Ingredients:
1 cup plain flour
1 pinch bicarb of soda
1 tbsp olive oil
1 tbsp caster sugar
1 cup of water
1/2 tea spoon of salt
Oil (to fry the churros – canola or vegetable oil is fine)
Caster Sugar (to sprinkle over the churros once they are cooked)
1 litre of full-fat milk
300gr of chocolate (Get the best chocolate you can 70 % cacao dark chocolate should be good enough)
Preparation:
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Put the water and oil in a pot on a medium heat. When it starts to boil, add the flour, salt and sugar. Mix well with a wooden spoon until the mixture becomes consistent and until the dough sticks to the sides of the saucepan, Switch off the gas.
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Heat the oil in a deep, heavy-based saucepan to deep-fry the churros. The best way to test the temperature of the oil is to fry a small piece of batter, it should turn a golden colour in about 30 seconds.
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An easy way to make the churros in the right shape is to use a piping bag as you would for decorating a cake. Use a large star-shaped nozzle and firmly but gently squeeze the dough out through the nozzle. Do this over the hot oil and cut or pinch off the dough at the desired length and let it drop into the oil (be careful not to get splashed). Whether you like them long or short, it’s up to you. You could also use a ‘churro-maker’ available from good Spanish delicatessens.
The chocolate sauce:
Put the milk in a saucepan and heat until it starts to boil, add a pinch of salt. Add the chocolate (break the chocolate into a little pieces, it will melt easier this way) and mix until the chocolate has melted completely with the milk. If you you’re your chocolate thick add more chocolate if you like it runny, add more milk. Generally the consistency should be thicker than a hot chocolate drink but not as thick as pure melted chocolate.
Heat a cup and serve immediately. A dollop of whipped cream can be add on top. Get your churros ready and start dipping!
