Churros (a Spanish doughnut)
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 20 mins
Sift the flours and a pinch of salt in a bowl. Combine the oil and water in another bowl and add to the flour mixture. Stir with a wooden spoon until you have a thick, smooth mixture. Cover a baking tray with a piece of plastic wrap. Using a 1-cm star nozzle and a piping bag, pipe 10-cm strips of the mixture onto the tray. Heat at least 5 cm of the sunflower oil in a pan.
Gently lift the strips from the tray and carefully lower the dough into the oil, giving it a little twist in the process, and cook for 2 minutes on each side or until beautifully golden. Drain on paper towel and immediately sprinkle with NoMU Sweet Rub. Cook the churros in batches of three or four so that you do not overcrowd the pan.
To make the dipping sauce, heat the cream on the stove or in the microwave until just below boiling point. Add the NoMU Hot Chocolate Chunks and stir well. Heat the cream for a further minute or two until the chocolate has melted and the sauce is creamy and smooth. Serve with the churros.
The oil is hot enough when a small piece of bread dropped into it browns in 20 seconds.
Keep an eye on the temperature of the oil, if it gets too hot you may end up with churros that are crispy on the outside but undercooked in the middle.