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Sunday, 19 October 2014

Churros and Spanish Hot Chocolate

Its been a long time since I last posted.  Starting back at work after six weeks off is always difficult and to top it off its like starting back at a new school with new rules and ways of doing things.  Finding time to bake is one thing never mind blog!

October is my birthday month and also the month the yearly fair comes to town.  First its the 'Goose Fair' in Nottingham and then 'Ilkeston Fair' where I grew up.  Believe it or not this was the first year I tired churros and I love them!  I can not believe how easy they are (and quick) to make and the only faff is the hot oil.

Ingredient wise these are so basic - flour, water and salt.  Pipe in to hot fat and then dredge in cinnamon sugar.  I have come across two methods of making these - with egg and without.  My first attempt (the ones pictured above) have egg in them.  The style without seems to use baking powder instead.  I will try the other method sometime soon and post the results.

Churros, if you don't know, are basically Spanish/Mexican doughnuts.  Traditionally dipped in thick hot chocolate or eaten for breakfast without the sugar coating.  I treated myself to real Spanish hot chocolate brought from Marks and Spencer - its SO good, thick and chocolatey just like what I tried when I was in Barcelona.  

One method I came across to make these involved frying bread and lemon in the oil to prepare it before frying the churros.  I did as I was told although I am not sure if it made much difference.

Spanish/Mexican Churros

155g plain flour
240ml hot water
1 large egg
1 tsp salt
1 tsp vanilla extract

50g caster sugar
pinch of ground cinnamon

Half piece white bread and lemon peel (if you want to flavour the oil)

Mix the cinnamon and sugar together and place in a large dish (for dipping).

Mix the flour and salt in a bowl.  Make a well in the middle and tip in the hot water water and vanilla.  Mix with a wooden spoon until thick.

Add the egg, at this point I switched to a hand whisk, and beat until smooth.

Transfer to a pipping bag fitted with a large star.  

Heat the oil to 180C (place half a piece of bread in and large peelings of lemon zest).

When at temp remove the bread and lemon.  Pipe in strands of mixture (about four at a time) and cut with a knife.  Fry for 2 minute and turn, fry for another 2 minutes.


Transfer to the sugar mixture and coat.  

Serve with hot chocolate or simple chocolate dipping sauce.