64. Curly Churros

Curly Churros

Curly Churros

Considering how many small fires I’ve started in my kitchen recently I surprised myself by not inflicting any further injuries whilst venturing into deep fat frying for the first time. Churros have been on my got-to-bake list forever.

Going all in at San Churros, Sydney. Churros, Dark chocolate dipping sauce, ice cream, milk chocolate dipping sauce AND a giant chocolate milkshake, just for good measure. (I ate the lot!)

Going all in at San Churros, Sydney. (left to right) Churros, dark chocolate dipping sauce, vanilla ice cream, milk chocolate dipping sauce AND a giant chocolate milkshake, just for good measure. (I ate the lot!)

I first tried Churros in Sydney in the bohemian district of Glebe. San Churros is a late night chocolate cafe offering half a metre long cinnamon sprinkled churros, thick hot chocolate and ice cream. AMAZING. Newcastle needs one of these.

Dippy churros

Dippy churros

Churros are traditionally Spanish but also very popular in Mexico usually dipped in liquid chocolate for good measure. You could also add some chilli to your chocolate (or chocolate to your churros – substitute some flour for cocoa powder) if you want an extra kick.

Glossy chocolatey churros

Glossy chocolatey churros

The process for making churros batter is very similar to profiteroles. Heat the water, butter and sugar in a pan until the butter melts.

churros recipe Heat the water butter and sugar in a pan

Heat the water butter and sugar in a pan

Take the pan off the heat and using a wooden spoon beat in the flour and salt until it comes together into a thick lump.

churros recipe Beat in the dry ingredients

Beat in the dry ingredients – best not use a whisk opt for a wooden spoon…

Then beat in the eggs one by one until it’s a smooth and shiny batter.

churros recipe Beat in the eggs

Beat in the eggs – wooden spoon is a much better option

This is quite a precise process so it’s worth setting up your workstation to make it as stress free as possible.

  • Keep a damp tea towel to hand to wipe your hands when you’re covered in batter.
  • Line a plate with kitchen paper and keep it close to add more layers when needed to drain the churros on.
  • Fill a shallow and wide dish with cinnamon sand to roll your churros in whilst they’re still hot.
Roll the churros in cinnamon sugar whilst hot

Roll the churros in cinnamon sugar whilst hot

To prepare the chocolate dipping sauce, heat the water and milk in a pan until approaching boiling and point. Take it off the heat add half of the chocolate. Stir until melted. Then stir in the remaining chocolate until smooth and shiny. Pour your chocolate soup into a pot ready for dipping.

churros Chocolate dipping sauce

Chocolate dipping sauce

Heat the vegetable oil in a deep pot about 400ml in a 8 inch round stock pot will give you about 2 inches of oil to fry the churros in. Make sure the oil is hot enough before piping your churros in. Just pop a blog of batter in and if it sizzles you’re good to go. You will need a slotted spoon to turn the churros with and to scoop them out when they’re cooked.

Use a slotted spoon to scoop the churros out of the boiling hot oil

Use a slotted spoon to scoop the churros out of the boiling hot oil

Although the batter is thick it should be free flowing. Scoop it into a piping bag with a star shaped tip. Don’t overfill the bag as it becomes really unwieldly (gushing batter from both ends). You need as much control as possible when piping into boiling hot oil as you really don’t want to get splashed.

Scoop the batter into a piping bag. Stand your bag up in a tall cup - churros recipe

Scoop the batter into a piping bag. Stand your bag up in a tall cup

I’ve watched street food vendors preparing churros and they have special batter dispensers that cut off the flow and deposit long sticks of churros into a deep vat of molten oil. Great method but probably not something that you’ve got in your kitchen at home. TV Chefs have also demonstrated perfectly straight churros. Nigella piped hers into boiling oil using scissors to cut the flow from the bag. She made short churros. Jamie Oliver made a firm dough and rolled his churros and then fried them. My batter was very liquid and difficult to control so I mostly ended up with it all over my hands and in my hair but I did manage to get some of it into the pot.

Multi tasking with an upturned piping bag to stop the batter spilling all over the place and flipping the sizzling churros with the other hand

Multi tasking with an upturned piping bag to stop the batter spilling all over the place and flipping the sizzling churros with the other hand

My lack of precision and being covered in batter meant I piped rather curly churros into the pan which instantly puffed up into curious shapes. The batter has a mind of its own and using a shallow round pot does have some limitations. Despite their irregular appearance they’re pretty damn tasty.

Some weird looking churros curling into the pan

Some weird looking churros curling into the pan

They sizzle instantly as soon as they reach the oil (watch out for sizzly splashes) and take minutes to cook, about 2 minutes each side turning a golden brown.

A good cinnamon sand coating is required churros recipe

A good cinnamon sand coating is required

With your kitchen roll at the ready you can pop your churros straight from the pan onto the paper to blot any excess oil before transferring them to the cinnamon sand (caster sugar and ground cassia/cinnamon) for a good sugary coating.

Mountains of Curly Cinnamon Churros

Mountains of Curly Cinnamon Churros

Keep piping churros into the boiling oil, flipping them, scooping them out, blotting them off, rolling in sugar until you’ve exhausted all of your batter. This makes an enormous amount of churros, so you may need to friends to help… Be careful not to leave the oil on the heat for too long, for example if you’re messing around taking photos. Without any churros to absorb some of the heat the oil will continue to sore in temperature and scorch the next churros you pipe into the pan. Also make sure you scrape out any scraps from the oil before piping the next churros in to avoid burnt bits attaching themselves to your fresh batch of churros.

Dippy churros

Dippy churros

Eat immediately! The longer they sit, the more oil they absorb so they lose a little of their crispiness. You’ ll not be disappointed by these churros. I shared these still warm and cinnamon scented to my friends at a picnic and with my family. Every single one disappeared. They’re light and fluffy on the inside and just crispy enough on the outside, (with the added texture from the sugar) to be oh so moreish.

Glossy chocolatey churros

Glossy chocolatey churros

I quite like the contrast of the dark chocolate against the sweet churros, but my 3 year old nephew winced at the bitterness despite the addition of some milk to my chocolate soup. You could use a lighter chocolate or milk chocolate if you prefer more sweetness in your life.

Things I used to make my Curly Churros

Churros Batter

  • 470g/ml water
  • 45g butter
  • 45g caster sugar

Melt in pan then remove from heat

  • 440g plain flour (or if you want to make chocolate churros substitute 420g of flour and 20g cocoa powder)
  • 2g salt

Beat in with a wooden spoon

  • 2 eggs

Beat in with a wooden spoon

Pour the smooth batter into a piping bag with a star shaped tip

  • 400ml vegetable oil

Heat oil until sizzling hot. Pipe in Churros. Cook them for 2 minutes (ish) on each side. Remove from oil and to drain on kitchen paper

Cinnamon Sand Ingredients

  • 150g caster sugar
  • 2-3 tsp ground cassia (or cinnamon powder)

Roll warm churros in cinnamon sand

Chocolate Soup Ingredients

  • 60ml water
  • 20ml milk

Heat liquid til just before boiling, remove from heat and add half the chocolate. Stir til melted

  • 100g good quality chocolate
  • optional sprinkle of chilli powder for extra kick

Add the remaining chocolate and stir until melted.

Dip your warm churros in your chocolate soup and enjoy!

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31. Mexican Chocolate and Chilli Cake – Hot! Hot! Hot!

Chocolate and Chilli Cake! Glazed and Glorious

Having never been to Mexico before  or eaten chilli and chocolate together, I wasn’t entirely sure what to expect. I am now a chocolate and chilli convert! What a combination! They compliment each other so well, with the gentle heat from the chilli and  the creamy chocolate, this cake is oh so moreish. Originally the Aztecs and Mayans drank a lot of spicy chocolate, on a daily basis, and believed it had wonderful medicinal and magical properties. Therefore this cake must be good for you and eaten in large quantities.

I baked this originally as I had a major cake disaster. I broke my Mary Berry ‘ultimate chocolate cake’ that I was baking for my leaving do at work. (Unfortunately there are no photos available I seem to have had a baking meltdown at this point.) I had baked myself crazy (making macaroons and a chocolate cake in one go) and when I attempted to cut the Mary Berry creation in half to layer it up, it fell apart in my hands. I almost cried. Then I remembered I had bookmarked the chilli and chocolate loaf in the Great British Bake Off Book for a rainy day, and this was most certainly a rainy night.

Grabbing the book from the shelf and rolling up my sleeves I was ready to improvise and muddle my way through with what I had left in my cupboard to create a new chilli and chocolate cake.

I threw the milk in a pan and blasted it on the stove until it was almost boiling and switched on the oven at 180 degrees C/350F/gas4. While it heated I had time to start preparing the rest of the cake.

Whisk the butter and sugar together and then keep whisking and whisking!

I was surprised by the amount of whisking the butter and sugar needed, I had chosen this cake for it’s simplicity and hadn’t anticipated whisking for 5 minutes, but it was totally worth it. I may even start to whisk the butter and sugar for longer in all of my cakes as you can real feel the difference in the texture. It is a really light and moist sponge. I think it might actually be the lightest sponge I’ve ever made.

I feel like chilli tonight, like chilli tonight

When the milk reached scalding point (just before boiling point wait until it starts to steam a bit) I took the pan off the heat and plopped the broken chocolate into the hot milk. After about 5 minutes the chocolate melts into the milk. It needed a good stir to get the chocolate to distribute evenly into the milk.

Chocolate and Chilli Milk – floaty chilli oil

I added all of the wonderful chilliness to the chocolate milk. As you know by now I don’t ever follow a recipe exactly. I can’t resist tampering with it or tweaking it. Therefore I opted for adding chilli oil (extra hot), chilli powder, paprika and ginger to the milk. Just to ensure it had that added oomph! You can tell if you look closely how much chilli I actually added as there are speckles of red floating in the milk 🙂

Still whisking the butter and brown sugar together, adding one egg at a time and then keep on whisking…

Once you think you’ve whisked the butter and sugar together enough, you still need to whisk it a bit more. Then in goes the treacle. Keep whisking until the treacle is incorporated, until it becomes a smooth sugary paste. The butter, sugar and treacle combination needs whisking for about 5 minutes in total. Then it’s time to whisk in an egg at a time. This creates wonderfully fluffy and creamy pale brown batter.

Sifting the flour, baking powder, cocoa powder and bicarbonate of soda together

Now if like me, you’re in a real hurry and enjoy the danger of multi tasking to the extreme you can throw all of the flour, bicarbonate of soda, baking powder and cocoa powder into the sieve and while you’re still whisking the sugar and eggs with one hand, sift all of the dry ingredients together in a seperate bowl. Lifting the sieve up high to add as much air as possible to the mix. Or if you’re more sensible, chose to do these 2 steps separately.

Folding in the flour

Then all that’s left to do is fold the flour into the sugar batter with a metal spoon, (about a third of the flour mix) then fold in a third of the chocolate chilli milk,  alternating the flour and milk until it’s all incorporated and there are no hidden lumps of flour lurking in the bottom of the bowl. I love my pyrex mixing  bowl for this very reason, it makes it so easy to check to see I’ve finished my folding. It will end up as a glossy batter that can be poured slowly into it’s greased and lined tin.

Tin Time

The recipe calls for a 900g loaf tin. I did originally bake a chocolate and chilli loaf, however I failed to take any photos whatsoever due to my aforementioned baking meltdown, so I used this excuse to bake it again. (Did I tell you how much I love this cake??) This time I opted for my favourite bundt tin and made sure I greased it really well to avoid any sticky disasters.  I reduced the baking time by 5 minutes to take into account  the variation on the tin and it worked brilliantly. It needed 50-55 minutes in the bundt tin or 55- 60 minutes in the loaf tin.  But just to make sure I did the cocktail stick test to make sure it was cooked all the way through.

Chocolate and Chilli Cake – look at those flecks of red chilli

I allowed the cake to cool in the tin for about 20 minutes and then tipped it upside down onto the cooling rack. It slid out effortlessly. No coaxing required!

Pre Glaze

Now I did mention that I had been baking a Mary Berry chocolate cake originally. This cake also had a chocolate glaze. I figured I wouldn’t need all of it after I broke the Mary Berry cake so I poured it all over my chocolate and chilli cake instead. What a triumph! The original recipe calls for a sifting of cocoa powder over the loaf but now it seems that I have added a chocolate ganache glaze instead. I think this glaze helps to balance out the savoury undertones of the chilli (and mellow out the extra hot chilli oil that I added) so if you can be bothered to add an extra step into the recipe I really recommend that you do.

Glorious Glaze

While the cake was cooling I warmed a good tablespoon of butter in a pan and added 100g of icing sugar and 10g of cocoa powder. Once the butter has melted I added 4-5 tablespoons of warm water to the mix, or enough water to create a smooth glossy glaze. When the cake had cooled enough I simply poured it all over and spooned it onto the gaps. The glaze will crisp up slightly once it has cooled.

Dripping Glaze

The cake will cut easily when it’s cooled, if you can wait that long for your first slice! If you can’t, just dig in with a fork, as it’s so tender it will melt in your mouth 🙂 This was a perfect pick me up after my first 10k practice race that I ran at the weekend, in preparation for the Great North Run. I must admit the thought of wedge of restorative Chocolate Chilli Cake did help to keep my feet moving and got me round in 1 hour 1 minute 🙂

Chocolate and Chilli Cake – The final slice

Finished the Sunderland 10k. Now time for cake…

Mexican Chocolate and Chilli Cake

Things that I used to make Mexican Chocolate and Chilli Cake*

Cake – Milk Base

  • 250ml milk
  • 100g dark chocolate
  • 1/2 teaspoon ground ginger
  • a good splash of chilli oil (1/2 to 1 full  teaspoon depending on how hot you like it)
  • 1/4 teaspoon of hot paprika
  • 1/4 teaspoon of dried chilli powder

Cake – Fluffy Base

  • 150g unsalted butter
  • 300g brown sugar (demerera or muscovado will do)
  • 1 tablespoon of treacle
  • 3 eggs (I used medium but you could use large

Cake – Dry Ingredients

  • 250g plain flour
  • 1 tablespoon cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda

Glorious Glaze**

  • 100g icing sugar
  • 1 tablespoon of butter/margarine
  • 10g cocoa powder

* Recipe chaotically adapted from The Great British Bake Off  ‘How to Bake’ Book – Chocolate Chilli Cake

** Glaze made up from a Mary Berry recipe (Ultimate Chocolate Cake) and a Marguerite Patten recipe (Water Icing with chocolate)