Shane cooks

Jumbo Churros with Hazelnut Chocolate Sauce

Jumbo Churros with Hazelnut Chocolate Sauce
Preparation time:
20 minutes
Cooking time:
15 minutes
Serves:
14

Originating from Spanish and Portuguese cuisine, churros are made from a velvety thick vanilla flavoured batter that's deep fried for an incredible light and crispy sweet treat. Covered in cinnamon and sugar and served with a rich dark chocolate and hazelnut sauce. These are so simple to make and can be whipped up in minutes, perfect for bringing in the new year in style.

  • Ingredients

    For the churros:
    • 240ml water
    • 80g butter
    • 30g caster sugar
    • Dash vanilla essence
    • 150g plain flour
    • Pinch salt
    • 2 large eggs
    • Vegetable oil for frying
    For the cinnamon sugar:
    • 100g caster sugar
    • 2 tsp ground cinnamon
    For the chocolate hazelnut sauce:
    • 200g dark chocolate
    • 100ml double cream
    • 100ml milk
    • 3 tbsp golden syrup
    • Dash vanilla essence
    • 50g chopped toasted hazelnuts

  • Method

    For the cinnamon sugar:
    • Mix both ingredients and set aside until needed.
    For the churros:
    • Into a medium-sized saucepan add the water, salt, sugar, butter, vanilla and place over a low heat until the butter melts.
    • Once melted, turn up the heat and bring the mixture to a boil.
    • At this point add the flour and stir well to create a thick dough, cook over the heat for one minute.
    • Place this churro dough into your Kenwood bowl fitted with the kBeater attachment and mix on a low speed for 10 minutes or until the mixture cools.
    • Gradually add the eggs until you have a smooth thick batter.
    • Heat your oil to 180C.
    • Place the churro batter into a piping bag fitted with a medium star nozzle and very carefully squeeze some of the batter into the hot oil (approx 5” long).
    • Use kitchen scissors to snip the end of the batter to release it from the piping bag.
    • Cook the churros for 1 minute on each side or until golden brown all over.
    • Using thongs or a slotted spoon, lift out each churro and toss in the cinnamon sugar and set aside.
    For the chocolate hazelnut sauce:
    • While the churros are cooling, pop all the ingredients for the chocolate sauce except the hazelnuts into a saucepan and place over a medium heat and stir until everything is combined.
    • Take off the heat and cool slightly.
    • To serve, add the chopped hazelnuts to the sauce and dunk in your warm churros!

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