Yes, there were other breads from Spain but churros seem to be quite a favourite staple snack in Madrid (at least they are marketed that way at tourists!).
- Faithfulness to recipe: Yes, though I used two recipes. I also halved the chocolate sauce amount as I thought it was too much. Even with halving we still had some sauce left over.
- Met expectations? Kind of. I had to improvise the shape so they didn’t look to attractive.
- Would cook again? I don’t think so. I’d rather buy them if I really had a craving for them. It also left behind a lot of oil and I don’t really deep fry cook too often.
- The taste test rated on a score of 5: 3. The chocolate helped the taste, but they were just okay.
- 50g butter, melted
- ½ tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- about 1 litre sunflower oil
- few chunks of bread
- 1/2 cup icing sugar to sprinkle over churros
- 100g good-quality dark chocolate, coarsely chopped
- 125ml (1/2 cup) milk
Note: it helps to have two people when you are piping the churros into the hot oil. It can be tricky to pipe with one hand and snip off the dough with the other, especially over hot oil!
- Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray.
- Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some icing sugar as you go.
- Once you’ve cooked all the churros, toss with any remaining icing sugar and serve with the chocolate sauce, for dipping.