Ingredients

For the churros:

• 240ml water
• 80g butter
• 30g caster sugar
• Dash vanilla essence
• 150g plain flour
• Pinch salt
• 2 large eggs
• Vegetable oil for frying

For the cinnamon sugar:

• 100g caster sugar
• 2 tsp ground cinnamon

For the chocolate hazelnut sauce:

• 200g dark chocolate
• 100ml double cream
• 100ml milk
• 3 tbsp golden syrup
• Dash vanilla essence
• 50g chopped toasted hazelnuts

Tools

• kMix Stand Mixer

Method

For the cinnamon sugar:

1. Mix both ingredients and set aside until needed.

For the churros:

1. Into a medium-sized saucepan add the water, salt, sugar, butter, vanilla and place over a low heat until the butter melts.
2. Once melted, turn up the heat and bring the mixture to a boil.
3. At this point add the flour and stir well to create a thick dough, cook over the heat for one minute.
4. Place this churro dough into your Kenwood bowl fitted with the kBeater attachment and mix on a low speed for 10 minutes or until the mixture cools.
5. Gradually add the eggs until you have a smooth thick batter.
6. Heat your oil to 180C.
7. Place the churro batter into a piping bag fitted with a medium star nozzle and very carefully squeeze some of the batter into the hot oil (approx 5” long).
8. Use kitchen scissors to snip the end of the batter to release it from the piping bag.
9. Cook the churros for 1 minute on each side or until golden brown all over.
10. Using thongs or a slotted spoon, lift out each churro and toss in the cinnamon sugar and set aside.

For the chocolate hazelnut sauce:

1. While the churros are cooling, pop all the ingredients for the chocolate sauce except the hazelnuts into a saucepan and place over a medium heat and stir until everything is combined.
2. Take off the heat and cool slightly.
3. To serve, add the chopped hazelnuts to the sauce and dunk in your warm churros!