- 1tsp caster sugar
- 1-1¾tbsp unsalted butter, melted
- ¼tsp salt
- 325g flour
- 50g California walnuts, chopped finely
- 1 lt (1¾ pt) vegetable or olive oil for deep frying
- For the coating:
- 400g caster sugar
- 1tbsp ground cinnamon
- For the chocolate sauce:
- 750ml (1¼ pt) milk
- 1 cinnamon stick
- 65g brown sugar
- 2tsp plain flour
- 50g cocoa powder
Let this luscious Chocolate and California Walnut Churros recipe take you back to the scents and tastes of those sunny Spanish holidays!
How to make churros and hot chocolate sauce:
- To make the churros, pour 450ml water into a medium saucepan with the sugar, melted butter and salt. Stir with a whisk.
- Bring to boil and add all the flour and the chopped walnuts.
- Stir for 2min with a wooden spoon until a smooth paste forms. Remove from the heat and form a ball. Allow the churro dough to cool for 5-8min.
- While the dough is cooling, pre-heat the oil in a large deep frying-pan over medium heat.
- To make the coating, mix the sugar with ground cinnamon in a wide bowl and set aside.
- Once the churro dough has cooled, place it into a piping bag with a starshaped nozzle. Pipe the dough out on to a baking tray in 8cm (3¼ in) pieces. Cut with scissors if needed. Use a wooden skewer to poke through each piece vertically to allow steam to escape during frying.
- Place 4 to 5 churros in hot oil and fry until golden brown and crispy, about 3-4 minutes, turning occasionally. Drain on kitchen paper. Dredge in the cinnamon sugar mixture.
- Meanwhile, make the chocolate sauce. In a medium saucepan, bring the milk, cinnamon and brown sugar to the boil. Remove from the heat immediately. Cover and let stand. Add the flour and cocoa into milk pan and stir well. Reheat over a low heat for about 10-12min to thicken slightly.
- Serve the chocolate sauce hot in cups with the warm churros.
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