Churros

Ingredients

• 50 gButter
• 5 mlVanilla extract
• 250 gFlour
• 5 gBaking powder
• 1000 mlSunflower oil
• 60 gBread
• 200 gChocolate
• 100 mlCream
• 100 mlMilk
• 45 mlGolden syrup
• 100 gSugar
• 5 gCinnamon
• 1 gSalt

Instructions

1. 1

   Make the dough

   • Boil the kettle. Put 300 ml boiling water into a jug, add the melted butter (50 g) and 1/2 tsp (≈2.5 ml) vanilla extract.
   • Sift the plain flour (250 g) and baking powder (1 tsp ≈5 g) into a large bowl, add a generous pinch of salt (≈1 g) and make a well in the centre.
   • Pour the jug contents into the well and quickly beat with a wooden spoon until lump-free. Rest the dough 10–15 minutes while you make the sauce.
2. 2

   Make the chocolate sauce

   • Place all sauce ingredients in a pan: dark chocolate (200 g), double cream (100 ml), milk (100 ml), golden syrup (3 tbsp ≈45 ml) and 1/2 tsp (≈2.5 ml) vanilla extract.
   • Gently melt over low heat, stirring until smooth and glossy. Keep warm.
3. 3

   Heat oil & prepare sugar

   • Fill a large deep saucepan one-third with sunflower oil (original: 1 L for frying). Heat carefully and test with a cube of bread (optional).
   • Line a tray with kitchen paper and mix caster sugar (100 g) with cinnamon (2 tsp ≈5 g).
4. 4

   Pipe and fry the churros

   • Fit a large star nozzle (≈1.5–2 cm) to a piping bag and fill with the rested dough.
   • Pipe 2–3 strips into the hot oil, cutting with scissors. Fry until golden and crisp, drain on kitchen paper and toss immediately in the cinnamon sugar.
5. 5

   Serve

   • Toss all churros in the cinnamon-sugar and arrange on a plate.
   • Serve hot with the warm dark chocolate sauce for dipping.