• Cinnamon sugar churros with a bitter sweet chocolate sauce (Petrina Tinslay)

Traditionally served for breakfast these Spanish doughnuts are served with a bitter sweet chocolate sauce.

Makes
30

Preparation

30min

Cooking

40min

Skill level

Easy
By
Average: 3.6 (53 votes)
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Ingredients

  • 1¼ cups water 
  • 125 g butter
  • 1¼ cups plain flour
  • 4 eggs
  • vegetable oil, for deep-frying
  • 1 cup caster sugar
  • 1 tsp ground cinnamon

 

Bittersweet chocolate sauce

  • 100 g bitter sweet chocolate, roughly chopped
  • 200 ml double cream
  • 2 tbsp liquid glucose

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the bittersweet chocolate sauce, place the chocolate in a bowl and set aside. Combine the cream and glucose in a small saucepan and heat over a medium heat until simmering. Pour over the chocolate and stir until chocolate has melted. Serve warm with churros. Makes 1½ cups.

To make the churros, place the water and butter into a saucepan and heat over a low heat until the butter melts.

Increase the heat and bring to a rapid boil, add the flour and stir continuously until the batter comes away from the saucepan and becomes to a ball. Cook for 1-2 minutes.

Turn the dough into the bowl of an electric mixer and allow to cool for a few minutes while you break the eggs into a jug and whisk. With the mixer running gradually add the eggs in 4 lots and beat well between each addition.

Place the dough into a piping bag fitted with a large star pipe and set aside.

Combine the caster sugar and cinnamon on a tray and toss to combine, set aside.

Heat the oil to 180˚C (360˚F). Hold the piping bag over the hot oil and pipe 10cm lengths of dough into the oil. Cut the dough from the piping bag with a pair of scissors, being careful to not let the dough fall from a height and splash the oil. Cook 3-4 churros at a time, for 3-4 minutes until golden. Gently roll around in the oil to make sure they are golden on all sides.

Using a slotted spoon lift the churros from the hot oil, drain on absorbent paper and then while still hot toss in the cinnamon sugar.

Serve hot with the Bittersweet chocolate sauce.

 

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.