Nigella’s churro recipe is, she claims, the result of much research and recipe testing. Many churro recipes available online have eggs, butter and sugar in the dough but I went with Nigella’s recipe (published in Kitchen) because the dough was fairly frugal in it’s ingredients and I felt the chocolate sauce and cinnamon rolling sugar would be sufficient in flavour. And they are, the churros are delicious. But I really felt that the texture was not as fluffy internally as I would have liked.
While we had no trouble demolishing a double batch of these churros amongst 8 of us, I will be trying a different churro recipe in future. The chocolate sauce on the other hand, was absolutely amazing and I will be re-using it for this and wherever else I can!
- 50g caster sugar
- 2 teaspoons ground cinnamon
- 125g plain flour
- 1 teaspoon baking powder
- 1 x 15ml tablespoon olive oil
- 250ml boiling water
- 500ml vegetable (or sunflower) oil for deep frying
Thick Chocolate Sauce
- 125g dark chocolate
- 1 x 15ml tablespoon golden syrup
- 150ml double cream
Firstly, put the sauce together. Melt the chocolate, golden syrup and double cream together in a small pan. Once everything is melted and evenly mixed together, turn off the heat and leave it in the pot to remain warm until ready to serve.
In a small bowl, mix together the caster sugar and cinnamon to roll cooked churros in.
Pour the oil into a small pot and begin to heat. Nigella recommends either a thermometer to check it has reached 170 or popping a small cube of bread in the pan. It will turn brown after 30 seconds if the oil is hot enough.
*Please ignore the round tip in the photo; I don’t actually own an 8mm star tip*
While the oil is heating, combine the flour and baking powder in a bowl. Add the oil and boiling water to make a dough, mixing together with a butter knife. I had to use a little extra oil to get it to the consistency of very stiff mashed-potatoes. I found it quite difficult to pipe at this consistency so I would recommend adding more water to make a slightly softer dough. Put the dough into a piping bag with an 8mm star-tip and pipe short churros into the hot oil, snipping with scissors at the appropriate length.
I wouldn’t try to cook more than 4 or 5 at a time, as it will lower the temperature of the oil. When they are golden brown, place them on a plate or tray lined with paper towel to drain. Please be very careful when deep-frying and be sure to keep any water well away from the pan; even the smallest drop of water will make the oil splash dangerously.
Roll in the cinnamon sugar and serve with chocolate sauce for the perfect little sweet ending to a Mexican or Spanish dinner, or perhaps at your next cocktail party.