About this Dish
Fried dough fingers dusted with sugar and served with a thick, dark hot chocolate for dipping. Eaten for breakfast or as a late night snack after a night out. The dough must be piped through a star-shaped nozzle for the characteristic ridged surface that holds the chocolate.
IngredientsServes 4
💧Water, 250ml
🧈Unsalted butter, 50g
🧂Salt, a pinch
🌾Plain flour, 150g
🥚Eggs, 2 large
🫙Caster sugar, 4 tbsp for dusting
🫒Sunflower oil, enough for deep frying (about 1 litre)
🍫Dark chocolate (70%), 200g broken into pieces
🥛Double cream, 200ml
🍬Cinnamon, 1 tsp mixed with the dusting sugar
Method
1
Bring the water, butter and salt to a rolling boil in a saucepan. Tip in all the flour at once and beat vigorously with a wooden spoon over a low heat for about 2 minutes until the dough comes away cleanly from the sides of the pan.2
Remove from the heat and let the dough cool for 5 minutes — this is important so the eggs don't scramble. Beat in the eggs one at a time until the dough is smooth, glossy and thick enough to hold its shape when piped.3
Heat the oil in a deep heavy-bottomed pan to 180°C — use a thermometer if you have one, or test with a small cube of bread which should turn golden in 30 seconds. Never fill the pan more than a third full with oil.4
Spoon the dough into a piping bag fitted with a large star-shaped nozzle. Pipe 10–12cm lengths directly into the hot oil, snipping the dough with scissors. Fry in batches of 3 or 4 for about 3–4 minutes, turning once, until deep golden and cooked through.5
Drain the churros on kitchen paper for a moment, then roll immediately in the cinnamon sugar mixture while still hot so the sugar sticks well.6
For the hot chocolate, heat the double cream in a small saucepan until just steaming then remove from the heat. Add the dark chocolate pieces and stir until completely melted into a thick, glossy sauce. Serve straight away in a small cup alongside the warm churros for dipping.User Reviews
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