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Churros are so good already, do they really need to be stuffed with sauce and covered in toppings? Yes, yes they do.
1 cup plain flour
1/4 tsp baking powder
pinch of salt
3/4 cup castor sugar
1 cup water
1 tbsp olive oil
vegetable oil for shallow frying
1 tsp cinnamon
salted caramel sauce to fill and drizzle OR
toppings to decorate: chocolate chips, crushed nuts,
200g dark chocolate
100ml thickened cream
Combine chocolate and cream into a large mixing bowl and microwave for 20 seconds at a time mixing each time until smooth. Transfer to a piping bag.
Sift the flour, baking powder, salt and 1 tsp of the caster sugar into a bowl.
Bring water to the boil and add the olive oil. Pour the liquid over the dry ingredients and mix together with a wooden spoon until smooth.
Pour enough vegetable oil into a shallow frying pan to reach a depth of 4-5cm and heat to 170˚C.
Spoon the mixture into a piping bag with a large star nozzle. You want your dough to be in lengths of around 6cm, so, using a sharp knife or kitchen scissors, cut off each length as you go. Fry the churros in batches for 3-4 minutes, turning until they are golden brown, then drain on paper towel.
Core the centre and fill with sauce.
Coat in cinnamon sugar
Drizzle with sauce and coat in toppings to finish.