Churros
+
chocolate
I
prefer
these
over
a
stack
of
pancakes
any
given
Sunday –
frankly,
any
iteration
of
fried
dough
and
cinnamon
is
my
morning
weakness.
Eggs
aren’t
added
to
a
very
traditional
churros
dough,
but
I
like
the
custardy
inner
the
egg
creates.
Use
a
regular
star
nozzle
(not
the
fancy
ultra-ridged
éclair
piping
ones)
to
get
more
creases –
these
will
capture
more
chocolate
later
down
the
churros
road.
The
hot
chocolate
recipe
can
be
tweaked
to
match
your
tastes.
Make
it
thicker
or
thinner,
or
make
double
if
you
are
a
double,
nay,
triple
dipper.
Weigh the flour and cinnamon together and set aside.Crack three eggs
into a bowl and hand whisk lightly. Weigh 120 g (4½ oz) and hold the
excess (and the last egg) to the side in case you need it to adjust the batter.
The
egg
amount
matters
here.
Too
much
and
the
churros
will
be
explosive
and
too
eggy
inside – not
as
crisp
for
dipping.
Too
little
and
the
churros
will
be
heftier
in
texture.
You
can
also
use
excess
egg
whites
if
the
batter
needs
any
extra
egg
to
reach
the
right
consistency.
In
a
20
cm
(8
in)
wide
saucepan,
heat
the
water,
butter,
sugar
and
salt
over
a
low
heat
until
the
butter
has
melted.
Then
turn
up
the
heat
to
medium–high
to
boil.
The
butter
can
start
at
any
temperature,
but
just
ensure
it
is
melted
before
the
boiling
begins.
Too
much
evaporation
here
will
mean
your
final
churros
are
a
bit
heftier.
The
moment
the
mixture
boils,
immediately
remove
the
saucepan
from
the
heat
and
tip
all
the
flour/cinnamon
in.
Stir
well
with
a
wooden
spoon
to
form
a
ball
of
stiff
paste.
Return
the
saucepan
to
medium–
high
heat.
Cook
the
dough
ball
for
around
3
minutes,
smooshing
it
across
the
base
of
the
saucepan
constantly.
The
ball
should
leave
a
thin
blond
film
of
dough
on
the
b
ase.
continued
…
Keeps
Best
eaten
just
after
frying
and
rolling
in
sugar,
but
you
can
make
these
a
few
hours
ahead
and
reheat
in
an
oven
at
200°C
(390°F)
for
5–7
minutes.
(Don’t
refry
…
it
makes
them
taste
super
oily!)
You
can
make
the
batter
up
to
3
days
ahead.
You
can
also
make
the
ho-cho
in
advance
and
reheat.
Makes
20
churros,
10
cm
(4
in)
long.
Takes
30
minutes
to
make
the
dough,
chill
overnight,
then
45
minutes
to
heat
the
oil
and
fr
y.
155
g
(5
½
oz)
bakers’
(strong/
bread)
flour
2
g
(1⁄16
oz/1
teaspoon)
freshly
ground
cinnamon
3–4
large
eggs
250
g/ml
(9
oz)
water
110
g
(4
oz)
unsalted
butter
20
g
(¾
oz)
caster
(superfine)
sugar
2
g
(1⁄16
oz/¼
teaspoon)
fine sea salt
approx.
1.5
litres
(51
fl
oz/6
cups)
rice
bran
oil,
for
frying
(or
other
neutral-flavoured
oil
such
as
canola
or
peanut
oil)
Cinnamon
sugar
100
g
(3½
oz)
raw
(or
plain)
caster
(superfine)
sugar
3
g
(¹
⁄
₁₀
oz/1
heaped
teaspoon)
freshly
ground
cinnamon
1g
(⅟
₃₂
oz/¼
teaspoon)
sea
salt
flakes,
to
taste
Hot
chocolate
sauce
100
g/ml
(3½
oz)
cream
(35%
milkfat)
100
g/ml
(3½
oz)
full-cream
(whole)
milk
120
g
(4½
oz)
good
bittersweet
chocolate
(50–60%
cocoa)
30
g/ml
(1
oz)
PX
sherry
(optional
but
so
nice,
even
at
breakfast)
30
g
(1
oz)
raw
caster
(superfine)
sugar
10
g
(¼
oz)
Dutch
(unsweetened)
cocoa
powder
1
g
(⅟
₃₂
oz/¼
teaspoon)
sea
salt
flakes