There’s something about freshly fried dough sprinkled with cinnamon sugar that I find completely irresistible. And with Valentine’s day approaching I thought I’d give heart shaped churros a test run. The only thing I hadn’t realised was how much elbow grease would be needed to pipe the buggers!
For the sauces you really only need one for the quantity of churros, I made three as I wanted to test different flavour combinations. I’d highly recommend the white chocolate sauce, both the hubster and I agreed it complimented the churros the best.
Time: Prep 40 mins, cooking 20mins
- 175ml boiled water
- 25g melted butter
- 1/4 tsp vanilla extract
- 125g plain flour
- 1/2 tsp baking powder
- 1/2 litre vegetable oil
- 50g caster sugar
- 1 tsp cinnamon
Boil 175ml of water and add the melted butter and vanilla to this in a jug. In a big bowl sift in your flour, baking powder and salt. Next pour in the liquid in your jug and beat the bix together with a wooden spoon. Check consistency, if it’s too loose to hold shape add another tablespoon of flour and beat with the wooden spoon again. Leave to rest for 10-15 mins and start making a sauce of your choice from the below.
Mix the sugar and cinnamon together and place on a bowl. Place some kitchen paper on a place and place next to the hob.
To cook the churros fill your saucepan 1/3 full of vegetable oil. You’ll know when it’s the right temperature as a small chunk of bread will brown in under a minute.
Place a star nozzle in your piping bag and then fill with the dough. Pipe hearts onto baking parchment and the cut around them. Drop the individual hearts into the oil with the baking parchement still on, this will slide off as the churros start to cook. Fry the churros until they are golden brown and drain on some kitchen paper. Continue to cook the churros and sprinkle the cinnamon sugar mix over once they’ve cooled a little. Serve with a sauce of your choice.
Dark chocolate dipping sauce:
- 75g plain chocolate, broken into small pieces
- 40ml whipping cream
- 1.5 tbsp golden syrup
- 1 tbsp butter
- 1/8 tsp salt
Heat the chocolate and cream in a small saucepan over a low heat. Make sure to stir it from time to time so that it doesn’t stick to the bottom. When the mix has fully melted and is smooth and glossy add the rest of the ingredients and give it a good stir.
White chocolate dipping sauce:
- 75g white chocolate
- 40ml cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
In small saucepan heat all the ingredients together over a low heat until smooth and creamy.
- 150g ripe strawberries (hulled and quartered) or raspberries
- 15 g caster sugar
- 1/4 lemon juice
Rinse the strawberries and place in a small saucepan with the sugar. Simmer the mix for 10 mins, the strawberries should have broken down by now. Blend the mix with a handheld blender, add the lemon juice and then strain through a sieve.