![Churros with Milk Chocolate Hot Sauce Recipe](https://lilyobriens.co.uk/media/magefan_blog/Churros.jpg)
Everyone loves Spanish Churros, but it can be difficult to find them in your local supermarket so why not take a walk on the wild side and make some of your very own? When dipped in our Milk Chocolate hot mouth-watering dipping sauce, these churros are creamy, indulgent and simply moreish!
Ingredients:
For the churros:
- 50g butter (melted)
- Splash of vanilla extract
- 250g plain flour (new bag for absorbing liquid)
- 1 tsp. baking powder
- 1 litre Sunflower oil (for frying, do not use other oils)
For the Mega Milk Chocolate dipping sauce:
- 220g Lily O’Brien’s 40% Mega Milk Chocolate Share Bags (x2)
- 100ml double cream
- 100ml whole milk
- 3 tbsp. golden syrup
- Splash of vanilla extract
For the cinnamon sugar:
- 100g of golden caster sugar
- 2 tsp. cinnamon
RECIPE TIP: Have some cubes of bread ready to test the oil temp is ready.
Method:
- Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter, vanilla extract and give a good stir.
- Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.
- Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free and creates a thick batter
- Rest for 10-15 minutes while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce.
- Keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil, don’t over fill as the oil only needs to just cover the churros
RECIPE TIP: Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen.
- Pop a cube of bread into the oil until is it browns in 45 seconds to 1 min, you are then good to go. The oil should be around 160-180C (test with a thermometer)
- Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size.
- Fill with the rested dough/batter, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.
- Fry until golden brown and crisp.
RECIPE TIP: Be very careful here – if air bubbles form in the churros they can pop, especially if the oil overheats or you use old flour.
- Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray.
- Carry on cooking the rest in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
- When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with our chocolate dipping sauce