Instructions
Step 1: Bring your kettle to a boil, then carefully pour 300ml of the boiling water into a jug. Stir in the melted butter and vanilla extract, combining them into a fragrant mixture. In a large mixing bowl, sift together the plain flour, baking powder, and a generous pinch of salt. Make a well in the center of the dry ingredients, then quickly pour the hot liquid mixture into the well. Using a wooden spoon, beat the ingredients together briskly until the dough becomes smooth and lump-free. Let the dough rest for 10-15 minutes — this pause allows the flour to fully absorb the liquid, resulting in a perfect churro texture. Step 2: In a saucepan, combine all the sauce ingredients: dark chocolate, double cream, milk, golden syrup, and vanilla extract. Gently melt them over a low heat, stirring occasionally until the sauce turns silky and glossy. Keep this delicious chocolate sauce warm on a low simmer as you prepare the churros. Step 3: Fill a large, deep saucepan about one-third full with sunflower oil. Heating the oil properly is crucial; test the temperature by dropping a cube of bread in — it should brown within 45 seconds to 1 minute. This indicates the oil is ready for frying. Remember, deep-frying can be hazardous, so always take safety precautions: keep children away, wear long sleeves and protective eyewear, and keep your face clear of the hot oil. Cover a tray with kitchen paper and prepare your cinnamon sugar mix by combining caster sugar and cinnamon in a bowl. Step 4: Prepare a piping bag fitted with a star-shaped nozzle around 1.5–2cm wide. Fill the bag with your rested dough. Pipe 2-3 strips of dough directly into the hot oil, snipping the dough off with kitchen scissors as you go. Fry the churros until they are beautifully golden and crisp. Be cautious; any air bubbles trapped in the dough can cause them to pop during frying, especially if the oil is too hot or old flour is used. Step 5: Use a slotted spoon to remove the cooked churros from the oil, letting excess oil drain on the kitchen paper-lined tray. While still warm, sprinkle them generously with your cinnamon sugar mixture. Continue frying the remaining dough in batches, coating freshly cooked churros in cinnamon sugar as you proceed. When you've finished, toss all churros with any leftover cinnamon sugar and serve immediately with the warm chocolate dipping sauce for an indulgent treat. Tip: Resting the dough is key to achieving the right consistency—don't skip this step! Also, monitoring oil temperature throughout cooking ensures your churros cook evenly without absorbing excess oil.
