Churros with Chocolate Dipping Sauce
For the churros:
50g caster sugar
2 tsp ground cinnamon
125g plain flour
1 tsp baking powder
1 tbsp olive oil
250ml freshly boiled water
approximately 500ml corn/vegetable oil (for deep-frying)
For the chocolate sauce:
100g good quality dark chocolate
25g milk chocolate
1 tbsp golden syrup
150ml double cream
Mix the sugar and cinnamon together in a wide, shallow dish for shaking your churros in later.
Melt all the chocolate ingredients in a saucepan gently and once the chocolate starts to melt, stir everything together and take off the heat and leave in a warm place.
To make the churros put the flour in a bowl and stir in the baking powder, then beat in the olive oil and boiling water. Keep mixing until you have a warm, sticky dough and leave to rest for 10 minutes or as long as it takes for the oil to heat up.
Heat the oil for frying in a small saucepan it should come about a third of the way up the pan. When you think it's hot toss in a cube of bread and if it sizzles and browns in 30 seconds, the oil is hot enough.
When you are ready fill a piping bag with the churro dough (I used a 1M Wilton nozzle.) Squeeze short lengths about 4 - 5cm of dough into the hot oil snipping them off with a pair of scissors as you go.
Cook about 3 or 4 at a time and once they turn a rich golden brown take them out with a slotted spoon then place into a bowl in the oven at 100'c/Gas Mark 1/4 to keep them warm. Allow them to rest for 5 - 10 minutes in the oven to set inside.
Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering before serving.
Once you have finished making the churros pour the chocolate sauce into individual pots and dunk away.