Cinnamon Sugar Churros with Chocolate Dip
Churros are a weekend project worth the bit of effort. The dough is made on the stove, then piped and fried until crisp, and rolled in cinnamon sugar while still warm. Have the chocolate dip ready before you start frying so everyone eats them hot.
Ingredients
Makes 12 servings
- 298ml Water
- 72g Butter
- 149g Caster sugar
- 238g Plain flour
- 4 eggs
- 179ml Vegetable oil
- 12g Ground cinnamon
- 149ml Cream
- 149g Dark chocolate
Method
- Bring the water, butter and a tablespoon of the caster sugar to a boil in a saucepan.
- Take off the heat and beat in the plain flour until a smooth dough forms.
- Let it cool for 5 minutes, then beat in the eggs one at a time until glossy.
- Heat the vegetable oil in a deep pan to 180C.
- Pipe lengths of dough into the oil through a star nozzle and fry until golden, about 2 minutes each side.
- Drain on paper, then toss in the remaining caster sugar mixed with the ground cinnamon.
- Gently warm the cream and stir in the chopped dark chocolate to make a smooth dipping sauce.
- Serve the churros hot with the chocolate dip.
Nutrition
Per serving: 420 kcal · 5.4g protein · 34g carbs · 28.6g fat