I’ve been sorting through the mess of paper and books on my bookshelf in the last week or two, and came across an unmarked manilla folder into which was stuffed about a hundred random bits of paper. Print-outs, pages ripped out of magazines, recipe cards collected from fruit grocers… It was a completely disorganised disarray; a mine of information and resources. I sat down and sorted through them, and came across this Matt Preston recipe from a back copy of the Masterchef Australia magazine; from Frank Camorra of MoVida, no less.
When I read through the recipe it looked unbelievably simple, and so I decided to give it a try. Once I made them, I realised just how much we’re being ripped off my cafes that primarily sell churros! Try this at home to be the instant family favourite/best friend/girlfriend/boyfriend.
To make approximately 12 churros, you will need:
- 75g (1/2 cup) plain flour;
- 75g (1/2 cup) self-raising flour;
- 80h unsalted butter, chopped;
- 125ml (1/2 cup) milk;
- 110g (1/2 cup) caster sugar;
- Half teaspoon vanilla bean paste;
- 1 egg yolk;
- 1 teaspoon ground cinnamon;
- Vegetable oil, to deep fry.
For the chocolate sauce:
- 250ml (1 cup) milk;
- 1 cinnamon quill;
- 140g dark chocolate (50% cocoa solids, roughly chopped.
To make the dough, sift the flours together into a bowl. Place the butter, milk and 125ml (1/2 cup) of water into a saucepan over medium heat and cook for 3 minutes or until the butter is melted. Stir in 10g of the sugar, vanilla bean paste and a pinch of salt, then bring to the boil. It may seem like a very small amount of sugar, but you’re rolling the churros in sugar and then dipping it in chocolate….so…
Add the flours and using a wooden spoon, stir very vigorously to form a smooth dough.
Cool for five minutes, then stir in the yolk. Transfer the dough to a piping bag fitted with a 1cm star nozzle. Line two oven trays with baking paper and pipe 12 x 12cm lengths of dough onto the trays. Refrigerate for 30 minutes.
Meanwhile, combine the remaining sugar and cinnamon in a large bowl.
To make the chocolate sauce, place the milk and cinnamon in a small pan and bring almost to the boil. Add the chocolate and whisk until melted. Reduce the heat to low, cover and keep warm until needed.
Turn the oven onto 140 degrees Celcius to keep the churros warm while you make the whole batch. Fill a frying pan a third full of oil and heat to 180 degrees (or drop in a pinch of the churro dough and if it sizzles and browns quickly, it’s ready). Using your fingers (slide churros off the baking paper with a butter knife if necessary), gently lower five churros into the oil. Fry, turning halfway for two minutes or until golden. Remove with a slotted spoon and drain on paper towel. Place onto a tray and into the oven to keep warm while you repeat with the remaining churros.
Once they are all done, toss in the cinnamon sugar.
Serve hot with chocolate sauce to dip.
Enjoy your week, lovelies xx