Churros

5 steps · 1h 3m total

1. 01

   Make the Dough

   Measure 300ml boiling water into a jug, then stir in the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a pinch of salt. Make a well in the center, then pour in the wet ingredients and quickly beat with a wooden spoon until the dough is smooth and lump-free. Let it rest for 10-15 minutes while you prepare the sauce.
2. 02

   Make the Chocolate Sauce

   Combine all the sauce ingredients in a pan and gently melt them together, stirring occasionally until you have a smooth, shiny sauce. Keep it warm over a low heat.
3. 03

   Prepare for Frying

   Fill a large, deep saucepan one-third full of sunflower oil. Heat the oil until a small cube of bread browns in 45 seconds to 1 minute. Line a tray with kitchen paper and mix the caster sugar and cinnamon together for coating.
4. 04

   Pipe and Fry Churros

   Fit a star nozzle (about 1.5-2cm wide) to a piping bag and fill it with the rested dough. Pipe 2-3 strips directly into the hot oil, snipping off each strip with kitchen scissors. Fry until the churros are golden brown and crisp. Be mindful of air bubbles forming, as they can cause the churros to explode, especially if the oil overheats or if you're using old flour.
5. 05

   Drain and Sugar

   Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain them on the kitchen paper-lined tray. Continue cooking the remaining dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When all churros are cooked, toss them with any remaining cinnamon sugar and serve immediately with the warm chocolate sauce for dipping.