https://www.recipetineats.com/spanish-churros-recipe/
| Ingredients—Cinnamon Sugar Coating · 1/4 cup caster · 2 teaspoon ground cinnamon Ingredients—Churros · 1 cup flour plain · 1 teaspoon baking powder · Salt · 1 tablespoon vegetable, canola or olive oil (not extra virgin olive oil) · 1 cup boiling water · 2 cups vegetable or canola oil for frying Ingredients—Chocolate Sauce · 1/2 cup dark chocolate chips · 1/2 thickened cream |
| Instructions 1) For the cinnamon sugar coating, combine sugar and cinnamon in a shallow bowl and set aside 2) For the batter mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined—it should be thick, gummy batter like a wet sticky dough, not thin and watery. Transfer dough into a piping bag with a 8mm star tip nozzle. Set aside while oil heats. 3) Heat 5cm of oil over medium high in a small pot, wok or small but deep skillet to 170 degrees or until it takes 20 seconds for a small cube of bread to turn golden. Pipe 15cm lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch makes 10 to 12 in total. Cook for 2 minutes or until golden and crisp, rolling occasionally. Remove onto paper towel lined plates to drain. Then roll in sugar. Serve hot with chocolate sauce. 4) For the chocolate sauce place the chocolate and cream in a heat proof bowl and place on top of a pan of water in it, heat and stir until smooth. Set aside for 5 minutes to cool and thicken slightly. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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