Churros with a spicy chocolate sauce

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Fried dough is delicious.

I rediscovered that simple fact when I made Baked Lawyer’s churros the other night. They were good – but the addition of a simple chocolate sauce took them from good to glorious. Carby, crunchy, and impossible to eat with cutlery, these are yummy indeed.

I made several modifications to their recipe. The main one was the substitution of butter for olive oil. Why? Because Time said so.

wpid-timebutter-1.jpeg

Cooking these babies was a pain though. On medium heat x 3 minutes, my short 5cm-long churros would turn the most beautiful colour on the outside – but their insides would remain doughy. Baked Lawyer did recommend a deep fryer set at 170 degrees, so maybe that would work for those of you who own deep-fryers. I fiddled with the settings until a compromise between temperature and timing was reached.

Eventually, out of the oil, churros were born. They were coated in sugar and dipped in a very, very good chocolate sauce. I’ll be making these again soon.

CHURROS

Adapted from Baked Lawyer

The original quantities were halved – this makes 10 x 5cm long churros.

For the batter:

1 and 1/4 cups cake flour

1/4 teaspoon salt

1 teaspoon baking powder

1 tablespoon melted butter

220 to 250mls of boiling water

Oil for frying

For the coating:

1/2 cup caster sugar

For the sauce:

50 ml cream

1 cinnamon stick

1/2 teaspoon chilli powder (or more!)

pinch of white pepper

80g dark chocolate (I used Bournville)

Method

1. Combine the flour, salt and baking powder.

2. Make a well in the centre. Add the melted butter and about 220ml boiling water.

3. Mix it all together until a firm dough forms. It should be slightly sticky. Add more water if necessary.

4. Spoon it into a decent, strong piping bag (fabric or a strong plastic) that has a large star shaped nozzle attached. Tie it up and leave aside.

5. For frying, I used a 20cm wide pot, and poured oil in to a depth of about 4cm, and heated the oil up over low-medium heat.

6. When the oil is ready, pipe the dough into the oil, as long as you prefer. 5cm segments were manageable for me. Cut off the dough using a sharp knife or clean kitchen scissors. Cook the churros until they turn a golden brown colour (about 8 minutes).

7. Drain on paper towels, then transfer the hot churros to a bowl in which the sugar coating awaits. Jiggle the bowl about to evenly coat the churros.

8. To make the sauce, heat the cream, chilli, white pepper and cinnamon stick until the cream boils. Pour over the chocolate and leave to stand for a few minutes. Whisk together; remove the cinnamon stick and serve.

9. Dip and enjoy!

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