50 g melted butte
½ tsp vanilla extract
250 g plain flour
1 tsp baking powder
about 1 litre sunflower oil
350ml boiling water
Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and whisk in until the mixture is completely smooth. Allow to rest for 10-15 mins.
Heat the oil in a saucepan over a medium heat. Test the temperature of the oil by dropping in a teaspoonful of the mixture – if it turns golden brown within 30 seconds the oil is hot enough.
Fit a star nozzle to a piping bag, 1.5-2cm wide should be a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors and fry until golden brown on all sides. Do not overcrowd the pan, remove and drain on kitchen towel. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar when they are cooked and still hot.
Serve with a chocolate dipping sauce for extra indulgence.
A quick Chocolate sauce
200g dark chocolate in chunks
100ml double cream
100ml full milk
3 tbsp golden syrup
Place all the ingredients in a saucepan and gently heat, stirring all the time until melted and smooth.
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