Churros are crunchy deep-fried sweet pastries that are certainly not for weight watchers. These delights are usually rolled in a cinnamon sugar and have a distinctive crunch on your first bite with a soft warm center.
It is believed that the charming Churro was invented by Spanish shepherds centuries ago. These humble people knew that freshly baked goods were impossible to come by as they were high up in the mountains and through many trials and errors, the Churro was born.
Churro paste was simple enough to make and easy to cook over an open fire. Soon this pastry like wonder became a daily staple for them.
Churro making is a specialized skill in Spain and has been passed down from generation to generation. The Churro is almost a national symbol in Spain and therefore it comes as no surprise that a Churrero (a person who specializes in the art of Churro making) is held in high regard.
Often sold by street vendors in Spain, who fry them fresh on the street and sell them hot, Churros are also widely available in cafes for breakfast, although they can and are eaten throughout the day as a snack.
These delightful decadency’s can be eaten either plain or rolled in cinnamon sugar and the perfect accompaniment for them is a hot chocolate sauce.
It is a fact that Churros are simply divine, but I find myself asking what it is that draws me to them. I believe that it is the combination of the sugary crunch that is smothered in warm chocolate sauce that sends my taste buds over the edge. One bite after another leaves me longing for the essence and excitement that is synonymous of the Spanish Culture and makes me want more and more.
With the Festive Season upon us, why not treat yourself and those close to you, with this sweet sensation. Whether served as a dessert or as a snack with a freshly brewed cup of coffee, this recipe is easy to follow and it will soon become a favorite!
Typically the chocolate sauce is made with plain chocolate, but if you are like myself and enjoy a little spice and experiencing new sensations, this chili chocolate is a taste sensation not to be missed!
For the Churros:
Makes 16 delicious Churros
200g Plain Flour
60g Caster sugar
1 Tsp. Baking powder
1 ½ Tbsp. Olive oil
250ml Boiled water
1 Liter Sunflower oil for frying
For the Cinnamon Sugar:
90g Caster sugar
1 Tsp. Ground cinnamon
For the Chocolate sauce:
200g Good quality dark chocolate, roughly broken into pieces
50g Milk chocolate, roughly broken into pieces
2 Tablespoons golden syrup
300ml Double cream
½ Tsp. Cayenne pepper
½ Tsp. Chili powder
Prepare your Cinnamon-Sugar first by mixing the cinnamon and caster sugar together and set to one side.
Prepare your chocolate sauce by adding the roughly broken chocolate into a heavy bottomed saucepan with the golden syrup, cream, cayenne and chili powder. Stir continuously over a low heat to melt the chocolate, making sure that it does not burn. Once it has all melted and is silky smooth put the saucepan to one side to reheat after the Churros are done.
In a metal bowl, sift together the flour, caster sugar and baking powder. Make a well in the center of the bowl.
Mix the olive oil and boiling water together. Pour this into the dry ingredients in the well that you made in the center of the bowl. Beat the mixture with a fork to ensure that the dough is smooth with no lumps. It should have a soft and sticky consistency to the touch. Let it rest while you heat the oil.
Fill a large, heavy bottomed saucepan with the sunflower oil. The saucepan should be one-third full. Heat the oil to 170C. If you do not have a thermometer, test the oil temperature by gently dropping a small piece of bread into the oil. If the bread turns golden brown within 30 seconds, the oil is ready.
With the dough mixture, fill a piping bag with a star-shaped nozzle. Gently squeeze out the Churros directly into the hot oil, snipping the dough off at the nozzle with a kitchen scissors. The Churros can be any length you want, but a guideline of 10cm length is usually recommended.
Be careful not to put too many Churros into the hot oil, as they will stick together.
Fry the Churros for 3 to 4 minutes, occasionally turning them with a metal slotted spoon. When golden brown and crispy, remove them and place on a baking sheet lined with kitchen paper to drain.
Sprinkle with the cinnamon sugar mixture and be sure to cover the entire Churro.
While your last batch of Churros are busy frying, start reheating your chili chocolate sauce, keeping a close eye that it does not burn, by giving it a good stir every now and then.
Once all of your Churros are complete and your chili chocolate sauce has been reheated, it is time to serve up!
On a large serving plate, place a bowl in the middle and fill it to the brim with the smooth chili chocolate sauce. Stack your Churros around the sauce.
Dunk the crunchy Churros into the warm chili chocolate sauce, sit back and allow your taste buds to enjoy the sensation whilst your imagination allows you to drift off.