Churros con Chocolate

Category

Yields4 Servings

 250 ml milk
 1 tsp caster sugar
 100 g unsalted butter, chopped
 2 vanilla beans, split, seeds scraped out
 115 g plain flour
 3 egg yolks
 Vegetable oil, for deep frying
 Caster sugar, to dust
Chocolate Sauce
 250 ml condensed milk
 200 g dark eating chocolate, chopped
 Splash milk
 Splash rum

1

To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot.

2

Add chocolate. Whisk until smooth, then whisk in milk and rum. Remove from heat and cover to keep warm.

3

Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan.

4

Discard vanilla beans. Remove from heat.

5

Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat.

6

Stand, covered with plastic wrap, for 3 minutes.

7

Beat in egg yolks with wooden spoon, one at a time.

8

Spoon dough into a piping bag fitted with a 2cm star nozzle.

9

Heat oil to 180°C (when a cube of bread turns golden brown, oil is hot enough).

10

Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.

11

Deep fry churros until golden brown, then drain on absorbent paper.

12

Dust with caster sugar and serve with chocolate sauce.

Ingredients

 250 ml milk
 1 tsp caster sugar
 100 g unsalted butter, chopped
 2 vanilla beans, split, seeds scraped out
 115 g plain flour
 3 egg yolks
 Vegetable oil, for deep frying
 Caster sugar, to dust
Chocolate Sauce
 250 ml condensed milk
 200 g dark eating chocolate, chopped
 Splash milk
 Splash rum

Directions

1

To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot.

2

Add chocolate. Whisk until smooth, then whisk in milk and rum. Remove from heat and cover to keep warm.

3

Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan.

4

Discard vanilla beans. Remove from heat.

5

Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat.

6

Stand, covered with plastic wrap, for 3 minutes.

7

Beat in egg yolks with wooden spoon, one at a time.

8

Spoon dough into a piping bag fitted with a 2cm star nozzle.

9

Heat oil to 180°C (when a cube of bread turns golden brown, oil is hot enough).

10

Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.

11

Deep fry churros until golden brown, then drain on absorbent paper.

12

Dust with caster sugar and serve with chocolate sauce.

Churros con Chocolate