7 Oct 2013

Churros with chocolate dipping sauce

These are simple Spanish doughnuts which are very popular in London at the moment. The recipe is from Nigellas Kitchen. I'm sure you an tell by now that it is one of my favourite books. They are great to make for tea when you have people over. You can't really go wrong with fried dough rolled in cinnamon and sugar and then dipped in a thick chocolate sauce. Recipe is here. I made an edit to the chocolate sauce I used 50g dark chocolate instead of 100g as I often find Nigellas recipes have too much dark chocolate for me.These are JUST enough for four people ie. you are unlikely to have any leftovers!  Note: the second time I made these the batter went very liquidy after I added the water as I added it all in one go - so I would add it gradually as you want a thick sticky dough that is pipeable. I just used two tablepoons instead of a piping bag as you can see in the pics to make fat little ones which take a little longer to fry than thin spindly ones. I don't do the cube of bread test to see f the oil is hot enough -just drop a bit of batter in to see if it sizzles up. I would lower the the temp as soon as you put the doughnuts in as you don't want them to brown on the outside and not cook through in the middle.  When frying I always test one before I take them all out to see if cooked through in the middle.  

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