top of page

Churros |


The idiom 'breakfast of champions' could not have been invented for anything other than churros. Make these cripsy, sugary delights with an indulgent chocolate and set yourself up properly for the day. This recipe for churros is from Recipe Tin Eats.


Prep time: 5 minutes

Cooking time: 10 minutes

Makes: 12 Churros


Ingredients: 55g sugar

2tsp cinnamon

150g plain flour

1tsp baking powder

Pinch of salt

1tbsp neutral oil + more for frying

250ml boiling water

100g dark chocolate 125ml double cream


1. Batter late than never


Prepare for the end before you've even started: on a plate or in a shallow bowl combine 55g sugar and 2tsp of sugar.

Next, prepare your churros batter. Mix all the dry ingredients: 150g plain flour, 1tsp baking powder and a pinch of salt in a large bowl.


Add in 1tbsp neutral oil and 250ml of boiling water (the water definetly does have to be boiling, hot water from the tap won't do. I kindly tested this so you don't have to).

Mix it together with anything other than nature's mixers (hands). The batter should be gucky.

2. Pipey long stockings


Spatula the dough into a piping bag with a 8mm star tip nozzle. Other nozzles will work but won't provide that quintessential churros-pookie shape. Set aside.


Heat 2 inches of oil in a small sauce pan and heat over a medium high heat until it reaches 170°C.


Pipe in 15cm of churros batter snipping at the end (snip the batter close to the oil so you don't get a nasty hot surprise).


Cook in batches so that you don't overfill the pot.

Cook for 2-3 minutes rolling the churros around like they are drunk in a hot tub and then remove the churros, placing them on a sheet of kitchen roll.

Roll the churros in your pre-prepared cinnamon sugar. Set aside.


3. Chocolata who-colata?!


For the chocolate dipping sauce combine 100g chocolate and 125ml cream. You can either heat this in the microwave in 30 second bursts until smooth and melted, or on the hob for the same result.


Serve the churros with the dipping sauce.


Dink and sink!




Food for Thought

Lizzy says: "I love a churros, but I've never made them before. This recipe seemed so clear and easy to follow... and yet.. I made a big mistake. I added merely hot water rather than boiling water. As a result, the batter was thick and stiff... so I added more water. In the end, the churros came out solid as a rock and looked a bit like fossilised dog poo. This didn't stop me though, I made a second batch and then ate far too many because they were so good. My only notes was that the chocolate sauce was too rich; maybe simply a chocolate spread would work better for dipping." 7/10




Kate says: "A bit of a spontaneous gasp this one, which ended up being hilarious just because of how badly it went(mainly on Lizzy's side, I will let her tell you about it above). I had a huge amount of confidence going in which disappeared as soon as we started piping into the and I realised how skinny my churros were going to be if I didn't change my piping bag... These are dangerously easy and quick to make and tasted really good I have to say, much like a standard churros. I would definitely try this recipe again with a proper piping tip and a bigger pan 9/10"



8/10 Gasps


Comments


bottom of page