Churros & Chocolate Sauce

Churros are traditionally a deep-fried dough (similar to donuts), sprinkled with sugar and dipped in chocolate. In Spain and Portugal these may even be eaten for breakfast (don’t tell the kids)!

Ingredients:
250ml water
80g butter, cut into cubes
2 Tbsp sugar
¼ tsp salt
150g all-purpose flour
2 XL free-range eggs
1 tsp vanilla extract or paste
Neutral oil spray

Cinnamon sugar:
50g sugar
1 tsp ground cinnamon

Chocolate sauce:
100g dark chocolate, roughly chopped
125ml cream

Method:
In a small pot combine water, butter, sugar and salt. Bring to the boil. Reduce heat to low and add the flour. Using a firm spatula, stir constantly until the dough comes together. Keep mixing the dough until it gets shiny and pulls away from the pot.

Remove from the heat and let cool for 2 minutes.

Add the eggs and vanilla extract. Mix thoroughly. The mixture will ‘break’ at first and then it will come together into a smooth dough. (You can also use an electric mixer for this step.)

Scrape mixture into a large piping bag fitted with a large star-shaped tip. Pipe churros onto a greased baking tray, ± 10cm in length and cut the ends off with scissors. Refrigerate piped churros for at least 30 minutes.

Grease Vortex inner basket lightly with oil.

Carefully transfer half the churros to the inner basket, leaving 1-2cm between churros. Spray churros lightly with oil. Air fry at 191˚C for 10 minutes until golden brown and crisp.
Turn half way through. Repeat with remaining churros.

While the churros are air frying, make the chocolate dipping sauce. Combine chocolate and cream in a heatproof bowl. Set above a pot of simmering water. Stir over a low heat until smooth and glossy.

In a small bowl whisk together the sugar and cinnamon. Toss baked churros in the cinnamon sugar and coat well.

Serve warm with chocolate dipping sauce.