Preparation time: 15 minutes
Cooking time: 8 minutes
• 125ml (125g) butter
• 250ml (135g) self-raising flour
• 10ml ground cinnamon
• 3 large eggs
• 125ml (105g) sugar
• sunflower oil for deep-frying
• 100g dark chocolate
• 125ml cream
• 50ml Kahlúa or other coffee liqueur (optional)
1 Heat the butter in a saucepan with 250ml water and 2ml salt. Add the self-raising flour and half the cinnamon and stir vigorously over a low heat until the mixture forms a ball. (This will take about one minute.) Remove from the heat and use a wooden spoon to stir in all the eggs at once. Add 50ml sugar and keep stirring until smooth.
2 Heat enough sunflower oil for deep-frying in a saucepan over a medium heat. Spoon the cinnamon mixture into a piping bag with a large star tip and squeeze 12cm strips into the hot oil. Fry three or four strips at a time until golden brown on all sides, turning once during frying. (This should take about two minutes per side.) Remove from the oil and drain on paper towels. Mix the remaining sugar and cinnamon, and sprinkle it over the hot churros.
3 Sauce Place the chocolate, cream and liqueur, if you are using it, into a glass bowl. Heat it over a saucepan of simmering water and stir until the chocolate has melted and the mixture is smooth. Serve it with the hot churros, for dunking.
Text and image source: Ideas magazine