The Great Bloggers Bake Off - Week Four: Cinnamon Sugar Churros

Monday 19 September 2016

Photograph of my freshly baked Cinnamon Sugar Churros w/ Plain Chocolate Dipping Sauce
Cinnamon Sugar Churros w/ Plain Chocolate Dipping Sauce
 Few this week has flown by and once again I didn't have very much time to get a bake done. However I am adamant that I will take part in this Bake off for the whole 10 weeks, so I persevered and ended up making Cinnamon Sugar Churros with a Plain Chocolate Dipping Sauce. It's no secret that I am a massive fan of cinnamon sugar, actually it might be because I don't think I have ever mentioned it on my blog before... Oh well, the point is I LOVE cinnamon sugar, so it was a no-brainer for me that I would do Churros. If you would like to know how to make these beauties then keep reading!

For this recipe you will need:

For the Churros:

  • 50g Butter (melted)
  • 350ml Boiling Water
  • 1/2 tsp Vanilla Extract
  • 250g Plain flour
  • 1 tsp Baking Powder
  • Sunflower Oil (amount dependant on your pan)
  • 100g Caster Sugar
  • 2 tsp Cinnamon

For the Sauce:

  • 200g Plain Chocolate
  • 100ml Double Cream
  • 100ml Whole Milk
  • 3 tbsp Golden Syrup

Photos of the Steps for making the Churros
Steps for making the Churros
Start by making the batter for the Churros, which is only three steps so is really easy to follow. Start by sifting your flour and baking powder into a large bowl. Then add your melted butter and vanilla extract to your boiling water. Make a well in the centre of your sifted flour and carefully pour in the butter mixture. Beat this really well with a wooden spook until it is completely lump free and then leave aside for 10-15 mins.

Whilst the batter is resting you can make your chocolate sauce simply by adding all the ingredients to a saucepan and stirring on a medium low heat until the chocolate has melted and the mixture is well combined. Then simply remove from the heat and set aside to cool and thicken.

Now you can move onto frying your Churros, fill your saucepan (or in my case Wok) 1/3 of the way with the oil and set on a medium/high heat and leave to warm. Place your batter into a piping bag, if you would like you can use a piping nozzle to get the distinctive lines that Churros normally have. I however forgot to buy a tip big enough, so I had to settle for perfectly straight Churros. When you think your oil is ready pipe a tiny amount into the pan, cutting it off with kitchen scissors and see if it cooks within a few minutes, if so then your oil is ready. Pipe the Churros directly into the pan cutting them off with the scissors about 3-4 at a time. Turning them half way through to ensure both sides are evenly covered. Once they are a golden brown colour you can remove them from the oil and place them onto a pan lined with kitchen roll. Leave them for a minute or so before tossing them in the Cinnamon sugar mixture. Repeat these steps until you have used up all of your batter.

Photograph of my Finished Churros!
Finished Churros!
Once your Churros are completely cooked all you have left to do is serve them with the sauce. I personally think Churros are best eaten warm, but you can also wait until they cool down a little, it's completely up to you! Thanks again to Jenny from Mummy Mishaps as ever for hosting the Blogger Bake Off, it wouldn't even exist without her... Don't forget to go over to her blog if you would like to see what the other bloggers taking part have made this week. If you have enjoyed today's post then don't forget to come back next week when I will be taking on Pastry!

Mummy Mishaps
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