Cinammon-churros-for-valentines-day

Cinnamon churros

Team with a creamy chocolate sauce and a raspberry liqueur dip - for grown-ups only

By , 02 February 2018

(23 votes)

Cinnamon churros
  • 40 Mins
  • Serves: 6
  • Price: 44p per serving
Nutritional Info
Each 120g serving contains
  • Energy

    1446KJ

    346KCAL

    17%
  • Fat

    19.0g

    med

    27%
  • Saturates

    7.6g

    high

    38%
  • Sugars

    20.2g

    med

    22%
  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1205kJ/288kcal.
Ingredients
  • 25g unsalted butter
  • 1tsp vanilla essence
  • 125g self-raising flour
  • ½tsp cinnamon
  • ¼tsp ground nutmeg
  • 3tbsp caster sugar
  • Vegetable oil, for frying
  • 150g frozen raspberries
  • 2tbsp Chambord
  • 100g dark chocolate
  • 100ml single cream
Method
  • In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.

  • Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.

  • Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.

  • Line a baking tray and pipe on palm-sized heart shapes. Pinch the ends together with wet fingers.

  • Put in the freezer for 15-20 mins, until firm.

  • In a bowl, stir together the spices and 2tbsp of the sugar and set aside.

  • In a large, deep pan, heat the oil to 180C or until it sizzles when tested with a small piece of bread.

  • Cook 2 churros at a time for 3-4 mins, until golden brown, turning occasionally. Test the oil is hot enough in between batches.

  • Drain the churros on a plate lined with kitchen roll, before tossing in the sugar and spice mixture.

  • To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the Chambord. Pour into a small bowl to serve (sieve beforehand, if you like).

  • To make the chocolate sauce, break the dark chocolate into a microwave- safe bowl. Microwave for up to 1 min to melt, stirring every 20 secs. Pour in the cream and leave to sit for 1 min. Stir until melted and thick. Pour into a bowl to serve.