Sweet tooth acting up? Do yourself a favour.

Heat up the thickest cup of cocoa you can conjure, get your deep fryer piping hot and treat your hungriest homies to a plate-load of hot, crispy, sugar-dusted Spanish churros con chocolate.

¡Que aproveche!

Ingredients (Makes 20)

• 250ml water
• 55g unsalted butter cut into cubes
• 1 tbsp caster sugar
• 140g plain flour
• ½ tsp baking powder
• Pinch of salt
• 1 egg
• ½ tsp vanilla extract
• Enough vegetable oil to fill a wide based pot about 2 inches deep
• 75g caster sugar
• 1tsp cinnamon

Method (20 mins)

Step 1: Add the water, butter, sugar and salt to a pan and bring to a simmer over a medium heat until the butter is melted.

Step 2: Turn off the heat and add the flour and baking powder to the pan.  Stir with a wooden spoon until the dough comes away from the sides of the pan. This will take a few minutes and steam should be escaping the whole time.

Step 3: Transfer the dough to a mixer and allow to cool for a couple of minutes.  While your dough is resting, mix the sugar and cinnamon together and sprinkle it over a clean, dry baking tray.

Step 4: Add the egg and the vanilla to the dough and beat until the dough comes together and is glossy and smooth (don’t have a stand mixer? Use a bowl with an electric whisk)

Step 5: Line a second baking tray with kitchen paper and place a cooling rack above it. Then, in a sturdy sauce pan with a matching, tight fitting lid (check out these deep frying tips before you start), heat your oil to 175ºC.

Top tip: If you don’t have a thermometer, fry a cube of bread in the oil. If it bubbles and turns golden brown in around 45 seconds then your oil is hot enough.

Step 6: Put your dough in a piping bag with a wide nozzle, and twist the top of the piping bag until it’s taut. Hold the piping bag so the nozzle is an inch above the oil.

Step 7: Carefully pipe the dough into the hot oil. Then with your other hand, use a small knife or a pair of scissors to cut the dough into about 3-4 inch pieces. Fry 3 to 5 at a time turning over after a minute or 2 until they are golden brown and crisp on both sides.

Have an extra set of hands? Ask a friend to cut the dough whilst you pipe it!

Top tip: wear long sleeves to protect your arms and don’t get your face close to the oil. If your oil is too hot, turn the heat down to low.

Step 8: Once done, carefully transfer your churros to the cooling rack to allow the excess oil  to drain off.  Repeat with the remaining dough. Then place them all in the tray with the cinnamon sugar and shake around to coat them. Best served fresh.

Allow the oil to cool completely before disposing of it responsibly.

For more Spanish-style eats, check out our Watermelon Gazpacho and Tortilla Made Easy. If you’re craving a full-on foodie fiesta, head to our menu and bring home The Tapas Bar.

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