When I was in Spain we regularly had Churros and chocolate for breakfast, obviously not a healthy option but pretty delicious!
Cinnamon and Sugar:
½ cup sugar + 1 ½ tsp ground cinnamon
For the Churros:
1 ½ Tbsp sugar
½ tsp salt
2 Tbsp vegetable oil
1 cup flour
For the Chocolate:
100g milk chocolate, chopped
½ cup cream Ice Cream to serve
To make cinnamon sugar: combine 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.
To make churros:
place 1 cup water, 1 1/2 Tbsp sugar, salt and 2 Tbsp vegetable oil in a small saucepan and whisk together.
Place onto high heat and bring to a boil.
Remove from heat, stir in the flour, mixing until it forms a ball.
Half fill a large, heavybottomed saucepan with vegetable oil (approximately 8 cm) over high heat.
Transfer the dough to a cloth pastry bag or heavyduty plastic bag fitted with a large star tip. Pipe the dough over the pot of oil to a length of about 5cm, then using scissors or a sharp knife, cut it so it releases into the oil.
Pipe 23 churros into the oil at a time, frying them until they are golden brown and cooked through.
Transfer the churros to a paper towel lined plate to drain for 2 minutes. Then roll them in the cinnamon sugar mixture, repeating the frying and coating process with the remaining dough.
To make the chocolate sauce: place chocolate in a small bowl. Heat cream then pour over chocolate, stir until chocolate is melted. Place into a bowl to serve. Serve the churros with chocolate sauce and ice cream.
This recipe was sent in by Brett McGregor