Churros

Pasos

1. 1

   Boil the kettle, measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a pinch of salt. Make a well in the center, pour in the contents of the jug and quickly beat into the flour with a wooden spoon until lump-free. Rest the dough for 10–15 minutes while you make the sauce.

2. 2

   Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

3. 3

   Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds to 1 minute. Line a tray with kitchen paper and mix the caster sugar and cinnamon together.

4. 4

   Fit a star nozzle to a piping bag, fill with the rested dough, then pipe 2–3 strips directly into the pan and snip each dough strip with kitchen scissors. Fry until golden brown and crisp. Take care with hot oil and follow safe deep-frying guidelines.

5. 5

   Once the churros are crisp and golden, remove them with a slotted spoon and drain on the kitchen paper. Fry the remaining dough in batches, sprinkling with cinnamon sugar as you go. Toss with any remaining cinnamon sugar and serve with the chocolate sauce for dipping.