Dip hot, fresh churros into gooey chocolate sauce
Winter has finally fallen upon Brisbane. As the sun drops below the horizon earlier each day, long cool evenings beg for belly warming indulgences and simple pleasures. We’ve taken to spending those longer night hours crafting wintertime desserts and this week we struck upon edible gold with those fried Spanish doughnuts, churros. While these snacks are traditionally nibbled at breakfast, we’ve been dipping them into warm chocolate sauce as a post-dinner treat.
INGREDIENTS
1 cup plain flour
1 teaspoon baking powder
1 tablespoon and 1/2 cup caster sugar
1/2 teaspoon salt
2 tablespoons olive oil
1 cup boiling water
oil, for frying
2 teaspoons ground cinnamon
100g dark chocolate
1/2 cup cream
TO MAKE
Sift the flour and baking powder into a large bowl. Add 1 tablespoon of the sugar, the salt, olive oil and hot water. Stir to combine until the mixture forms a stiff paste.
Transfer the dough into a heavy-duty piping bag with a large star-shaped nozzle.
Meanwhile, pour the cooking oil into a heavy-bottomed pan over medium-high heat until it’s about 4cm deep. To test if the oil is hot enough, pipe a little of the pastry into the pan and wait until it sizzles and browns.
When the oil is ready, pipe longer pieces of dough into the pan and cook for several minutes until browned on the outside and cooked through. Remove the cooked churros from the pan and drain on paper towel.
In a separate bowl, combine 1/2 cup of sugar and the cinnamon. Roll the cooked churros into the sugar-cinnamon mixture to coat, then pile on a plate to serve.
To make the chocolate dipping sauce, chop the chocolate into small pieces, then transfer to a small pan over a low heat. Add the cream and gently stir until melted. Pour into a small vessel for dipping.
Indulge!
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