If you live in Southeast London, you have probably been to Greenwich Market, and have most likely seen the Brazilian churro stand in there.
I went for dinner with my friends yesterday and passed by the market, in the corner of my eye I could see the empty stand, and that’s when it hit me, the big urge of having their chocolate filled churro…
Apparently, my willpower is weak, and the path of bikini bod is not the smoothest.
Some of you might know that I already have a churro recipe on here, but I have found an easier and quicker way to make them. Heads up, I have tried it before just hand rolling the dough, but it is not the same. Therefore, for the best result possible, I would recommend using the piping bag.
- 175ml boiling water
- 25g melted unsalted butter
- 1/2 teaspoon of vanilla extract
- 125g plain flour
- 1/2 teaspoon baking powder
- 1l sunflower oil for frying
For the chocolate and hazelnut sauce:
- 50ml condensed milk
- 50ml milk
- 2 tablespoons of cocoa powder
- 10 hazelnuts, crunched
For the cinnamon sugar:
- 50g white caster sugar
- 2 tablespoons ground cinnamon
In a measuring jug, add the water, melted butter and vanilla extract. Sift the flour and baking powder in a bowl and make a little well in the centre. Pour in the liquid and very quickly beat into the flour with a wooden spoon until it’s combined. Let it cool for about 10 minutes.
In the meantime, start making the chocolate sauce by combining all ingredients in a pan and gently melting everything together. Keep it warm on a low heat stirring it occasionally.
As some of you might know, I have a deep fryer, which makes it handy when making this kind of recipes. If you do not have one, simply use a large deep saucepan to fry your churritos in.
Put the churro dough in a piping bag with a star nozzle fitted. Start by piping finger length churros into a greaseproof parchment paper. Make sure you have a pair of scissors nearby, as you will need to cut the dough. Unless your aim is to have the Guinness world record for the largest churro.
Fry 4 or 5 at the time until golden brown and crisp. Once they are ready, remove them from the fryer or the pan – I like using wooden chopsticks for this job. You will need to kitchen towel, to drain any excess oil. Don’t forget to toss them in the cinnamon sugar. For that, you just need to mix the sugar and the cinnamon in a plate or bowl.
Serve the chocolate and hazelnut sauce in a small ramekin to dip the churritos in.