Churros are basically Spanish-style doughnuts made of choux pastry, deep fried until golden and crispy on the outside and fluffy in the middle. Served usually rolled in cinnamon sugar or with a dip, it is a favourite of many people. I experimented and realized that it is equally nice when baked!! It is best served hot.
Preparation time: 25 minutes
Cooking time: 30 minutes
TO MAKE DARK CHOCOLATE CARAMEL SAUCE
200 ml cream
180 g brown sugar
90 g Q.B.B. Pure Ghee
100 g dark chocolate, grated or chopped into small pieces
TO MAKE CINNAMON SUGAR
100 g caster sugar
20 g ground cinnamon
TO MAKE CHURROS
250 ml water
20 g Q.B.B. Pure Ghee
25 g caster sugar
¼ teaspoon salt
150 g flour
2 large eggs
Cooking oil for deep frying
- To make the caramel sauce, place the cream, sugar and Q.B.B. Pure Ghee in a saucepan over medium heat and stir until ghee is melted.
- Remove from heat and stir in the chopped chocolate. Stir with a wooden spoon until the chocolate melts.
- Using a whisk, beat the sauce until it thickens lightly and has a glossy shine. Keep aside.
- Mix the sugar and cinnamon and set aside.
- To make the Churros, place the water, Q.B.B. Pure Ghee, sugar and salt in a saucepan over high heat and bring to the boil. Reduce heat to low.
- Add the flour and beat with a wooden spoon until mixture leaves the sides of the pan. Remove from heat.
- Place into an electric mixer, gradually add the eggs and beat for 2 minutes or until a smooth dough forms.
- Heat the oil in a saucepan over medium heat until hot.
- Spoon the dough into a piping bag with a 1cm star nozzle. Pipe 5 cm lengths of the mixture into the oil, in batches, using scissors to snip the lengths. Do this in batches of four or five churros.
- Fry until golden brown for 2–3 minutes, drain onto absorbent paper with slotted spoon and toss in the cinnamon sugar to coat immediately.
- Serve with the prepared Dark Chocolate Caramel Sauce.