Spanish Churros with Cinnamon-Scented Liquid Chocolate


Spanish Churros with Cinnamon-Scented Liquid Chocolate


1 cup water
50g butter
2 tablespoons sugar
1/4 teaspoon salt
1 cup plain flour
2 eggs
light cooking oil for frying
1 teaspoon ground cinnamon
1/4 cup sugar

300ml milk
1/2 teaspoon ground connamon
300g dark choclate (65% cocoa), broken into pieces
3 tablespoons sweetened condensed milk

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100014


Churros are long, sugared doughnuts, commonly served in the morning with a small cup of liquid chocolate scented with cinnamon. In Spain, it seems right to eat them for breakfast, but at home my brain shouts, 'Far too indulgent!' Instead I serve them for dessert and guests always love them.


Line a oven tray with baking paper. Put water, butter, first measure of sugar and salt in a medium-sized saucepan over medium heat until the butter has melted. Increase the temperature and bring to a boil. Once the mixture is at a rolling boil, remove from the heat and add the flour. Beat with a wooden spoon until the dough forms a ball and comes away from the side of the saucepan. Beat in the eggs, one at a time, until the mixture is smooth (don't worry if it seems that it will never come together as a smooth mixture, just keep beating).

Spoon the dough into a piping bag fitted with a large star nozzle. Pipe fat strips 2.5cm x 10cm onto prepared tray and freeze for 20 minutes. Alternatively, if you don't have a piping bag, refrigerate the dough for 1 hour and cook the churros by dropping heaped teaspoons of mixture into the hot oil. Pour oil into a 20cm-diameter saucepan until it is about half full. Heat the oil until almost smoking (approximately 180C). Drop in 2-3 churros at a time and fry until deep golden brown. Remove churros with a slotted spoon and drain on paper towels. Put the cinnamon and second measure of sugar in a bowl and stir to combine. Toss the warm churros in the cinnamon sugar and roll around until well coated. Serve with liquid chocolate. Makes about 30 churros.



Put the milk and cinnamon in a small saucepan over low heat until the milk almost reaches boiling point. Watch it carefully and catch it just in time! Add the chocolate pieces and cover with a tea towel. Set aside for 10 minutes. Add the condensed milk and whisk until the sauce is smooth. Serve in little cups or glasses with a plate of warm churros. Makes approximately 2 cups.



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