Churros with Nutella dip
- October 2016
- Serves 4-6
- Hands-on time 45 minutes, plus chilling
Nutella lovers, you won’t be able to resist these warm sugar-coated churros dunked in rich Nutella sauce.
- 56.6g (25.6g saturated)
- 66.2g (33.7g sugars)
- 250g plain flour
- 1 tsp baking powder
- 60g unsalted butter, melted
- 450ml boiling water
- About 2 litres sunflower or vegetable oil for deep-frying
- Caster sugar to sprinkle
For the dip
- 100g dark chocolate (70 per cent cocoa content)
- 2 tbsp golden syrup
- 100g unsalted butter
- 200g hazelnut spread
- 100ml mascarpone
You’ll also need…
- Digital probe thermometer and piping bag fitted with a large star nozzle
- Sift the flour and baking powder into a large mixing bowl. Gradually beat in the 60g melted butter and hot water using an electric hand mixer. Once the mix forms a thick, pipeable batter, cover the bowl with cling film and chill for 30 minutes.
- Meanwhile, make the dip. Put the chocolate, syrup and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Leave to melt, then remove from the heat and whisk in the Nutella and mascarpone using a balloon whisk to form a thick, glossy dip. Set aside with cling film touching the surface to prevent a skin forming (keep the pan of water on the heat, gently simmering).
- Half-fill a large heavy-based saucepan with oil (about 2 litres), then heat to 180-200°C when tested with a digital thermometer.
- Spoon the chilled churros batter into a piping bag fitted with a large star nozzle. Have kitchen scissors at the ready. Pipe 12cm churros directly into the hot oil, using the scissors to cut off the batter for a neat edge (you may need an extra pair of hands to help). Take care as the oil may splash. Fry the churros about 3 at a time for 3-4 minutes until deep golden (keep checking the oil temperature as it will drop when the batter is added). Transfer with a slotted spoon to kitchen paper.
- Remove the cling film from the dip and set the bowl back over the simmering water to warm through. Serve the churros with the warm dip, with sugar to sprinkle over.
If the oil isn’t hot enough, the churros will deflate and become greasy; they should be golden and crisp on the outside and slightly gooey in the centre.
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