Wednesday, 21 November 2012


Churros are brilliant little things. They’re sort of like eating a doughnut without the fuss of the preparation and with the fun on dunking. Churros tend to come rolled in cinnamon sugar and served with a dark chocolate sauce, a winning combination, but you can get this recipe anywhere so I thought I’d give a new take on them, serving them with a vanilla fudge sauce (not a chocolaty fudge one) . You could say I’ve tried to make these Mexican/Spanish treats more English, I like to think I’ve made them more fitting for this time of the year. There something about the traditional churros which screams blazing sun and this is what makes them unbeatable. But let’s be honest, there’s only going to be about 10 days in the whole English year the sun blazes, so for the cold days here’s my vanilla fudge take.
Having said all this, I was asked to guest blog for my friend’s blog Having said all this, I was asked to guest blog for my friend’s blog Two Fat Vegetarians so I chose to swing completely the other way and add more heat to the churros by serving them with a chilli chocolate sauce (with real chilli seeds). The recipe is here.

For the Churros 
300g plain flour
2 tsp baking powder
a generous knob of melted butter
around 500ml boiling water
1tbsp vanilla extract
Around 1-2 litres oil for frying (I use sunflower)

For the Fudge Sauce
125g light muscavado sugar
50g butter
4 tbsp golden syrup
200ml double cream
1tsp vanilla extract

Begin by making the sauce. Heat the sugar, butter and golden syrup in a pan until melted together and glossy. Stir in the double cream and vanilla extract until and leave to heat for about 5 minutes, stirring continuously, until the sauce thickens a little. Set to one side.

To make the churros mix together the flour and baking powder then stir in the melted butter, make a well in the centre and mix in the boiling water until a thick dough forms. Add the vanilla extract and stir well.

Leave the mixture to one side and either fill a large pan one third of the way up with the oil or preheat a mini deep fat fryer (I recently purchased one, but I have to use it in the garage because my mum hates the smell of frying in the house- I’m dedicated to this recipe). To test the oil drop in a tiny piece of bread, it should brown within about 20-30 seconds if the oil is at the right temperature. When you reach this stage, transfer the churros mixture into a piping bag fitted with a star-like nozzle. Pipe the mixture straight into the hot oil, pulling the bag upwards to let the mixture fall into the oil. Be careful not to splash here, hot oil is lethal. I’d like to keep the churros in long, chunky and dunkable strips, put my limited piping bag and nozzle equipment (world’s worst piper) mean that I can only get bite size ones so I let the mixture fall quicker. Fry for about 1-2 minutes, or until floating and golden brown.

Let the churros rest on a paper towel to remove the excess oil, before dusting with icing sugar and serving with the fudge sauce. This recipe is great for having mates round because everyone can just tuck in and get a messy, which is always good.

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