Serves 2 - 4
For the sugar dip
- 150g (¾ cup) brown sugar • a pinch of salt
- 1 heaped tablespoon ground cinnamon
For the churros
- 250ml (1 cup) + 2 tablespoons water • a
pinch of salt • 2 ½ tablespoons sugar • 60ml (4
tablespoons) vegetable oil, plus an extra 400ml
(1¾ cups) for frying • 1 teaspoon vanilla extract
tH äDVQ
QMBJO BMMQVSQPTF
nPVS
For the sauce
- 100g vegan dark chocolate
1 You’ll need a piping bag with a star nozzle.
2 Make the dip by mixing together the
sugar, salt and cinnamon in a bowl. Set
aside.3 Next, make the churros dough. In a pan,
bring the water to the boil before adding
the salt and sugar. Once they’ve dissolved,
turn off the heat and add the oil and vanilla
extract. Add the flour and mix thoroughly
until all the ingredients are well combined.
Transfer to a piping bag and set aside.4 To make sauce, use a bain marie (or put
a glass bowl over a pot of simmering water).
Add the chocolate and heat until melted.5 Heat the 400ml (1 ¾ cups) oil in a pan
until it reaches about 190 ̊C/375 ̊F, when acube of bread browns in 60 seconds. Pipe
in some long strands of the churros dough
(about 4 at a time) and move them around
so that they cook evenly.6 Remove when crispy and golden,
using a slotted spoon and roll in the sugar
dip. Monitor the heat as you cook the
remaining batches, keeping the cooked
churros warm until you have used up all
the dough.7 Serve the churros hot with the chocolate
dipping sauce.When you need a treat, these
long, piped Spanish-style
EPVHIOVUTSFBMMZmUUIFCJMM
Rolled in sugar and cinnamon
and served with a dark
chocolate sauce for dunking,
this is the indulgent,
delicious counterbalance to
all the healthy stuff! In Spain,
they’re even eaten for
breakfast dipped in hot
chocolate or coffee if you
ever feel like an early
morning sugar overload!Churros with dark choc dip
Recipe credit to
The Fresh Vegan
Kitchen by David &
Charlotte Bailey
published by
Pavilion Books.
Image credit to
Haarala Hamilton.