House recipe
🍫 Churros with dark chocolate sauce
A simple egg-free churro dough piped into hot oil, rolled in cinnamon sugar and dunked in a rich chocolate sauce.
Allergens. Contains: Gluten, Soy, Milk. May contain, depending on the brands you buy: Milk, Tree nuts, Peanuts.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 150 g plain wheat flour
- 80 g sugar, 1 tbsp for the dough, the rest for coating
- pinch salt
- 1 litre sunflower oil, for frying, plus 1 tbsp for the dough
- 2 tsp ground cinnamon
- 100 g dark chocolate, chopped
- 150 ml cream
Method
- Bring 250 ml water to the boil with 1 tbsp sugar, the salt and 1 tbsp oil. Take off the heat, tip in the flour all at once and beat hard with a wooden spoon into a smooth, stiff dough. Leave to cool for 5 minutes.
- Spoon the dough into a piping bag with a large star nozzle. The ridges help the churros cook evenly and stop them bursting.
- Heat the frying oil in a deep, heavy pan to 180°C. Never leave hot oil unattended.
- Pipe 10 cm lengths straight into the oil, snipping them off with scissors. Fry 4 or 5 at a time for 3–4 minutes, turning, until deep golden.
- Drain on kitchen paper, then roll in the remaining sugar mixed with the cinnamon.
- For the sauce, bring the cream just to a simmer, pour it over the chocolate and leave for a minute before stirring until glossy. Serve warm for dipping.