An easy churros recipe for dessert tonight

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Ingredients

100 ml – Water
50 ml – Cream
20g – Sugar
40g – Butter
110g – Plain flour
Pinch of salt
2 – Eggs
½ tsp – Cornflour
Vanilla essence/extract
Caster sugar and cinnamon powder for coating churros

Method

*Whisk together caster sugar and cinnamon in a shallow dish; set aside.
*Heat oil in a large pot or deep pan over medium-high heat. Prepare the dough while oil is heating.
*Add water, butter, sugar and salt in a large saucepan and bring to a boil over medium-high heat.
*Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together, and is smooth.
*Transfer mixture to a large mixing bowl, let it cool for five minutes.
*Add vanilla and egg to flour mixture and blend with an electric mixer.
*Blend until mixture is smooth.
*Transfer to a 16-inch piping bag fitted with a rounded star tip
*Pipe the mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
*Fry for about two minutes per side until golden brown.
*Transfer to paper towels to dry for about 15 seconds.
*Then transfer to cinnamon sugar mixture and roll to coat.
*Let it cool for a few minutes, then serve warm with chocolate dip.

Chocolate dip

Method

*Simmer 120g milk. Add 50g dark chocolate chunks and whisk until the chocolate melts. Mix ½ tsp cornflour with 3 tbsp of water and add to the milk. Simmer until it thickens to your desired consistency.

Tips

*Can use Nutella as a dip.
*If you don’t have cream, you can use milk; but make sure the ratio is 1:1 (water: milk).