Prep time: 15 mins (+ 10 mins cooling)         Cook time: 15 mins                Serves: 6

Ingredients – Churros

80g butter, chopped
1 tbs caster sugar
1 cup plain flour
½ cup caster sugar, extra
1 tsp ground cinnamon
2 eggs
Vegetable oil, to deep fry

Ingredients – Chocolate Sauce

100g dark chocolate, chopped
½ cup pouring cream
1 tbs brown sugar


Combine the butter, sugar and 1 cup water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 minutes or until dough is smooth and coming away from the side of the pan. Set aside for 10 minutes to cool.

To make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.

Combine the extra sugar and cinnamon on a large baking tray.

Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 2cm fluted nozzle.

Add enough oil to a large saucepan to reach 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 seconds). Pipe three 12cm lengths of dough into the oil, cutting the dough with kitchen scissors. Cook for 3 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with remaining dough.



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