Spanish entertaining: Chocolate churros

Serving size: Serves 10 or more
Cuisine type: Spanish
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Chocolate

I have always had a fascination with Spain and its food — it is incredibly varied yet unpretentious, using the best seasonal ingredients. Many traditions have evolved around Spanish cuisine, like tapas — a series of snacks eaten before the main meal, which is usually later in the evening. We have featured a selection here for you to enjoy.
— Jennene

INGREDIENTS

½ cup milk
½ cup water
90g butter, chopped
1 cup plain flour, sifted
1 egg, lightly beaten
50g dark block chocolate, grated
Vegetable oil for deep frying
½ cup caster sugar
1 teaspoon ground cinnamon

METHOD

Combine milk, water and butter in a medium saucepan. Heat on low until butter melts, then bring to the boil.
Add flour to pan all at once and beat vigorously with a wooden spoon until mixture comes away from the sides of the pan. Set aside to cool slightly.
Add egg, beating until well combined. Beat in chocolate.
Heat oil in a deep fryer or large saucepan on high until a little dough sizzles immediately when it is added. Spoon the dough into a piping bag fitted with a medium (1.5cm) star nozzle. Reduce heat to low.
Carefully pipe the dough, in 3cm strips, into the oil in batches — do not overcrowd the pan. Deep-fry for 2-3 minutes, turning, until golden brown and cooked through — oil must not be too hot. Drain on paper towel.
Combine the caster sugar and cinnamon together in a bowl. Toss hot churros in the sugar mixture. Serve with coffee.

Top tip
You could also pipe a curved shape onto a clean surface then drop it into hot oil.

For more Spanish entertaining, see this week's Woman's Day (on sale May 25).

MESSENGER