Tl/Dr: Make churroes in ball shape, make spanish hot chocolate as your drink and dipping sauce in one. Buy from op shops.
I do not own a piping bag. To look at all the food makers of all genres this feels a bit like not having a TV, but in kitchen utencil form. But this is ok, I have learnt to make do. For example today I decided it had been too long since the sweet yet savoury and oh so delicious taste of churros had delighted my taste buds, so I decided to give it a go.
- 1 cup water
- 5 tbs white sugar
- ½ tsp pink salt
- 2 tbs vegetable oil
- 1 cup flour
- ½ cup white sugar
- 1 tbs ground cinnamon
- Combine water, sugar, salt and vegetable oil in a medium pot. Stir mixture until the mixture becomes a paste.
- Preheat oven at 180 degrees. Place sufficient vegetable oil into a baking pan.
- Roll paste into small-medium sized balls. Or pipe them into a long churro shape. Place on baking pan and put into oven. Cook for approx. 10 minutes or until the mixture looks slightly brown. Drain on a paper towel.
- Combine cinnamon and sugar in a bowl/lidded cup. Roll churros in mixture.
- Create a chocolate dipping sauce, dip the churros into the dipping sauce, then eat.
I poured the cinnasugar mixture into the chip n dip then rolled it in that. It worked. This recipe made about 13 churro balls, so probably 4 normal sized churros. Making really small balls then minimising cooking time to probably 5 minutes would make for a great party treat.
The sauce was discover whilst on a search for a good, thick, Spanish hot chocolate recipe. Coincidentally this drink can double as a churro dipping sauce. How could I pass uop the opportunity to make my sauce and drink at the same time?
- 5 tbs Cocoa
- 4 tbs sugar
- ½ tbs corn starch (or in my case corn flour)
- 1 tsp vanilla extract
- 1 cup organic oat milk.
1. Combine all ingredients in a deep pot and continually stir on a lowish-medium heat. Continue this until the mixture is at your desired consistency.
2. Pour delicious hotness all over your churros / dip your churro balls into the mixture in a classy fashion and do not double dip.
The churro recipe was sourced from all recipes whilst the Spanish hot chocolate X churro dipping sauce came from may I have that recipe. The dipping sauce is supposed to have corn starch, however I used corn flour. The grocery stores didn’t have the starch, I had to improvise. It did not come out drinkable.
The chip n dip is also my latest kitchen addition. Less than half the original price at the local second hand store, still unopened in its box. It’s on its first week and already been used twice. This thing looks impressive on the table. I thoroughly recommend op shopping.
Hope you like the recipe and churroes in their new shape. No offence to regular churroes.