Everyone loves Spanish Churros, but it can be difficult to find them in your local supermarket so why not take a walk on the wild side and make some of your very own? When dipped in our Milk Chocolate hot mouth-watering dipping sauce, these churros are creamy, indulgent and simply moreish!

Ingredients:

For the churros:

• 50g butter (melted)
• Splash of vanilla extract
• 250g plain flour (new bag for absorbing liquid)
• 1 tsp. baking powder
• 1 litre Sunflower oil (for frying, do not use other oils)

For the Mega Milk Chocolate dipping sauce:

• 220g Lily O’Brien’s 40% Mega Milk Chocolate Share Bags (x2)
• 100ml double cream
• 100ml whole milk
• 3 tbsp. golden syrup
• Splash of vanilla extract

For the cinnamon sugar:

• 100g of golden caster sugar
• 2 tsp. cinnamon

RECIPE TIP: Have some cubes of bread ready to test the oil temp is ready.

Method:

1. Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter, vanilla extract and give a good stir.
2. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.
3. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free and creates a thick batter
4. Rest for 10-15 minutes while you make the sauce.
5. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce.
6. Keep warm on a low heat.
7. Fill a large deep saucepan one-third full of oil, don’t over fill as the oil only needs to just cover the churros

RECIPE TIP: Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. 

8. Pop a cube of bread into the oil until is it browns in 45 seconds to 1 min, you are then good to go. The oil should be around 160-180C (test with a thermometer)
9. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
10. Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size.
11. Fill with the rested dough/batter, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.
12. Fry until golden brown and crisp.

RECIPE TIP: Be very careful here – if air bubbles form in the churros they can pop, especially if the oil overheats or you use old flour. 

13. Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray.
14. Carry on cooking the rest in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
15. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with our chocolate dipping sauce