Churros with chilli chocolate dipping sauce.
Churros are long, fluted doughnuts served with thick, hot chocolate for dipping. In other words, dangerously delicious. You will need a large piping bag with a 1cm star nozzle.
* Recipe: Spiced apple and feijoa pie
* Recipe: Sugar pie
* Recipe: Chocolate churro cake
CHURROS WITH CHILLI CHOCOLATE DIPPING SAUCE
Serves 8, makes about 16 churros
2 tsp sugar
1 tsp vanilla extract
130g plain flour, sifted
4 eggs, lightly beaten
150g caster sugar
1½ tsp ground cinnamon
½ cup cream
2 tbsp liquid glucose or corn syrup
175g dark chocolate (at least 60% cocoa), broken into pieces
½-1 tsp ground chilli powder
Melt butter in a large saucepan over medium heat. Add 300ml water, sugar and vanilla and bring to the boil.
Add flour all at once and stir vigorously over low heat, using a wooden spoon, until mixture comes away from the side of the pan.
Take off heat and continue to stir for a minute then add beaten eggs a little at a time, beating between each addition, to make a smooth dough.
Allow mixture to cool then spoon into a large piping bag fitted with a 1cm star nozzle.
Heat oil in a deep fryer or large pot. Pipe dough carefully into the hot oil in about 12cm lengths, using scissors to snip off each length. Fry 2 or 3 at a time for about 2 minutes each side. Drain on paper towels.
While hot, toss in the combined caster sugar and cinnamon. Serve warm with the chocolate dipping sauce.
Dipping sauce: Place cream, butter and liquid glucose in a small saucepan and stir over medium heat until mixture begins to simmer. Take off heat and add chocolate and chilli, stirring until chocolate has completely melted. Serve immediately.