Photo credit: justataste.com

Churros 

Churros are Spanish pasteries made of choux pastry and deep fried and are popular all over the world. They are typically rolled in cinnamon sugar or dipped in sauces such as chocolate. In many South American countries they are served filled with fillings such as fruit, chocolate or dulce de leche.

http://churrosforlife.weebly.com/history-of-the-churro.html

The history of churros is unclear. Many people think that Spanish shepards needed something sweet that they could cook easily over an open fire so they developed a version of the churro. Other people think that the Portugese developed them after returnuing from trading in china and wantred asweet version of a fried salty Chinese stick.

Ingredients

• Sunflower oil
• 50g (2oz) dark chocolate

• Ground cinnamon
• 75g (3oz) butter
• ¼ tsp salt
• 3 eggs
• ½ tsp vanilla extract
• 1 tbsp caster sugar
• 25g (1oz) dark chocolate
• 112ml (4fl oz) milk
• 25g (1oz) caster sugar
• Cornflour

1. Place the butter, salt and 225ml water in a saucepan and bring to a rolling boil. Once the butter has melted, add the flour, whisking on a low heat until the mixture forms a smooth ball.
2. Beat the eggs in a small bowl with the vanilla and sugar and gradually add to the dough until smooth. Spoon into a bowl and place in the fridge for 20-30 minutes. Remove from the fridge and spoon into a piping bag with a large star nozzle.
3. Pour oil into a pan to a depth of 2cm and heat to 180 degrees C. Squeeze strips of dough into the oil, slicing off the nozzle with a knife. Deep-fry for 3-4 minutes or until golden, turning half way through. Drain on kitchen paper and roll in cinnamon and sugar.
4. Place the chocolate and half the milk in a saucepan and gently heat until the chocolate has melted. Mix the sugar with the cornflour and remaining milk and whisk into the chocolate mixture. Cook on a low heat for around 5 minutes until it's thickened.
5. Pout the chocolate sauce into cups and serve.

Recipe credit: Rachel Allen