For the churros
- 1/2 stick butter
- 1 cup flour
- 1/2 tsp. vanilla extract
- 1 tsp. baking powder
- 4 cups vegetable oil
- Partial loaf of sweet bread
For the sauce
- 7 oz. semi-sweet chocolate
- 3 oz. heavy cream
- 1/2 cup whole milk
- 3 tbsp. Karo syrup
For the cinnamon
- 2 tsp. cinnamon
- 3/4 cup extra-fine sugar
- In a large mixing bowl, sift the flour and baking powder. Add a dash of salt.
- Melt the butter on low heat in the microwave. Bring 1.5 cups of water to a boil. Take off the heat and add the melted butter and 1/2 tsp. vanilla extract. Mix well.
- Use a large spoon to make a well in the center of the mixing bowl and pour the water/butter/vanilla extract mixture into the well. Set aside while you make the sauce. This will be your dough.
- Place all of the sauce ingredients into a pan and gently melt on low heat, stirring occasionally until the texture is smooth and shiny. Keep warm.
- Heat the vegetable oil in a large saucepan. Test the heat of the oil by dropping in a small piece of the loaf of sweet bread. It should brown in 45-60 seconds.
- In a small bowl, mix the cinnamon and sugar.
- Place the dough into a piping bag with a star tip. Pipe 2-3 strips directly into the pan using kitchen scissors to cut the end of each. Fry until brown and crisp, then remove with a slotted spoon and place onto a tray lined with paper towels. Once you’ve cooked all of the churros, sprinkle them with the cinnamon/sugar mixture.
- Serve with the warm chocolate sauce from Step 4.
Adapted from BBCgoodfood.com