Ingredients
½ cup superfine (caster) sugar (for coating)
2 teaspoons ground cinnamon (for coating)
2/3 cup plus 2 tablespoons all‑purpose flour
1 teaspoon baking powder
Pinch of sea salt
1 tablespoon olive oil
1 cup freshly boiled water
Vegetable or sunflower oil, for frying (~2 cups)
For the chocolate sauce:
~4 oz (115 g) dark chocolate, roughly chopped
~1 oz (25 g) milk chocolate, roughly chopped
1 tablespoon golden syrup (or light corn syrup)
2/3 cup (≈150 ml) double (heavy) cream
Instructions
Combine superfine sugar and cinnamon in a wide shallow dish; set aside for coating.
In a bowl, stir together flour, baking powder and salt. Beat in olive oil and freshly boiled water until you have a warm, sticky dough. Let rest about 10 minutes while oil heats.
Heat vegetable oil in a saucepan to about 170 °C (350 °F). A cube of bread should brown in ~30 sec.
Meanwhile, prepare the chocolate sauce: in a small heavy saucepan over low heat, melt dark and milk chocolate with golden syrup and cream, stirring until smooth. Keep warm off heat.
Fit a piping bag with a large star-shaped tip (~8 mm). Transfer dough into bag. Pipe short 1½–2″ lengths directly into hot oil, cutting with scissors. Fry 3–4 at a time until crisp and golden (~3 min).
Lift churros with a slotted spoon onto paper towels, then immediately toss in cinnamon sugar mixture. Keep warm in a low oven if needed.
Serve churros warm with individual cups of the chocolate dipping sauce. Dunk and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert