When it comes to desserts, our churros with chocolate are pretty hard to beat and bring a perfect end to any feast. We recommend dropping them down in the middle of the table, warm from the fryer, with plenty of dipping sauce, and let battle commence.
If you’re lucky enough to have a bottle on the shelf, these go very well with the caramel and vanilla notes of a 100% agave añejo tequila. Sip and dip to your hearts content.
90g (3¼oz) caster sugar
1tbsp ground cinnamon
125g (4¼oz) plain flour
125g (4¼oz) self-raising flour
A pinch of sea salt
2tbsp olive oil
1ltr (1¾pt) sunflower oil, for frying
For the Chocolate Sauce
200g (7oz) dark chocolate, roughly chopped
50g (1¾oz) milk chocolate, roughly chopped
2tbsp golden syrup
300ml (½pt) double cream
1. Mix the sugar and cinnamon together and set aside. In a saucepan melt the chocolate, syrup and cream over a low heat. Sift the flours with the salt into a heatproof bowl and make a well in the centre. In a separate bowl, mix the olive oil and 450ml (16fl oz) boiling water, then pour into the well, beating with a fork until sticky.
2. Leave for 10 minutes. Fill a large saucepan with the sunflower oil about one-third full and heat until a small piece of bread browns in less than 30 seconds. Put the dough in a piping bag with a star-shaped nozzle and squeeze out churros directly into the oil, three at a time to avoid sticking. Fry for 3 to 4 minutes until golden.
3. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar and serve with the chocolate sauce.