Rated 5 out of 5 based on 3 votes
- 1 1/4 cup plain flour (sifted)
- 1/4 tspn salt
- 1 1/4 cup water
- 150 g butter
- 1/4 cup caster sugar
- 2 tspn ground cinnamon
- 1 1/2 cup rice bran oil or any cooking oil
- 4 x eggs
1. Combine sifted flour and salt in a large bowl. Place the water and butter in a medium saucepan over low heat and cook stirring, until butter melts. Bring to the boil. Add the flour and cook, stirring with a wooden spoon, until the mixture forms a ball and comes away from the side of the pan. Transfer mixture into a clean mixing bowl fitted with a paddle attachment. Set aside for a few minutes to cool slightly.
2. Using an electric mixer , beat the eggs into the flour mixture, one at a time, beating well after each addition until well combined (mixture should look glossy and thick). Transfer mixture into a piping bag fitted with a 1.5cm star fluted nozzle.
3. Half-fill medium heavy-based saucepan with oil. Heat oil over medium-high heat (you will know when the oil is ready when you drop in a cube of bread and it turns golden brown in a few seconds).
4. Pipe mixture into the oil and use scissors to cut the dough to a desired length. Cook for 2 minutes and turn using tongs and cook until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining dough.
5. Combine sugar and cinnamon in a bowl. Sprinkle churros with cinnamon sugar.
6. To make the chocolate sauce, bring cream almost to the boil in a small saucepan. Add chocolate and stir until smooth. Cool slightly. Serve churros with chocolate sauce.
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I need to try this — hope it will also work without the eggs … but I have a plan. Your picture really made me starving this kind of sweets, haha. By the way Sarah … the eggs are not listed in your recipe!
Thanks for letting me know Angela. Will fix it now.