Milky Chocolate Churros
We are completely obsessed with all Doughnuts but these Spanish doughnuts dipped in milky chocolate will make every occasion feel like a festival.
Serving up a tray of regular doughnuts amongst adults might raise some eyebrows but these super simple sugar and spice treats are all kinds of nice in our books.
- 80g butter, chopped
- 1 tbls caster sugar
- 150g plain flour
- 110g caster sugar
- 1 tsp ground cinnamon
- 2 Eggs
- Vegetable oil for cooking
- 100g milk chocolate
- 125ml pouring cream
- 1 tbs brown sugar
- Combine the butter, sugar and 1 cup (250ml) water in a saucepan and boil.
- Turn of the heat and add flour and stir quickly to combine.
- Put the saucepan back on the heat and stir continually until the dough is smooth (1-2 minutes), then allow to cool for 10 minutes.
- Whilst your dough is cooling, you can make your chocolate dipping sauce. Melt the chocolate, cream and sugar on a low heat, stirring constantly and be careful not to burn or bubble the mixture.
- Take the cool dough and put in a mixing bowl and beat until smooth with a hand mixer.
- As you mix the dough, add in the egg one at a time until the dough is smooth.
- Place the mixture into a piping bag with a fluted nozzle.
- In a large and deep saucepan, pour the oil until it is roughly 5-8cms high and heat the oil to 180c.
- Pipe in the doughnut gently and carefully to your desired length. We recommend using gloves to ensure you are not burnt from any oil splash back.
- Cook each batch for 3 minutes or until golden and crispy. Remove from the oil and drain on a paper towel or brown paper bag.
- Mix up the sugar and cinnamon in a deep baking dish. and spread evenly on a line baking paper. Once the doughnuts have drained, put them on the cinnamon sugar tray for baking dish to tosh and coat with the mixture.
- Serve warm with the chocolate sauce for dipping.