Churros & Chocolate – The Dining Room

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Star shaped, sugared and dunked in chocolate, The Dining Room’s Taher Jibet shares his authentic recipe for this world-conquering doughnut…

A ‘churro’ is effectively a Spanish doughnut which is fried and then dipped in hot chocolate or café con leche. I grew up in Spain and, as a child, this was a favourite of mine, and now my children love it too! We’ve added this treat to our menu at The Dining Room and extended our tapas menu to the evening. My sister and I are proud to cook authentic Spanish food, and love the fact that it’s so popular here in the UK.

Recipe

Makes around 20 churros

Cubes of bread (for testing temperature of oil)

200g bar dark chocolate, not too bitter,

Churros

50g butter, melted

1⁄2 tsp vanilla extract

250g plain flour

1 tsp baking powder

1 litre sunflower oil

For the sauce

broken into chunks

100ml double cream

100ml whole milk

3 tbsp golden syrup

1⁄2 tsp vanilla extract

For cinnamon sugar

100g caster sugar

2 tsp cinnamon

 

Method

Pour 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until smooth. Leave for 10-15 mins while you make the sauce. Put all the sauce ingredients into a pan and gently melt together, stirring until you have a smooth shiny sauce. Keep warm on a low heat. Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together. Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on a kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with cinnamon sugar as you go. Serve with the chocolate sauce, for dipping.

The Dining Room, 67 St Mary Street,Weymouth, Dorset, DT4 8PP

Telephone: 01305 783008 www.thediningroomweymouth.co.uk

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