The Mex factor: Churros and chocolate

By Thomasina Miers
Updated:

Tangy, healthy and perfect for 株ing, Mexican food is easier than you think, says Masterchef 勝利者 Thomasina Miers

Makes 16 long sticks

Sweet fix: Sprinkle with cinnamon sugar and serve with chocolate sauce

甘い 直す／買収する，八百長をする: ぱらぱら雨 with cinnamon sugar and serve with chocolate sauce

INGREDIENTS

● 90g (3?oz) caster sugar

● 1tbsp ground cinnamon

● 125g (4?oz) plain flour

● 125g (4?oz) self-raising flour

● A pinch of sea salt

● 2tbsp olive oil

● 1ltr (1?pt) sunflower oil, for frying

FOR THE CHOCOLATE SAUCE

● 200g (7oz) dark chocolate, 概略で chopped

● 50g (1?oz) milk chocolate, 概略で chopped

● 2tbsp golden syrup

● 300ml (?pt) 二塁打 cream

METHOD

1 Mix the sugar and cinnamon together and 始める，決める aside. In a saucepan melt the chocolate, syrup and cream over a low heat. 精査する the flours with the salt into a heatproof bowl and make a 井戸／弁護士席 in the centre. In a separate bowl, mix the olive oil and 450ml (16fl oz) boiling water, then 注ぐ into the 井戸／弁護士席, （警官の）巡回区域，受持ち区域ing with a fork until sticky.

2 Leave for 10 minutes. Fill a large saucepan with the sunflower oil about one-third 十分な and heat until a small piece of bread browns in いっそう少なく than 30 seconds. Put the dough in a 麻薬を吸うing 捕らえる、獲得する with a 星／主役にする-形態／調整d nozzle and squeeze out churros 直接／まっすぐに into the oil, three at a time to 避ける sticking. Fry for 3 to 4 minutes until golden.

3 除去する with a slotted spoon and drain on kitchen paper. ぱらぱら雨 with the cinnamon sugar and serve with the chocolate sauce.


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