Churros

Churros

By
From
Dig In!
Serves
2-4
Makes
8
Photographer
Mark Roper

These are great any time, but I like them for breakfast when I’m feeling indulgent. I sometimes eat them with caramel sauce instead of the chocolate dipping sauce.

Ingredients

Quantity Ingredient
250ml water
100g unsalted butter, chopped
150g plain flour
pinch salt
3 eggs
vegetable oil, for deep-frying
40g icing sugar
2 tablespoons ground cinnamon

Dipping sauce

Quantity Ingredient
125ml milk
250g dark chocolate (at least 70% cocoa solids), roughly chopped

Method

  1. Put the water and butter in a medium saucepan over high heat and bring to the boil, stirring until the butter melts. Remove the pan from the heat and add the flour and salt, stirring constantly with a wooden spoon until the dough forms a ball and is no longer sticking to the side of the pan. Keep stirring the dough to release as much steam as possible in order to cool it down. The dough should be quite stiff but you should still be able to pipe it. If it’s too stiff, add a little extra water. When the dough is cool, add the eggs one at a time, mixing well with a wooden spoon, ensuring each egg is fully incorporated before adding the next. Put the dough in a large piping bag with a 1.5 cm star nozzle.
  2. For the dipping sauce, heat the milk and chocolate in a small saucepan over low heat, stirring continuously until the chocolate has melted and is well combined with the milk. Set aside but keep warm.
  3. Fill a medium saucepan over medium–high heat one-third full with the vegetable oil, or turn a deep-fryer to 180°C.
  4. Check your oil is hot enough by putting a wooden spoon handle in the oil. It’s hot enough if the oil bubbles around the handle. Working in batches, pipe your dough straight into the oil and use a pair of scissors to snip it off at your desired length – about 8 cm is good. Fry the churros for 6–7 minutes or until they are a deep golden colour and cooked through. Scoop them out with a slotted spoon and immediately transfer to paper towel. Mix the icing sugar and cinnamon together and dust the churros. Serve with the dipping sauce.
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