Churros Mexicanos

Ingredients

Dough

• 250 ml water
• 80 g unsalted butter (cubed)
• 1 tablespoon caster sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 150 g plain flour (sifted)
• 2 eggs (large, room temperature, beaten)

For frying

• 1 litre vegetable oil (or sunflower oil)

Cinnamon sugar coating

• 150 g caster sugar
• 2 tablespoons ground cinnamon

Mexican chocolate sauce

• 200 g dark chocolate (60-70% cocoa, chopped)
• 250 ml whole milk
• 60 ml double cream
• 1 tablespoon caster sugar
• ½ teaspoon ground cinnamon
• A pinch of salt
• 1 teaspoon vanilla extract

Method

Stage 1 - Cook the dough

1. In a saucepan, combine water, butter, sugar, salt and vanilla.
2. Bring to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar and melt the butter.
3. As soon as it boils vigorously, reduce to medium and tip in ALL the flour at once.
4. Stir vigorously with a wooden spoon for 90 seconds - the dough comes together as a smooth ball that pulls cleanly away from the pan walls and base.
5. Tip into a wide bowl; rest 5 minutes to cool slightly (so the eggs don't cook on contact).

Stage 2 - Add the eggs

1. Add a third of the beaten eggs; stir hard with a wooden spoon (or use a stand mixer paddle on medium speed) until fully absorbed.
2. Continue with the next third; mix to incorporate.
3. Continue with the final third.
4. The dough should be glossy, smooth, thick and pipe-able - it should hold its shape on a spoon but slowly flow.

Stage 3 - Heat the oil

1. Pour oil into a wide deep heavy pan to a depth of 5 cm.
2. Heat to 175°C. Test with a small piece of dough - it should bubble immediately, rise to the surface, and brown in about 90 seconds.

Stage 4 - Make the chocolate sauce

1. Combine chopped chocolate, milk, cream, sugar, cinnamon and salt in a saucepan.
2. Heat over low, stirring constantly, until the chocolate has fully melted and the sauce is glossy and thick.
3. Off heat; stir in vanilla.
4. Keep warm (low heat or near the oven).

Stage 5 - Pipe and fry

1. Transfer the dough to a piping bag fitted with a 1 ½ cm closed-star nozzle (Wilton 1M or similar). A larger nozzle is essential - small nozzles tear under the dough's resistance.
2. Hold the piping bag at a 45° angle just above the hot oil; squeeze gently to pipe a strip of dough directly into the oil.
3. Cut each churro to 12-15 cm length with kitchen scissors (or a knife). Let the cut piece drop into the oil.
4. Fry 2-3 at a time, 90 seconds per side, turning, until deep amber gold.
5. Lift onto a wire rack or kitchen paper.

Stage 6 - Toss in cinnamon sugar

1. Mix the caster sugar and ground cinnamon in a wide shallow plate.
2. While each churro is still warm and slightly oily, roll it in the cinnamon sugar to coat thoroughly.

Stage 7 - Serve

1. Pile churros on a plate.
2. Pour the warm chocolate sauce into small cups or mugs (about 80 ml per person - it's rich).
3. Eat by dipping the warm churro into the chocolate.