Spanish Churros & Hot Chocolate

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I saw a stupid woman cook this on TV tonight and she made a right dogs arse of it. Coming from someone who isn’t really a sweet tooth, it’s one of the only puddingy things that gets me excited. And to see some ridiculous TV chef butcher a relatively easy recipe demanded that I let anyone who happened to witness the said show to make the real things for themselves. Properly.

Churros are kind of little doughnut type things, which are deep fried and served with delicious hot chocolate. This’ll make enough for 2 people.

RECIPE:

INGREDIENTS:
HOT CHOCOLATE
115g good quality dark chocolate
1 1/2 tablespoons cornflour
225ml milk
2 tablespoons sugar
1/4 teaspoon vanilla extract

DIRECTIONS:
In a cup, stir the cornflour with 120ml water until smooth and set aside.
Break the chocolate into smallish pieces, and combine in a pan along with 225ml of warm water. Heat over a medium temperature and stir continuously until melted and smooth in texture – do not let the mixture boil.
Pour in the cornflour mixture together with the sugar and milk and beat well. Cook for another 2 minutes then remove from the heat. Stir in the vanilla extract and taste for sugar.

Pour into mugs. You can either let them cool and reheat in the microwave for 1- 1 1/2 minutes each. Or make them once you’ve made your churros. I think it’s easier to reheat in the micowave.

INGREDIENTS:
CHURROS

55g icing sugar
1/2 teaspoon ground cinnamon
15g butter (unsalted)
1/4 teaspoon orange zest
75g plain flour
1/4 teaspoon caster sugar
1 egg

Oil for frying.

piping bag!

DIRECTIONS:
In a large saucepan, combine the flour, caster sugar, butter, orange zest, 85ml water and a pinch of salt. Cook over a medium heat, stirring continuously with a wooden spoon. The mixture should thicken gradually forming a doughlike consistency. Cook gently for about 2 minutes once the dough has formed. then remove from the heat and add an egg. With all your might, stir in the egg until the dough reforms. If it’s too gloopy, then cook a little more till it sorts itself out.

Cool a little, then transfer the mixture to the piping bag (with a 5mm nozzle).

Meanwhile combine the remaining sugar with the cinnamon and set aside.

Heat 1/2 litre of vegetable oil in a medium pan until hot. Over the oil, squeeze out 6-8cm lengths of the dough snapping off the mixture with your fingers. Do this about 4-5 at a time in the pan to avoid overcrowding. Stir them gently for about 3 minutes each then scoop out and drain on waiting paper towels. Repeat until all the mixture is used up.

Dust generously with the sugar/cinnamon mixture.

SERVING:
Mug of hot chocolate and enough churros to make you feel slightly sick.

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