Baked churros
YOU WILL NEED
For the dough 225ml water 115g unsalted butter 2 tbsp unrefined light muscovado sugar ¼ tsp salt 145g plain white flour 3 large eggs
½ tsp vanilla extract For the dusting 115g Billington’s unrefined golden caster sugar ¼ tsp salt 1 tsp ground cinnamon For the chocolate sauce
200g dark chocolate 100ml double cream 100ml whole milk 45ml golden syrup ½ tsp vanilla extract
DIRECTIONS
Preheat your oven to 200ºC/Gas Mark 6. In a pan, heat the water, butter, sugar and salt until it begins to simmer and then add the flour, beating until you have a smooth dough that forms a ball.
Cook over a low heat for 1 minute. Remove from the heat and set aside.
Beat together the eggs and vanilla. Gradually incorporate into the dough until it’s absorbed and you have a thick, elastic paste.
Put the paste into a piping bag with a star nozzle and pipe lines of paste onto the parchment, leaving 3cm between each one. Bake for 18 minutes or until golden. Turn off the oven and leave in there for 8-10 minutes to dry out. Once baked, you can store them in an airtight container for up to 3 days.
While the churros are baking, tip the dusting ingredients into a freezer bag. Make your chocolate sauce by putting all the ingredients into a pan. Stir the chocolate constantly as it melts until you have a smooth, shiny sauce.
When the churros are ready, put them in the bag with the dusting and coat them well, then serve them straight away with the warm chocolate sauce.