← Nouns Cooking · Spanish

Ingredients

• 150 g Plain (all-purpose) flour
• 1 tsp Baking powder
• 1 pinch Salt
• 1 tbsp Vegetable oil
• 250 ml boiling water
• 1 l vegetable or sunflower oil, for frying
• 60 g caster sugar
• 1 tsp Cinnamon
• 150 g dark chocolate (about 60–70%), chopped
• 300 ml whole milk
• 2 tsp Cornflour (cornstarch)
• 1 tbsp Sugar

Method

1. Mix the cinnamon and sugar for the coating on a plate. Mix the flour, baking powder and salt in a bowl, then pour in the boiling water and 1 tbsp oil and beat with a wooden spoon into a smooth, thick dough. Leave to cool for 10 min.
2. For the chocolate, whisk the cornflour into a splash of the milk. Heat the rest of the milk with the sugar until steaming, then add the chocolate and the cornflour mix and whisk over low heat for 3–4 min, until smooth and thick enough to coat a spoon. Keep warm.
3. Heat the frying oil in a deep, heavy pan to 180°C (350°F); a cube of bread should turn golden in about 15 seconds. Fill no more than a third of the pan with oil, and never leave it unattended.
4. Spoon the dough into a piping bag fitted with a large open star nozzle. Pipe 10–12 cm lengths straight into the oil, snipping them off with scissors, 4 or 5 at a time.
5. Fry for 2–3 min, turning once, until crisp and golden brown. Lift out with a slotted spoon, drain briefly on kitchen paper, then roll in the cinnamon sugar while still hot. Repeat with the rest of the dough.
6. Serve the churros straight away with cups of the hot chocolate for dunking.

Tips

• A star nozzle is not just for looks: the ridges stop the churros bursting in the oil and make them extra crunchy.
• Some dark chocolate contains milk, so check the label if you are cooking for a dairy allergy.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Jamie Oliver Great British Chefs