Whenever I have the deep-fat fryer out, I always consider it an excellent excuse to make churros; Delicious crispy fried choux pastry, sparkling with cinnamon sugar, and smothered in a thick chocolate sauce. Need I say more?!
You could, of course, fry these in a large saucepan instead.
Churros are an hit with absolutely everyone – I’ve yet to come across a single person who didn’t love them. And if people knew how easy they were to rustle up home, literally everyone would be making them!
2 tbsp caster sugar
pinch of salt
120g strong white bread flour
3 large eggs
100g caster sugar
1 tsp ground cinnamon
200g milk chocolate
150g double cream
50g golden syrup
Vegetable oil for frying
In a saucepan, boil the water, butter, sugar and salt.
Stir in the flour until it is cooked through - about a minute.
Using a stand mixer or a wooden spoon, beat in the eggs, one at a time.
Place into a piping bag with a large star tip.
Mix sugar and cinnamon together in a shallow dish.
Place chocolate, cream and golden syrup into a heatproof bowl.
Melt together in a microwave, stirring frequently.
Heat the oil to 180c, and snip off 10cm lengths from the piping bag.
Fry for about 4 minutes, turning halfway through cooking.
Drain churros on paper towels.
Roll in cinnamon sugar and serve with the warm chocolate sauce.