This is where the churros come in...
The first time I ever tried churros was when I had my first Taste of Dubai experience. I fell in love with what I'd like to call a Spanish doughnut; they had a crispy shell and were so light and airy inside. Little did I know, they are really simple to make! Apart from the chocolate dipping sauce that comes along with this recipe, the churros themselves have 7 ingredients that you need. And the best part is that all these ingredients can be found in any kitchen where lots of cooking is being done. Yay for convenience! And another yay for laziness!
The sound of the light crackling & popping of the oil when deep frying the churros is like music to my ears. (I promise I don't deep fry as much as the previous statement makes me sound like I do..) It reminds me so much of my childhood: when my mom used to make chicken nuggets and french fries for me and my brother on a lazy day in. Deep-frying seems to be synonymous with being a couch potato, huh? Ah well, everyone deserves a break from time to time. But yes, the churros. Once they touch the hot oil, they almost immediately poof up into little pillows and float on the surface. Just be careful not to burn yourself with oil popping everywhere and you're set.
The perfect lazy sweet snack for the ultimate lazy day in.
P.S. Am I a glutton for thinking these would be absolutely delicious with dulce de leche? WOW! Need to make some more to try that out.
Churros with Chocolate Dipping Sauce adapted from Nigella Lawson's Kitchen
For the churros:
50g caster sugar
2 teaspoons ground cinnamon
125g plain flour
1 teaspoon baking powder
1x15ml tablespoon olive oil
250ml freshly boiled water
approx. 500ml corn or vegetable oil, for deep frying
- Mix the sugar and cinnamon in a wide, shallow dish: this is for shaking the cooked churros in to coat them later.
- Sift the flour and baking powder into a bowl then beat in the olive oil and the boiled water.
- Keep mixing until you have a warm, sticky dough.
- Leave it to rest for about 10 minutes.
- Heat up the oil in a small saucepan, the oil should come up about a third of the way up the sides of the pan. It should be about 170°C.
- Load up a piping bag with a large star-shaped tip and fill it with the churros dough.
- Squeeze short lengths (4-5cm) of dough into the hot oil, snipping them off with a pair of scissors as you go.
- Cook about 4-5 at a time and, once they turn a rich golden brown, fish them out of the oil with a slotted spoon or spatula or with tongs onto a baking sheet lined with some kitchen roll.
- To keep the cooked churros warm while you fry the remaining dough, transfer them to a parchment-lined baking sheet and hold in a low heat oven.
- Once you're done cooking all the churros, allow them to rest for a few minutes.
- While they're still warm, toss them in the sugar and cinnamon mixture and shake them about till they all get a good covering.
For the chocolate dipping sauce:
100g good-quality dark chocolate
25g chocolate milk
1x15ml tablespoon golden syrup
150ml double cream
- Leave it in a warm place.
- Serve in individual pots/bowls.