

2. Next, sprinkle 115g of the other batch of sugar, plus cinnamon, over a large plate and set aside.

3. Pour the 1.5 litres of oil into the large saucepan so that it comes a third of the way up the sides of the pan. Heat the oil to about 180°C.

4. Meanwhile, put the water, the remaining 100g sugar, the two tablespoons of vegetable oil, salt and vanilla extract into the medium saucepan and place on a high heat. Bring to the boil, stirring to dissolve the sugar. Remove from the heat, add the flour and beat vigorously with a wooden spoon until it forms a thick, sticky dough. Spoon the mixture into an oiled piping bag.

5. Pipe six churros onto the lined baking tray, each one about 10-15cm long. Carefully transfer the churros to the hot oil (if you’re feeling brave, you can pipe them straight into the oil, but be careful!). Fry for eight to 10 minutes, until golden and cooked through. Use a wooden spoon to move them around if they stick together.

6. Remove the churros with a slotted spoon and lay on the kitchen paper for one minute to drain. While they’re still hot, transfer to the cinnamon-sugar plate and roll until completely covered. Repeat with the remaining dough. Serve with chocolate sauce.