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Churros dipped in chocolate

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 cinammon

  • 2 tsp. cinnamon
  • 3/4 cup extra fine sugar


  1. In a large mixing bowl, sift the flour and baking powder. Add a dash of salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a small bowl, mix the cinnamon and sugar.
  7. 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.
  8. Serve with the warm chocolate sauce from Step 4.

Adapted from BBCgoodfood.com


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