Churros
I'm not big on frying anything. Period.
Except for fried chicken!
Who can ever say no to crispy, tender, juicy fried chicken.
I'm going off the rail with chicken in my churros' post.
Needless to say how I was convinced by the home crowd to take churros to the fryer and alright I'll admit it, it was good.
for the churros
125 grams plain flour
125 grams self-raising flour
1 pinch of sea salt
2 tablespoons canola oil or butter
1 litre oil (for frying)
for the chocolate sauce
200 grams dark chocolate (roughly chopped)
50 grams milk chocolate (roughly chopped)
2 tablespoons golden syrup
300 ml double cream
for the coat
90 grams caster sugar
1 tablespoon ground cinnamon
Mix the sugar and cinnamon together and set aside.
Make the chocolate sauce.
Put all the ingredients in a heavy bottomed saucepan and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn.
Sift the flours with a pinch of salt into a bowl and make a well in the center.
In a separate bowl, mix the oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps.
The dough should be slightly soft and sticky to touch.
Let it rest for 10 minutes.
Fill a medium wok with the sunflower oil - it should be about one-third full.
Heat the oil and test with a pinch a small piece of dough.
Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want.
Be careful not to over crowd, or they will all stick together.
Fry for about 3 to 4 minutes until crispy and golden.
Bring the heat down a little as the churros tend to over brown too fast while the inside remains doughy.
Remove from the oil with a slotted spoon and drain on kitchen paper.
Transfer the churros to the sugar bowl and give it a good toss.
Reheat the chocolate sauce and pour into little cups for dipping with the churros.
The dough should be slightly soft and sticky to touch.
Let it rest for 10 minutes.
Fill a medium wok with the sunflower oil - it should be about one-third full.
Heat the oil and test with a pinch a small piece of dough.
Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want.
Be careful not to over crowd, or they will all stick together.
Fry for about 3 to 4 minutes until crispy and golden.
Bring the heat down a little as the churros tend to over brown too fast while the inside remains doughy.
Remove from the oil with a slotted spoon and drain on kitchen paper.
Transfer the churros to the sugar bowl and give it a good toss.
Reheat the chocolate sauce and pour into little cups for dipping with the churros.
or you could use nutella.
Enjoy...jue
recipe adapted from nigella collection
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