Sunday 8 June 2014

Stupidly Easy Churros

On a typical boring Saturday, when my husband is at work and it's just me and my kids stuck indoors due to bi-polar weather conditions, we often turn to baking. Today, well actually, yesterday, we made Churros. Not for the first time though but this recipe was definately better than previous attempts and the fondue sauce we served it with was pretty special.


  50g butter, melted
  • ½ tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • about 1 litre sunflower oil
  • few chunks of bread
  • For the sugar coating;
  • 100g caster sugar
  • 2tsp cinnamon 


Boil 350ml of water in a kettle and pour into a jug with the melted butter and vanilla extract. Sift the flour and baking powder into a large bowl and make a well in the centre. Pout in the wet ingredients and mix well. Let the mix rest whilst you heat the oil. 
Fill a large saucepan with the oil and heat until a piece of bread takes 45 seconds to turn golden. This is the right temperature for cooking your churros. 
Fill a piping bag with a star nozzle with half the mixture and pipe 10cm strands, cutting the ends with scissors, carefully into the pan. Once golden, remove from the pan and gently toss them into a bowl containing the sugar/cinnamon combo. Keep repeating this process until you've used all the mixture. 
If you like to eat your churros with a chocolate dipping sauce, like we do, you can make up this simple sauce whilst your  churro dough is resting

  • 200g bar dark chocolate, not too bitter, broken into chunks 
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
Simply add all ingredients into a saucepan and gently heat until melted. Stirring occasionally to combine. OR you could cheat like we did and buy ready made. We treated ourselves and went for This xx

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