Here it is as promised the recipe I used. I adapted this recipe from Good Food. I love Good Food, I buy it every month without fail and their website is a constant source of inspiration for meals and bakes.
Churros and chocolate sauce.
50g butter, melted
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
about 1 litre sunflower oil
golden caster sugar
200g bar milk chocolate, broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
1 tsp vanilla extract,
Boil a kettle and measure 350ml of the boiling water into a jug. Add the melted butter and vanilla to the jug and stir until combined.
Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Make a well in the centre and pour the mixture from the jug into the dry ingredients.
Beat the mixture until smooth and lump free. Rest for 10-15 minutes. This is important. Rest it. Leave it. Step away from the churros mixture. The longer you leave the mixture the better the churros will come out.
While your waiting make the chocolate sauce. Place all the ingredients into a pan and melt together, stir until the sauce is smooth and shiny. Keep warm on a low heat.
After the excruciating wait, I’m very impatient, fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 minute. Cover a tray with kitchen paper and sprinkle some golden caster sugar over another plate.
Fit a star nozzle to a piping bag. Fill the rested dough and then pipe 2-3 strips into the hot oil. Sip the ends of the sough off with kitchen scissors. Fry until golden brown, remove with a slotted spoon and place on the kitchen paper. Once a lot of the oil has soaked away roll the churro in the sugar. Continue until you have no mixture left.
Serve with the warm chocolate sauce. Yum.