Ingredients
COATING
1/4 cup caster sugar (superfine sugar) (55g)
2 tsp ground cinnamon
CHURROS
150 g/ 1 cup plain white flour (Note 1)
1 tsp baking powder
Pinch of salt
1 tbsp olive oil or other neutral flavoured oil (not extra virgin olive oil)
250 ml / 1 cup boiled water
2 cups+ oil , for frying
CHOCOLATE SAUCE
1/2 cup / 100g dark chocolate chips (Note 2)
1/2 cup / 125 ml thickened cream (heavy cream)
Instructions
Combine sugar and cinnamon in a shallow bowl, set aside.
Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick batter, like a wet sticky dough, not thin and watery.
Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle (see video). Let cool while oil heats.
Heat oil over medium high in a wok or small but deep skillet (Note 3), to 170C/340F, or until it takes 20 seconds for a small 1cm / 1/3" cube of bread to turn golden.
Pipe 15 cm / 6" lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch, makes 8 to 10 in total.
Cook for 2-3 minutes or until golden, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
CHOCOLATE SAUCE
Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.
Recipe Notes:
1. Use plain white all purpose flour, not self raising flour.
2. Make sure you get chocolate chips for cooking, not chocolate confectionary for eating! It melts smoother.
3. Normally I deep fry in a saucepan. But it's too difficult to snip the dough in a saucepan. To minimise oil required, I like using a wok. Otherwise a deep small skillet will also work great!
4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in airtight container (not in fridge). It will go soft. Reheat in 180C/350F oven for 5 minutes or until crisp, then roll in sugar.
5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It isn't needed - the coating adds loads of sweetness, not to mention the dipping sauce!
6. This is a recipe by Nigella Lawson that I found online but no longer seems to be available. There is a version on Food Network but the ingredient measurements are slightly different and I found it does not work as well, so I have stuck to the original recipe that I am grateful I printed out to save in my recipe folder!
7. Different Measures in Different Countries - Measuring spoons and cups differ slightly between some countries. The difference is quite small so it does not affect most recipes, but for baking recipes, it usually does matter. For all recipes on my site, where the difference does matter, I very specifically provide different measures depending on where you are located, like for my Oatmeal Raisin Cookies. For this Spanish Churros, the measures specified in the ingredients will work whichever country you are in.
8. If you are in a high altitude or very humid tropical area, you may find the dough is sloppier than what you see in the video. In which case, just adjust by adding a touch more flour. And vice versa if your dough looks too dry.
9. No nutrition today. Because it's deep fried. Don't know how to calculate it, but I do know the calorie count is higher than a celery stick.
Heat oil over medium high in a wok or small but deep skillet (Note 3), to 170C/340F, or until it takes 20 seconds for a small 1cm / 1/3" cube of bread to turn golden.
Pipe 15 cm / 6" lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch, makes 8 to 10 in total.
Cook for 2-3 minutes or until golden, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
CHOCOLATE SAUCE
Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.
Recipe Notes:
1. Use plain white all purpose flour, not self raising flour.
2. Make sure you get chocolate chips for cooking, not chocolate confectionary for eating! It melts smoother.
3. Normally I deep fry in a saucepan. But it's too difficult to snip the dough in a saucepan. To minimise oil required, I like using a wok. Otherwise a deep small skillet will also work great!
4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in airtight container (not in fridge). It will go soft. Reheat in 180C/350F oven for 5 minutes or until crisp, then roll in sugar.
5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It isn't needed - the coating adds loads of sweetness, not to mention the dipping sauce!
6. This is a recipe by Nigella Lawson that I found online but no longer seems to be available. There is a version on Food Network but the ingredient measurements are slightly different and I found it does not work as well, so I have stuck to the original recipe that I am grateful I printed out to save in my recipe folder!
7. Different Measures in Different Countries - Measuring spoons and cups differ slightly between some countries. The difference is quite small so it does not affect most recipes, but for baking recipes, it usually does matter. For all recipes on my site, where the difference does matter, I very specifically provide different measures depending on where you are located, like for my Oatmeal Raisin Cookies. For this Spanish Churros, the measures specified in the ingredients will work whichever country you are in.
8. If you are in a high altitude or very humid tropical area, you may find the dough is sloppier than what you see in the video. In which case, just adjust by adding a touch more flour. And vice versa if your dough looks too dry.
9. No nutrition today. Because it's deep fried. Don't know how to calculate it, but I do know the calorie count is higher than a celery stick.
