Churros, Churros, Churros!

This churro recipe is astonishingly easy, and makes a truly great churros that are hot and crisp on the outside, fluffy on the inside. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. The molten chocolate dipping sauce is mandatory, and you’ll have an entire batch on the table in a mere 20 minutes!

My six year old is obsessed with these and if he could, would eat them for three square meals. He was introduced to churros on a summer vacation to Mexico some years ago and has been hooked ever since. Before a trip to a music or food festival we check out the list of vendors, to make sure that churros will be there. It hasn't happened yet, but I wonder if he'll boycott the festival if there were no churros. 🤔

Ingredients:

Cinnamon Sugar for Coating:

1/4 cup caster / superfine sugar
2 tsp ground cinnamon

For the Churro Batter:

2 cup all purpose flour
2 tsp baking powder
Pinch of salt
2 tbsp vegetable, canola (rapeseed) oil
2 cups boiling water
2 cups vegetable oil, for frying

For the Chocolate Sauce:

1/2 cup dark chocolate or semi sweet chocolate chips 
1/2 cup  double cream

Instructions:

Cinnamon Sugar Coating: Combine sugar and cinnamon in a shallow bowl, set aside.

Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.

Piping Bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.

Heat Oil: Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.

Pipe & Snip: Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.

Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.

Drain: 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. Set aside for 5 minutes to cool and thicken slightly.