Does that work? In case it’s not clear, I made churros and hot chocolate today and like a top bake detective I made them dairy free! (surprise!)
I’ve wanted to make them for ages and this winter evening I finally did. I feel like the hot chocolate part makes this treat acceptable for winter, otherwise I usually think of churros and the summer months, you know, to have at festivals, festivals and um only festivals? In hindsight maybe they aren’t that summery… Maybe they’re just a treat.
Maybe I shouldn’t try and write a blog after eating too much sugar.
Short and sweet (like churros!)
Yeah, here is the recipe.
I got it from a Thomasina Miers recipe:
For the Churros:
90g caster sugar
1 tbs ground cinnamon
125g plain flour
125g self-raising flour
a pinch of salt
2 tbs olive oil
450ml boiling water
1 litre sunflower oil (for deep frying)
Aaaand the Hot Chocolate:
250g dark chocolate
2 tbs golden syrup
300ml soya cream
Firstly mix the sugar and cinnamon together in a bowl and set aside.
Next sift the flours and salt into another heatproof bowl and make a well in the centre.
In another bowl, mix the olive oil and 450ml boiling water together. Pour this into the well, beating the mixture well to get rid of any lumps.
The dough should be slightly soft and sticky to touch.
Let this rest for 10 minutes.
Fill a large, heavy-based saucepan with sunflower oil and heat to 170C (check by adding a small piece of bread to the pan, it should brown in less than 30 seconds).
Whilst waiting for this you can move onto your hot chocolate sauce. Break up the chocolate and place in a heatproof bowl along with the golden syrup and the soya cream. Place the bowl over a pan of water and melt all these ingredients together (use a low heat).
Now back to the churros mixture. Add the dough to a piping bag fitted with a star-shaped nozzle and squeeze the churros directly into the oil, cutting them off with scissors at the length you want.
Don’t cook too many at a time or they can stick together.
Fry for about 3-4 minutes until they appear crispy and golden and then remove them from the oil with a slotted spoon and lie them on kitchen paper (this soaks up excess oil).
Now you can roll them in your cinnamon sugar and stack them up on a plate ready for dipping in your hot chocolate!