Churros dusted in cinnamon sugar with a spicy chocolate dip. Churros themselves can be easily whipped up with things you have in the cupboard already. These are also good with a caramel sauce!
If you want to pipe the churros into defined shape pop them in the freezer for 20 minutes.
You can flavour the churro dough with vanilla instead of cinnamon if you like!
20g caster sugar
1/2 tsp cinnamon
1/2 tsp salt
140g plain flour
120g caster sugar
1 tsp cinnamon
120ml double cream
150g dark chocolate, finely chopped
1/4 tsp chilli powder
1/4 tsp cinnamon
FOR THE SAUCE
Gently heat the double cream in a saucepan over a low heat with the chilli powder and cinnamon. Heat and infuse until just coming to a boil.
Turn off the heat and stir in the chopped chocolate until fully melted. Set aside and reheat the dip when ready to serve.
FOR THE CINNAMON SUGAR
Whisk together the caster sugar and cinnamon in a small bowl and transfer to a glass. The glass makes it easy to dip the churros in the sugar when the time comes! Set aside.
FOR THE CHURROS
In a medium sized saucepan, heat the butter, water and sugar over a medium heat until coming to a boil.
Beat in the flour, salt and cinnamon over the heat until the dough forms a ball in the pan.
Transfer the hot dough to a mixing bowl and leave to cool for 5 minutes.
Whilst the dough is cooling, heat a large pot of vegetable oil to 180c.
Prepare a piping bag with a star nozzle. You can either pipe the churros directly in the oil and chop with scissors. Or you can pipe onto a tray into shapes and freeze for 20 minutes before frying.
Fry the churros for 5 minutes. Turning regularly until golden and cooked through.
Remove the churros from the oil and lay on kitchen towel. Whilst still warm, toss the churros in the cinnamon sugar until coated.
Serve the churros piping hot with the warm chocolate dip.