Churros with chocolate orange sauce
by
Kate Doran draws on memories of a trip to Seville for this gorgeous churros recipe, infusing the chocolate dipping sauce with a little orange zest as an ode to Seville’s most famous export.
Ingredients
For the churros
- 225g of plain flour
- 1/4 tsp bicarbonate of soda
- 1 pinch of salt
- 320ml of boiling water
- 40g of butter , melted
- 400ml of sunflower oil
- 75g of caster sugar
- 1 tsp ground cinnamon , heaped
For the chocolate sauce
- 180ml of double cream
- 1 orange , zest from
- 150g of dark chocolate , chopped
Method
1
In a medium bowl, sift together the flour, bicarbonate of soda and salt. In a heatproof jug, combine the boiling water and melted butter
2
Make a well in the centre of the flour and pour in the contents of the jug, beating quickly with a wooden spoon until you have a smooth, thick batter with no lumps. Set aside to rest for 10 minutes
3
In a medium bowl, mix together the sugar and cinnamon. Line a separate tray with kitchen roll then set both aside
4
In a small saucepan, gently heat the cream and orange zest for 5 minutes, making sure it doesn’t boil
5
Place the chopped chocolate in a heatproof bowl, strain the warmed cream over the top then leave to stand for 1 minute. Stir until smooth and combined, then pour into a small bowl or individual glasses
6
To cook the churros, heat the sunflower oil in a large, deep-sided saucepan until it reaches 180°C on a thermometer
7
While the oil is heating, fit a large piping bag with a star shaped nozzle (1.5–2cm wide) and fill with the dough
8
Working quickly, pipe 2–3 strips of dough directly into the hot oil, snipping off each strip with a pair of scissors. Fry for about 2 minutes each side, or until golden brown, then remove to the kitchen roll-lined tray
9
Toss the cooked churros in the cinnamon sugar, then repeat the process with the remaining dough
10
Serve the still-warm churros with the chocolate sauce for dipping. The churros are best eaten on the day of making
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Churros with chocolate orange sauce
