Made by Véronique
Published at 2015-05-17, this recipe is for 6 persons persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Put the medium-sized pan on high heat, and add in 350 ml water. Let it come to a boil, then add in 50 grams of unsalted butter and 1 teaspoon of vanilla extract. Keep stirring until the butter has completely melted.
Sift the flour using the sieve into the mixing bowl. Add in a nice big pinch of salt, then make a well in the centre of the flour. Turn off the heat, then pour the contents of the medium-sized pan into the mixing bowl.
Very quickly beat the butter and water mixture into the flour using your stand mixer or -if you don't have one- manually using a wooden spoon. Continue beating the batter until lump-free.
Feel the dough, if it doesn't stick to your fingers, it's ready. For those of you who made puff pastry before, you'll notice that the dough is very similar to that. Let it rest for 10 to 15 minutes. Meanwhile, make the sauce.
Add in all of the ingredients listed for the sauce into the saucepan, turn the heat up to medium-low. Gently let melt together, stir occasionally until you end up with a nice smooth and shiny sauce.
Keep the sauce warm using the lowest heat setting on your stove. Mix the sugar and cinnamon sugar together in a small bowl.
Fill the large pan with 1 litre sunflower or vegetable oil. Turn up the heat to maximum. Cover a plate with some kitchen paper. The oil should be hot enough in a way that the dough starts to create bubbles, so try one out before adding more churros to the oil.
Fit a star nozzle in a piping bag, usually, 1. 5 to 2 cm wide is a good size. Fill the piping bag with the rested dough, and pipe 4 to 6 strips directly into the oil.
Snip off each dough strip using a pair of scissors (as seen in the picture below).
Fry the churros until golden brown with a crisp outside, then transfer them to the dish with kitchen paper lined dish. Coat them using the sugar and cinnamon mix.
Continue cooking the rest of the churros, and coating them with sugar and cinnamon. Be sure to coat them before they are cooled off completely.
Once you've cooked all of the churros, serve them with the raspberry chocolate sauce. Enjoy!
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