Churros (Spanish Long Thin Doughnuts) with Chocolate Coffee Sauce
125 g Self-Raising Flour
125 g Plain Flour
1 pinch of Salt
2 tablespoons Olive Oil
400 ml boiling Water
200 g Dark Chocolate
80 g Caster Sugar
100 ml double Cream
50 ml Hot Water
1 teaspoon Instant Coffee
1 mug Caster Sugar for coating Churros
– preheat fryer
Preheat fryer to 170°C.
– prepare chocolate sauce
Measure all of the chocolate sauce ingredients into a saucepan and heat very slowly until melted and smooth over a pan or in a microwave.
Keep warm whilst making the churros.
– add flours to bowl
Sieve both flours and salt into a bowl and make a well in the centre.
– make batter
Whisk the olive oil and boiling water together and slowly pour into the well,
beating furiously so that there are no lumps but you have a thick paste.
– put batter in piping bag
Scoop all of the batter into a piping bag with a star nozzle and then pipe strips carefully into the hot oil to fry.
Keep the nozzle close to the oil and snip off the batter with a pair of scissors when they are long enough.
– cook in fryer
Squeeze enough into the pan to make a few at a time and fry them for 3 minutes until golden brown.
– roll churros in sugar
Lift them out of the oil and drain on paper towels before rolling in the sugar whilst still hot.
– serve with chocolate sauce
Serve in a cone, drizzled with the chocolate sauce.
– Makes 12.