Cocoa with Cinnamon Dough Sticks
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
6
- For the churros
- 1 cup water
- 1 Tbsp sugar (plus extra to coat)
- 1 pinch salt
- 1 ½ cups all-purpose flour
- 1 egg
- 1 unwaxed lemon (finely grated zest)
- Oil (for deep frying)
- For the hot chocolate
- 8 ozs Dark chocolate (70% cocoa solids)
- 4 cups milk
- ¾ cup cream (48% fat)
Preparation steps
1.
Put the water, sugar and salt into a pan and bring to a boil, stirring.
2.
Remove from the heat, add the flour all at once and beat until smooth. Beat in the egg and lemon zest until smooth.
3.
Heat the oil in a deep fat fryer or deep heavy-based pan.
4.
Spoon the churros mixture into a piping bag fitted with a fluted nozzle. Pipe 7.5cm|3" lengths of dough directly into the hot oil and cook for 3-4 minutes until golden, turning once. Do this in batches as it is important not to overcrowd the pan.
5.
Put about 6 tablespoons sugar on a flat plate. Use a slotted spoon to remove the cooked churros from the oil. Quickly drain on absorbent kitchen paper, then roll in the sugar.
6.
For the hot chocolate: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
7.
Put the milk and cream in a pan. Add the melted chocolate, stirring to combine. Heat gently for a few minutes, stirring continuously until piping hot, but not boiling.
8.
Pour the chocolate into heatproof mugs and serve with the churros.
