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Recipes
By Miguel
Churros con Chocolate
Serves 4
Ingredients
250ml milk
1 tsp caster sugar
100g unsalted butter, chopped
2 vanilla beans, split, seeds scraped out
115g plain flour
3 egg yolks
Vegetable oil, for deep frying
Caster sugar, to dust
Method
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.